Spiced Carrot Cake with Pineapple

The most moist, decadent spiced carrot cake you'll ever eat! A perfect pair for a nice cup of tea or coffee. SO much flavour, you’ll be wanting to make it over again!
Reccomendation. This recipe makes a large 2 tier cake. Use the 0.5x feature to half for a smaller portion for everyday snacking.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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Spiced Carrot Cake with Pineapple is a variation of the classic carrot cake with yummy warm spices like cinnamon, nutmeg, and allspice, which are commonly used in Caribbean cuisine. These spices add a rich and complex flavour profile to the cake, which complements the sweetness of the carrots. The cake has coconut and pineapple for extra moisture, texture and great flavour.

This recipe has been a love affair for many years. Carrot cake has long been a favourite of my mum and I. We would often share a slice at a local cafe when I was young. I have then tried to recreate my ideal cake as a way to share that memory with her (and now you!). Added bonus is that this cake is perfect for Easter. You know, all those carrots and stuff!

Layered Carrot cake with pineapple on plate with grey napkin

Why this Spiced Carrot Cake with Pineapple is So Amazing

  • The warm spices, such as cinnamon, nutmeg, and allspice, add a depth of flavour and warmth to the cake that is comforting and delicious.
  • The addition of the coconut and pineapple adds a tropical twist to the cake that transports you to the Caribbean with each bite.
  • Minimal equipment, minimal mess and easy cleanup.
  • It’s a versatile dessert that can be enjoyed any time of the day, whether for breakfast, a dessert or a snack.
  • Make it your own, tweak the frosting as desired, add nuts or omit them.

What ingredients are needed

The Spiced Carrot Cake

  • The ingredients in spiced pineapple carrot cake and their uses are:
    • Plain flour: used as the base of the cake and to provide structure to the batter.
    • White sugar: provides sweetness to the cake.
    • Baking soda and baking powder: leavening agents that help the cake rise and become fluffy. I use both to help keep the cake light and fluffy.
    • Salt: enhances the flavour of the cake and helps to balance out the sweetness.
    • Ground cinnamon, ginger, allspice, cardamom, clove, and nutmeg: warm spices that add a depth of flavour and warmth to the cake that is characteristic of Caribbean cuisine.
    • Eggs: provide structure, moisture, and richness to the cake.
    • Vegetable oil: provides moisture to the cake and helps to keep it tender. I use rice bran or canola but anything with a neutral flavour should work fine.
    • Milk: provides moisture to the cake and adds richness to the batter. Non-dairy should work ok.
    • Lemon juice: helps to activate the baking soda and acts as a natural preservative.
    • Vanilla extract: provides flavour and aroma to the cake.
    • Carrot: adds natural sweetness, moisture, and a lovely texture to the cake.
    • Crushed pineapple: adds sweetness, moisture, and tropical flavour to the cake.
    • Unsweetened shredded coconut: adds texture and a mild coconut flavour to the cake.
    • Walnuts: add texture, richness, and nutty flavour to the cake.
  • Overall, the combination of these ingredients creates a cake that is rich, flavourful, and moist, with a complex spice profile and tropical twist.
Slice of cake being removed with cake lifter

The frosting

Cream cheese frosting is a classic topping for carrot cake, and it’s typically made with butter, cream cheese, powdered sugar, and a few other ingredients. Here’s a breakdown of each ingredient and its role in the frosting:

  1. Butter: Butter adds richness and flavour to the frosting, and helps to give it a smooth and creamy texture.
  2. Cream cheese: Cream cheese is the main ingredient in cream cheese frosting, and it provides a tangy and slightly sour flavour that balances out the sweetness of the cake. It also helps to thicken the frosting and give it a smooth and spreadable texture. Ensure you use ‘Block’ cream cheese rather than anything labelled ‘spreadable’. Block cream cheese has a firmer texture with less moisture content. ‘Spreadable’ often contains additional ingredients such as stabilizers or emulsifiers to help it maintain its soft texture.
  3. Powdered sugar: Powdered sugar is used to sweeten the frosting and give it a smooth texture. It also helps to thicken the frosting and make it more stable.
  4. Salt: A pinch of salt helps to balance out the sweetness of the frosting and bring out the flavours of the other ingredients.
  5. Lemon juice and zest: Lemon juice and zest are optional ingredients that can be added to the frosting to give it a bright and tangy flavour. The acid in the lemon juice also helps to cut through the richness of the frosting and make it more refreshing.

