There’s something irresistibly cozy about a homemade carrot cake. It’s warm, spiced, and loaded with texture, thanks to the carrots, walnuts, and coconut. This recipe is a perfect mix of simplicity and decadence—just one bowl, basic ingredients, and a quick bake time. It’s a great dessert to whip up for gatherings or just a treat-yourself weekend baking project. Plus, the addition of crushed pineapple makes it incredibly moist and flavorful, adding a little twist to the traditional carrot cake.

I remember the first time I tried a carrot cake with pineapple; it was a revelation. I’d always been a bit skeptical about adding fruit to cake, but the way the pineapple melts into the batter while baking gives it an incredible flavor and moisture that’s hard to beat. Every time I make this recipe, I’m reminded of that first bite—a perfect balance of sweetness and spice, with little pops of crunch from the walnuts. It’s a crowd-pleaser, and trust me, even those skeptical about vegetables in dessert will be asking for seconds!

A brief history of carrot cake 🥕

Carrot cake has an interesting backstory. Carrots were historically used in cakes as a natural sweetener when sugar was scarce. During World War II, in particular, carrot cakes became popular because of rationing. Over time, carrot cake evolved, especially in the U.S., where it became a staple dessert with additions like cream cheese frosting, nuts, and coconut. Today, carrot cake remains popular worldwide, with regional twists and a nostalgic charm that appeals to all ages. Adding pineapple, as in this recipe, gives it a tropical spin that takes it to another level!

Let’s talk ingredients: the stars of this carrot cake

Each ingredient in this carrot cake serves a purpose, enhancing both flavor and texture:

Carrots: The main attraction! Grated carrots add natural sweetness and moisture. Aim for freshly grated carrots for the best texture. Pre-packaged grated carrots can be a bit dry.
Crushed pineapple: This little secret ingredient brings extra moisture and a subtle fruity flavor. If you’re out of pineapple, you could try applesauce, but pineapple adds a unique twist.
Walnuts: These provide a delightful crunch and a nutty flavor that complements the spices. If you’re not a fan, pecans work well too.
Shredded coconut: Adds a touch of tropical sweetness and texture. If you’re coconut-averse, simply leave it out.
Buttermilk: Adds tanginess and helps keep the cake tender. If you don’t have buttermilk on hand, make a quick substitute by combining milk with a bit of vinegar or lemon juice.
Cinnamon: The warm spice that ties everything together. If you like extra spice, add a pinch of nutmeg or cloves.

Kitchen gear: what you need (and what you can skip)

This carrot cake is pretty low-maintenance when it comes to equipment, but here’s what I recommend:

9-inch round cake pans: This recipe makes two layers, so you’ll need two pans. If you only have one, you can bake in batches, but watch the timing carefully.
Mixing bowl: You’ll only need one big bowl for this recipe, which keeps things simple. I love a recipe that doesn’t require a pile of dishes!
Grater: A box grater works perfectly for shredding carrots. Alternatively, a food processor with a grater attachment will speed things up if you’re making a big batch.
Electric mixer: Not strictly necessary, but it makes blending the wet ingredients easier. A hand whisk works fine too if you don’t mind a bit of arm workout.

Step-by-step: making this easy carrot cake

Preheat and prep
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans generously, and set them aside. You can also line them with parchment paper for extra ease when removing the cakes later.
Mix the wet ingredients
In a large mixing bowl, beat together the eggs, vegetable oil, buttermilk, sugar, and vanilla. You want everything to be well-blended and smooth. I usually use an electric mixer on low speed for about a minute, but a whisk works fine too.
Add dry ingredients
Add the flour, baking soda, cinnamon, and salt to the wet ingredients. Mix until just combined; avoid over-mixing, or your cake might turn out dense. It should look like a thick, slightly lumpy batter.
Fold in the goodies
Now for the fun part! Gently fold in the crushed pineapple (with its juice), grated carrots, chopped walnuts, and shredded coconut. Make sure everything is evenly distributed, but don’t over-mix—it’s okay if there are some small lumps.
Bake
Divide the batter evenly between the two prepared pans. Pop them into the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell amazing—warm spices and toasty nuts!
Cool and frost (optional)
Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely. If you’re a fan of cream cheese frosting, this cake pairs beautifully with it. Just make sure the cakes are completely cool before frosting, or it’ll melt right off.

