Carrot and Pineapple Cake

  • Servings : 16
  • Prep Time : 15m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1 large cupcake (100 g)

Carrot and Pineapple Cake adds crushed pineapple for a cake or cupcakes that are moister than regular carrot cake. Like carrot cake, it is a rich, high calorie cake even without cream cheese frosting,

Like most cakes, Carrot and Pineapple Cake can be frozen allowing you to enjoy a slice or cupcake for a quick continental breakfast or take one to work or school.

This recipe yields:

1- 9″x13″ layer cake

2 – 9″ round or square cakes

16 large cupcakes

32 small cupcakes

Metric Weights

The metric weights for flour, sugar, pineapple, nuts, and coconut are approximate.

All-purpose flour weight can range from 240 to 280 grams depending on whether or not the flour is “pre-sifted” and how much settling has occurred. Every 8 to 10 grams equals 1 tablespoon of flour.

One cup of granulated white sugar weights about 201 grams.

According to the USDA, one cup of crushed pineapple weight about 250 grams. The brand I used, drained, weight 200 grams.

The weight of toasted coconut depends on how much moisture was removed during toasting. My homemade toasted coconut weighed in at 40 grams per one-half cup.

The weight of crushed nuts depends on how finely they are chopped or crushed. The USDA wight is 116 grams per cup. Whether round up or down, the weight can vary significantly based on piece size.

Converting from Imperial to Metric and Metric to Imperial is not exact. That is why I prefer measuring by weight versus volume. With weight 120 grams  of nuts is always 120 grams regardless of piece size. Metric weights are more precise than Imperial weights.


  • 2 cups (270 g) all-purpose flour
  • 2 teaspoons (10 ml) baking soda
  • 2 teaspoon (10 ml) cinnamon
  • 3 large eggs
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (180 ml) vegetable oil
  • 3/4 cup (180 ml) buttermilk
  • 2 teaspoon (10 ml) pure vanilla extract
  • 3 cups (225 g) carrots, peeled and grated
  • 1 cup (200 g) crushed pineapple
  • 1/2 cup (40 g) toasted coconut (optional)
  • 1 cup (120 g) pecans or walnuts, crushed

Method of Preparation

Step 1

Have all ingredients at room temperature.

Step 2

Preheat oven to 350°F (177°C).

Step 3

Combine flour, soda, and cinnamon. In a large bowl or stand mixer bowl, beat eggs, sugar, oil, milk, and vanilla extract on medium speed until smooth, about 2 minutes.

Step 4

Add flour mixture and beat in low speed until blended. Fold or stir in carrot, pineapple, coconut and nuts. Spoon batter in to muffin pans with paper liners or coated with cooking spray, or pour into prepared cake pan.

Step 5

Bake cupcakes 20 to 25 minutes and layer cake 35 to 50 minutes or until wood tooth pick or cake tester inserted into the center comes out clean.

Step 6

Cool cupcakes about 10 minutes and layer cakes about 15 minutes before removing to cool completely on wire rack.