Pineapple Carrot Cake Recipe

roast carrots

Preheat oven to 425°F (220°C). Toss 3 whole small carrots (halved lengthwise if large) with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Spread on a rimmed baking sheet and roast 18–22 minutes until tender and lightly caramelized. Let cool, then dice into ~1/4-inch pieces and set aside (you will use 1 cup diced).

make candied ribbons

Prepare thin carrot ribbons using a vegetable peeler from 1 carrot (about 1 cup). In a small skillet, combine 1/4 cup granulated sugar and 1/4 cup water and bring to a simmer over medium heat until sugar dissolves. Add the carrot ribbons and 1 tbsp butter plus a pinch of salt. Simmer gently, stirring occasionally, until the liquid reduces and the ribbons are translucent and glossy, about 5–7 minutes. Remove with a slotted spoon and let cool on parchment.

Toast 3/4 cup walnuts and 1/2 cup slivered almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 4–6 minutes. Cool, then chop the walnuts roughly. If using raisins, briefly plump them in warm water and drain. Measure 3/4 cup shredded coconut (toast in the same skillet for 2–3 minutes if desired). Combine the cooled roasted carrot dice (1 cup), candied ribbons (1/2 cup reserved after candying), grated carrots (2.5 cups), toasted walnuts, almonds, coconut, and raisins (if using) in a bowl and gently toss to combine.

Lower oven temperature to 350°F (175°C). Grease and flour a 9x13-inch pan (or two 9-inch round pans) and line with parchment if desired.

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/2 tsp salt until evenly combined.

In a separate large bowl, whisk 1 cup vegetable oil with 1 cup granulated sugar and 3/4 cup packed light brown sugar until smooth. Whisk in 3 eggs one at a time until blended, then stir in 2 tsp vanilla extract, 1 cup drained crushed pineapple, and 1/2 cup plain Greek yogurt (or sour cream).

Stir the dry ingredients into the wet mixture until just combined; do not overmix.

Fold the carrot/add-in mixture (from Prepare Add-ins) into the batter: 2.5 cups grated carrots, 1 cup diced roasted carrots, 1/2 cup candied ribbons, 3/4 cup chopped walnuts, 1/2 cup slivered almonds, 3/4 cup shredded coconut, and 1/2 cup raisins (if using). Reserve a few candied ribbons and nuts for top decoration.

Pour batter into prepared pan(s), smooth the top, and sprinkle the reserved candied carrot ribbons, chopped walnuts, slivered almonds, and a light dusting of coconut evenly over the surface.

Bake at 350°F (175°C) for 35–45 minutes for a 9x13 pan (or 25–30 minutes for 9-inch rounds), until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Rotate pan halfway through baking for even browning.

Allow cake to cool in the pan on a rack for 20 minutes, then run a knife around the edges and invert onto the rack to fully cool. If using two rounds, cool completely on racks before frosting.

For frosting, beat 8 oz softened cream cheese with 4 tbsp softened unsalted butter until smooth and creamy. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until smooth and spreadable. If too thick, loosen with 1–2 tbsp milk.

Spread frosting evenly over cooled cake. Sprinkle toasted coconut, additional chopped walnuts, and a few candied carrot ribbons on top. Refrigerate for 30 minutes to set the frosting before slicing.