Delicious Carrot Cake with Pineapple and Walnuts Recipe

So here’s the thing about a carrot cake with pineapple and walnuts recipe: I used to avoid making it because I thought it’d be tricky. (Baking kind of scares me sometimes, not gonna lie.) But after the first bite, I was hooked. The pineapple keeps it extra moist and the walnuts—oh, the crunch! If you love simple, cozy bakes, this one’s for you. By the way, if you want something more on the savory side, check out this roast carrots, potatoes, onions simple recipe while you’re here.

How to Make Carrot Cake with Pineapple

Here’s how I make my favorite carrot cake with pineapple and walnuts recipe. No fancy equipment, nothing wild—just a big bowl and a wooden spoon will do.

First, shred your carrots by hand if you can. Food processors work, but hand-shredded gives the best texture. Then dump your wet ingredients in a bowl: eggs, oil, vanilla, and the magic ingredient—crushed pineapple. That stuff makes everything stick together like a dream. Add your sugars. Whisk it all up. Don’t overthink it.

Next, toss in flour, a good pinch of cinnamon, baking soda, and a little salt. Fold in your shredded carrots and then the walnuts. I love walnuts, so I sometimes go heavy. (Whoops. No regrets.) If you don’t want big chunks, chop ’em smaller.

Pour it all into your pan (parchment paper makes your life so much easier here). Bake at 350°F until it’s golden and smells like a five-star bakery—usually about 40-45 minutes. Poke with a toothpick just to be sure it’s done.

Quick note: let it cool completely before you frost. I ruined a cake once by failing that bit! Nobody likes melted cream cheese frosting.

Can I Make This Cake in Advance?

Totally. Actually, carrot cake with pineapple and walnuts only gets better as it sits—like it’s marinating in all that flavor.

So if you’ve got company coming, make it the day before. Bake, cool, and keep it covered. You can frost it ahead of time, too, but sometimes I frost the day of. (Habit. And also… stealing a tiny corner while nobody’s looking.)

“I made it for my daughter’s birthday the day before. In the morning, it was even more delicious than fresh! Super moist and no dry edges. Total winner.”
— Jane R., real-life cake enthusiast

If you’re tight on time, bake the layers and leave the frosting until you’re ready. Works great for party planning and avoids that last-minute rush.

Freezing & Storage Instructions

Let’s talk leftovers (assuming you have any, which honestly—rare at my house). If you somehow do, here’s what works best:

• Wrap cake slices tightly in plastic and tuck them in an airtight container before freezing.
• In the fridge, cake stays fresh three to four days (even with that dairy-rich frosting).
• For best results, let frozen cake thaw in the fridge overnight before diving in with a fork.

I freeze unfrosted layers for months sometimes—always works. Just add frosting later, and boom, dessert on demand.

Baking Tips

Alright, here’s where I admit to learning the hard way: baking is almost all about what not to do.

If your carrots are too wet, the cake might get gummy. Squeeze a little of the moisture out if they seem drippy. Don’t skip the pineapple juice either—keep it in with the crushed pineapple or you’ll lose that lovely texture.

Don’t overmix after adding the flour, or you risk tough, bread-like cake. (Once turned out dense enough to use as a doorstop. True story.)

Go with fresh walnuts if you can—old ones can taste bitter and weirdly dusty. And do yourself a favor: line your pan with parchment. It’s the best hack for not losing half your cake to sticky edges.

Other delicious cake recipes you might enjoy

Looking for more things to bake once you’ve nailed this carrot cake with pineapple and walnuts recipe? You might wanna try these:

• Apple crisp cheesecake with caramel whipped topping is game-changing for fall get-togethers.
• Those apple hand pies—so simple, so satisfying. Store-bought pie has nothing on these.
• If you like wraps as much as you love cake (hey, balance, right?), these avocado chicken wraps make a solid lunch.

Every time I try a new recipe and love it, it ends up in my regular rotation. I’m a sucker for dessert first, but I love mixing it up too.

Common Questions

Is it okay to skip the pineapple?
I get this a lot. Technically, yes, but you’ll lose a ton of moisture. The pineapple flavor isn’t super strong—it just keeps the cake soft.

Can I use pecans instead of walnuts?
Absolutely! I swap ’em out when I’m low or just for variety. Both nuts work great.

What kind of frosting is best?
Cream cheese, hands down. Nothing else matches. Plain buttercream is fine, but you’ll miss out. Just my two cents.

Can I make this cake gluten-free?
You sure can. Use your go-to gluten-free flour blend—results are surprisingly close.

Does it freeze well after frosting?
Yep, but cream cheese frosting can get a little tacky once thawed. I like to frost after thawing if I can.

The perfect bake for sharing

So there you have it. This carrot cake with pineapple and walnuts recipe is honestly the best excuse to bake—whether you’re a pro or you lean toward “messy baker.” It’s cozy, forgiving, and surprisingly easy. If you want another take, check out the Moist Carrot Cake with Pineapple from Live Well Bake Often or the Carrot Pineapple Cake Recipe on Allrecipes for even more inspiration. Don’t overthink it, just try it—then come back and brag about your five-star baking.

Carrot Cake with Pineapple and Walnuts

A moist and delicious carrot cake enriched with crushed pineapple and crunchy walnuts, perfect for sharing and any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 3 large eggs Large eggs will bind the ingredients.
• 1 cup vegetable oil Can substitute with melted coconut oil.
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple (with juice) This keeps the cake moist.
• 1 cup granulated sugar
• 1 cup brown sugar

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Dry Ingredients

• 2 cups all-purpose flour Can use gluten-free flour blend.
• 2 teaspoons ground cinnamon Adds warmth and flavor.
• 1 teaspoon baking soda Helps the cake rise.
• 1 teaspoon salt Balances sweetness.

Add-ins

• 2 cups shredded carrots Hand-shredded for best texture.
• 1 cup chopped walnuts Can substitute with pecans.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.
2. In a large bowl, whisk together the eggs, vegetable oil, vanilla extract, and crushed pineapple.
3. Add the granulated sugar and brown sugar to the mixture and whisk until combined.
4. In another bowl, combine the flour, cinnamon, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Fold in the shredded carrots and chopped walnuts.

Baking

1. Pour the batter into the prepared baking pan.
2. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool completely before frosting.

Notes

For best flavor, let the cake sit covered overnight before serving. Store leftovers in the refrigerator airtight for up to four days. This cake can be frozen, either whole or in slices, with or without frosting.