How to turn Caribbean carrot cake into cupcakes

  • This recipe is so great as mini cakes and cupcakes! Here are some tips to set you up for success:
    • Adjust the quantity: This recipe will make roughly 24-30 cupcakes. You may want to half the recipe using our recipe tool below to make
    • Adjust the baking time and temperature: Cupcakes bake faster than a full cake, so you’ll need to reduce the baking time and temperature accordingly. As a general rule, reduce the baking time by about 25% and reduce the temperature by about 15°C/25°F when baking cupcakes. The cupcakes are done when a toothpick comes out clean or they spring back when lightly pressed in the centre with your finger.
    • Use cupcake liners: To make it easier to remove the cupcakes from the pan, use paper cupcake liners. You can find these at most grocery stores or online.
    • Reduce the size of the grated carrot: When making cupcakes, it’s best to use finely grated carrots instead of coarsely grated ones. This will help the cupcakes cook more evenly and have a better texture.
    • Adjust the frosting: You may want to adjust the recipe slightly for cupcakes. Consider making a smaller batch of frosting or using less frosting per cupcake, as cupcakes have less surface area than a full cake.
    • Add toppings: Consider adding a garnish or topping to your cupcakes, such as chopped nuts, shredded coconut, or a drizzle of caramel or chocolate sauce.
Slice of carrot cake with side on view. Hand can be seen taking a piece of cake with small fork

Setting you up for success – Tips & Tricks

  • Grate the carrots finely: To get the best texture and flavour in your carrot cake, be sure to grate the carrots finely. Coarsely grated carrots can result in a denser and less tender cake.
  • Use room temperature ingredients: For best results, make sure that all of your ingredients, including the eggs, butter, and milk, are at room temperature before mixing them together. This will help them blend together more easily and create a smoother batter.
  • Don’t overmix the batter: When mixing the batter, be careful not to overmix it. Overmixing can lead to a dense and tough cake. Mix the batter just until the ingredients are fully incorporated.
  • Use quality spices: The spices used in carrot cake, such as cinnamon, nutmeg, and ginger, play an important role in its flavour.
  • Let the cake cool completely before frosting: Be sure to let the cake cool completely before frosting it. If the cake is still warm, the frosting can melt and become runny.
  • Make the frosting to the desired level of sweetness and tanginess: Recipes are a guide but I want you to use your own intuition and taste buds. Tweak the frosting to how you like to eat it. Start with small amounts and add more lemon and powdered sugar as you prefer. I prefer mine to be less sweet and more lemony.
Slice of carrot cake on small plate. Large cake in background

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

How long does carrot cake last?

Carrot cake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Let the cake come to room temperature before serving.

Can carrot cake be made without nuts?

Yes, carrot cake can be made without nuts. While nuts are a traditional ingredient in carrot cake, they can be omitted or replaced with other mix-ins such as raisins or chocolate chips.

Can you use whole wheat flour to make carrot cake?

Yes, you can use whole wheat flour to make carrot cake. However, keep in mind that using whole wheat flour can result in a denser and more hearty texture, and the flavour of the cake may be slightly different than if plain all-purpose flour was used.

What is the best way to serve carrot cake?

Carrot cake can be served at room temperature or slightly chilled. It pairs well with cream cheese frosting, whipped cream, or vanilla ice cream. We enjoy a slice of carrot cake with a cup of coffee or tea.

Can you make carrot cake in advance?

Yes, carrot cake can be made in advance. It can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer bag, then thaw before serving.

Can carrot cake be made without eggs?

Yes, carrot cake can be made without eggs by using a store-bought egg substitute or something like applesauce, mashed bananas, or yoghurt. However, keep in mind that the texture and flavour of the cake may be slightly different than if eggs were used. This has not been tested by me.

Close up of whole carrot cake on a grey plate with napkin in foreground.

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

Fork scooping carrot cake with cream cheese frosting

Spiced Carrot Cake with Pineapple

Servings 14
The most moist, decadent spiced carrot cake you'll ever eat! A perfect pair for a nice cup of tea or coffee. SO much flavour, you’ll be wanting to make it over again!
Reccomendation. This recipe makes a large 2 tier cake. Use the 0.5x feature to half for a smaller portion for everyday snacking.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 2 20cm/8 inch aluminium cake tin
  • hand mixer
  • whisk
  • spatula
  • 2 bowls


  • 300 g (2 cups) plain flour
  • 325 g ( cups) white sugar
  • 10 g (2.5 tsp) baking soda
  • 5 gm (¾ tsp) baking powder
  • ½ tsp (0.51 tsp) salt
  • 3 tsp ground cinnamon
  • 1 tsp (1.01 tsp) ground ginger
  • ½ tsp ground allspice
  • ½ tsp (0.51 tsp) ground cardamom
  • ¼-½ tsp clove
  • ½ tsp (0.51 tsp) ground nutmeg
  • 3 large eggs
  • 165 g (¾ cups) vegetable oil I use rice bran or canola
  • 190 g (6.7 oz) milk room temperature
  • tsp lemon juice
  • 2 tsp (2.03 tsp) vanilla extract
  • 250-260 g (2 cups) carrot finely grated
  • 225 g (7.94 oz) can crushed pineapple drained very well
  • 35 g (½ oz) unsweetened shredded coconut
  • 100 g (3.53 oz) walnuts chopped

Cream Cheese Frosting

  • 200 g (0.88 cups) lightly salted butter room temperature
  • 250 g (1¼-1½ cups) block cream cheese room temperature. I never use ‘spreadable’ cream cheese in my baking as it has additives that keep it soft and ‘spreadable’ this can cause it to lose its shape in cooking.
  • pinch salt
  • 1-2 tsp vanilla bean paste or extract
  • 2-2½ cups (2.64 cups) powdered icing sugar use desired amount to create ideal sweetness level. I use a lower amount.
  • 1-2 tbsp lemon juice and zest use the desired amount to create the ideal level of tangyness


  • walnuts chopped
  • unsweetened shredded coconut toasted


  • Line two 20cm/8-inch round cake pans with baking paper and lightly grease/spray.  Set aside.
  • In a medium bowl, Stir together the flour, sugar, baking soda, baking powder, salt and spices. Set aside
  • In a large bowl, using a whisk or hand mixer, combine the eggs, oil, milk, lemon juice and vanilla, mixing together until combined. Don’t worry if the liquid separates, it will come together later.
  • Slowly add the flour mixture, stopping to scrape down the bowl. Mix batter just until flour mixture is incorporated.
  • Fold in the grated carrot, pineapple, coconut and chopped nuts.
  • Divide the batter among the two prepared cake pans.
  • Bake at 160 c/350f degrees for about 30 minutes, or it has browned, the edges have pulled away from the sides of the pan and has a springy texture to the touch.
  • Let cakes rest or 10 minutes before removing cakes from pans and allowing to cool complelty on a wire rack.


  • In a large bowl add butter, salt and cream cheese. Using a hand mixer, beat together with vanilla and slowly incorporate icing sugar on low speed. Add lemon juice & zest beat well. The forsting should be very smooth and fluffy.
  • Once cakes are at room temperature or refrigerate for 20-30 mins then, spread the frosting on one layer then add the next.
  • Frost top of cake and also sides if you wish. Add nuts and toasted coconut for garnish.



Calories: 604kcal | Carbohydrates: 71g | Protein: 9g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 569mg | Potassium: 255mg | Fiber: 3g | Sugar: 51g | Vitamin A: 3434IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Recipe Published: April 3, 2023 Last Updated: April 8, 2024
Lauren and Troy George, Creators of MissMollyMakes smiling to camera.

Hiya, I’m Lauren but you can call me Molly!

Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!

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Leave a Comment

  1. Ron K. (Twitch: arbitrator06) says:

    5 stars
    This recipe is definitely a must try if you’re a fan of carrot cake. I’ve used a couple of carrot cake recipes and this one definitely produced the moistest cake of all of them. The coconut and pineapple gives it another depth of flavor. Adding lemon juice to the cream cheese frosting complements it nicely.

    1. Miss Molly Author says:

      Thank you so much! It makes me happy that a connoisseur of cake like yourself enjoyed it after trialling others! Thanks for sharing your photos in Discord, made my easter!

  2. 5 stars
    I made this for Easter dinner and it was so delicious! It was super easy to make and a great hit with everyone. This is now my new go to recipe for carrot cake 😃

    1. Miss Molly Author says:

      It made me so happy to see you make it and tag me on insta over Easter weekend. Thrilled that your family loved it, it looked so pretty!
      Thanks for sharing 🙂

  3. Helen Riley says:

    5 stars
    My daughter and I made this recipe. It was the best carrot cake ever. Highly recommend.

    1. Miss Molly Author says:

      Yay Helen! I love that you got cooking with your daughter, what amazing memories.
      Thanks for sharing 🙂

  4. Leah (NQFOODIEMUM) says:

    5 stars
    If you’re looking for a carrot cake that will blow your mind, then look no further! This cake is simply amazing. The texture is perfectly moist, with just the right amount of density to give it a satisfying bite. The combination of spices used in the cake is spot on. The cream cheese frosting is smooth and tangy, providing the perfect complement to the rich and spiced cake. Every bite is a delightful explosion of flavor that will leave you wanting more. I highly recommend it to anyone who loves a good dessert!

    1. Miss Molly Author says:

      Thank you Leah for this in-depth and thorough review! We loved the reel/tiktok video. 🙂 xx

  5. 5 stars
    This a definitely a favorite in our house. Not too sweet and just perfect amount of spice.

  6. 5 stars
    I had never made or eaten carrot cake before but made this to share with a friend at Christmas who said she was missing carrot cake and it went down a treat, now I’m a convert!
    Such a moist and flavourful cake and I always love an excuse for cream cheese icing.

  7. 5 stars
    I really need to make this! It looks so delicious and it will be since it’s Miss Molly’s recipe!

    1. Miss Molly Author says:

      Can’t disagree with that 😛
      I’ll wait to see the photos and review then x

  8. 5 stars
    Wow! What a tasty recipe. Moist and a perfect combination of spices.

    Did I miss where the amount of vanilla needing to be added to the frosting is specified in the recipe?

    1. Miss Molly Author says:

      Woohoo! I’m thrilled to hear! Thanks for the comment!
      Great pickup about the vanilla, i’ve update it – about 1-2 tsps 🙂

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