Variations and fun twists to try

Gluten-free: Swap the regular flour for a 1:1 gluten-free baking blend. This cake holds up well with gluten-free flour, so you won’t lose out on texture.
Dairy-free: Use a dairy-free milk alternative (like almond milk) mixed with vinegar in place of buttermilk, and ensure your other ingredients are dairy-free.
Low-sugar: Reduce the sugar by about half for a less sweet version, or use a sugar substitute that’s suitable for baking.
Spice it up: Add a touch of nutmeg, ginger, or cloves to bring extra warmth. A teaspoon of pumpkin spice mix can work wonders here.
Add raisins: Some people love a few raisins in their carrot cake for a pop of sweetness. I like to soak mine in hot water for a few minutes first, so they’re nice and plump.

Serving suggestions: make it a showstopper

This carrot cake looks stunning as a two-layer cake with a generous spread of cream cheese frosting in between. For an extra touch, sprinkle chopped walnuts on top, or add a few edible flowers for a pop of color. If you’re feeling fancy, you could even pipe a bit of frosting around the edges. Serve each slice with a dollop of whipped cream or a small scoop of vanilla ice cream for an indulgent treat.

Beverages to pair with carrot cake

Looking for the perfect drink to enjoy with this carrot cake? Here are some options that complement the cake’s flavors beautifully:

Chai tea: The warm spices in chai are a lovely match for the cinnamon and nutmeg in carrot cake.
Iced coffee: For a refreshing contrast, an iced coffee balances the sweetness of the cake and adds a touch of bitterness.
Apple cider: A glass of chilled or warmed apple cider pairs wonderfully with carrot cake, especially in fall.
Ginger tea: A cup of ginger tea brings a gentle spiciness that complements the cake’s flavors without overpowering it.
Milk or almond milk: A classic choice—sometimes, a simple glass of milk is all you need with a sweet slice of cake!

Storing and reheating tips

Carrot cake stays fresh and moist for several days, which makes it perfect for baking ahead or enjoying over a few days:

Refrigerate: Store your cake in an airtight container in the fridge for up to 5 days. The flavors actually improve after a day, so don’t worry if you’re not eating it all immediately.
Freeze: This carrot cake freezes beautifully. Wrap each layer tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. To serve, thaw in the fridge overnight.
Reheating: For that fresh-baked taste, pop a slice in the microwave for about 10 seconds. This softens the cake slightly, making it taste like it just came out of the oven.

Adjusting for different serving sizes

This recipe makes a two-layer, 9-inch round cake, which serves about 12 people generously. If you’re baking for a smaller crowd, you can halve the recipe and bake it in a single 9-inch pan. Just keep an eye on the baking time—it might be done a little sooner. For a larger crowd, you could double the recipe and use larger pans or even make a sheet cake.

Common issues and how to avoid them

Dry cake: This cake should be moist, thanks to the oil, buttermilk, and pineapple. If yours turns out dry, make sure you’re not overbaking it, and double-check your measurements.
Cake sticking to the pan: Grease your pans thoroughly, and consider using parchment paper for easy removal.
Dense texture: Over-mixing can make the cake dense. Mix just until everything is combined, and then stop.

Ready to bake this delicious carrot cake?

I hope this easy carrot cake recipe brings as much joy to your kitchen as it does to mine! Whether you’re a seasoned baker or just trying your hand at something new, this recipe is forgiving, fun, and guaranteed to impress. So grab your grater, mix up some batter, and enjoy a slice (or two). And remember, the best part of baking is getting creative, so feel free to tweak and adjust to make it your own.

Frequently asked questions

1. Can I make this carrot cake without nuts?
Absolutely! Simply omit the walnuts if you’re not a fan, or swap them for another crunchy add-in like pumpkin seeds.

2. Can I use pre-shredded carrots?
Yes, but fresh carrots are better because they retain more moisture. If you’re using pre-shredded, consider adding a little extra crushed pineapple for moisture.

3. Can I use another oil instead of vegetable oil?
Yes, you can use any neutral oil like canola or even coconut oil for a slight flavor boost.

4. How can I make this cake less sweet?
Reduce the sugar by ¼ to ½ cup. The pineapple and carrots add natural sweetness, so the cake will still taste delicious.

5. Can I bake this as cupcakes?
Yes! Divide the batter into cupcake liners and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean.