Moist Mini Carrot Cake With Pineapple
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I love pineapple in my carrot cake. There, I said it. Not only does it offer sweet little chunks in every bite, but the fruity juices permeate the cake and make it incredibly moist. Combined with finely shredded carrots and a flavorful mix of spices, this is the best small pineapple carrot cake I’ve had!
I find myself making this cake for my husband and me when the weather turns warm. Yes, it is a staple for our small Easter celebrations, and yes it is easy to make (only 15 minutes of prep time!), but there is something about the tropical fruit in this sturdy little cake that makes it one of my favorite desserts for spring. And the cream cheese frosting isn’t too bad either! 😉
I know, pineapple can be a controversial ingredient in carrot cake. And with that, it is easily omitted from the recipe (with a little extra oil needed). But I urge you to at least give it a try! But if you’re firm on no pineapple, try my carrot cake cupcakes made with almond flour – which can easily be made into a cake.
I’ve made this cake dozens of times since I published the recipe years ago. I’ve even tested variations, because that’s what I do. But, I always come back to the original. Not only is it super easy to make (oil instead of butter so no creaming, plus the oil contributes to the moist-factor), it offers a bit of nostalgia for me. Grandma made her cakes with pineapple. And Grandma is always right.
Want carrot cake for breakfast? Have at it – I do! 🙂 Or, you can try my half-dozen carrot cake donuts to give you the same flavors but in a true breakfast treat.
The Cake Is Easy To Make
We baking bloggers say this a lot because it is true. But this cake is especially easy to make. The hardest part is grating the carrots. Really.
- Finely grate the carrots with a box grater or food processor. No need to drain or blot the carrots of their moisture – we want the moisture for the cake!
- Dice the pineapple into small pieces and drain off excess moisture. Canned or fresh pineapple works great. You can even use a can of crushed pineapple.
Tip! I recommend fresh, whole carrots. They will provide great moisture and flavor. Pre-shredded carrots tend to be dry.
- In a small mixing bowl, whisk together the flour, baking powder and soda, salt, and spices.
- In a medium mixing bowl, add the oil, sugars, and vanilla. Mix until smooth. Then add the egg and mix until well incorporated.
Tip! For the spices in the cake, feel free to get creative. I love cinnamon, ginger, and allspice.
- Sprinkle the dry ingredients over the wet. Use a spatula to gently mix until no dry streaks remain.
- Add the shredded carrots and pineapple bits to the batter. It will seem like A LOT of carrots – but that is what we want!
- Use a spatula to mix the batter. The carrots and pineapple will make it thick, which is what we want.
- Pour the batter into the prepared cake pan. Bake for about 30 minutes, or until the cake is springy to the touch and a toothpick inserted in the middle comes out mostly clean.
Cream Cheese Frosting For Carrot Cake
Every carrot cake deserves cream cheese frosting and this sturdy little cake plumped full of carrots and pineapple is no different! You can try my maple cinnamon cream cheese frosting – which is made with whipped cream, so it is super light. Or, I provide a very easy frosting in the recipe card.
Tell me – do you like pineapple in your carrot cake? I’d love to hear about it in the comments below! 🍍🥕And I’d sure appreciate a star rating and review while you’re at it!
Moist Mini Carrot Cake With Pineapple
EQUIPMENT
INGREDIENTS
Mini Carrot Cake
- ½ cup, plus 1 tablespoon all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 3 tablespoons canola oil (or any neutral oil)
- ½ teaspoon vanilla extract
- 1 large egg
- ⅔ cup fresh carrots, grated (about 2 medium carrots)
- ⅓ cup canned pineapple chunks, drained and diced (optional)
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- ½ cup powdered sugar (more or less to taste)
- ½ teaspoon vanilla extract
- 1 pinch salt
- chopped pecans or walnuts, for topping
INSTRUCTIONS
Mini Carrot Cake
- Use a box grater to grate the carrots. I like to grate mine on the fine hole, but the larger holes will work. Drain the pineapple and dice it into small pieces.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Cut a piece of parchment paper to fit to bottom of a 6-inch round cake pan. Lightly grease the pan and paper.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.1/2 cup, plus 1 tablespoon all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon baking soda
- In a medium mixing bowl, add the sugars, oil, and vanilla extract. Whisk to combine. Add the egg and whisk until incorporated.1/4 cup granulated sugar, 1/4 cup light brown sugar, 3 tablespoons canola oil, 1 large egg, 1/2 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet ingredients. Use a spatula to fold the dry ingredients into the wet ingredients until no dry streaks remain. Add the grated carrots and diced pineapple and stir until just incorporated.2/3 cup fresh carrots, grated, 1/3 cup canned pineapple chunks, drained and diced
- Pour the cake batter into the prepared cake pan and smooth out the top with the spatula. Bake the cake for 30 to 32 minutes, or until the cake is springy to the touch and a toothpick inserted in the middle comes out mostly clean.
- Cool the cake in the pan set on a wire cooling rack for at least 10 minutes. Then, invert the cake onto the wire rack and carefully remove the parchment if it stuck to the cake. Flip right side up and allow the cake to cool completely on the rack.
Cream Cheese Frosting
- While the cake is baking and cooling, make the frosting and candied nuts.
- In a small mixing bowl, add the cream cheese and butter. Use a hand mixer and beat on medium speed until the mix is creamy and smooth. Add the powdered sugar, salt, and vanilla extract. Beat for 2 to 3 minutes until the sugar is incorporated and the frosting is fluffy. Note – Add more powdered sugar 1 tablespoon at a time if you like thicker or sweeter frosting.4 ounces cream cheese, room temperature, 1/4 cup unsalted butter, room temperature, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, 1 pinch salt
- I recommend refrigerating the frosting until ready to frost the cake.
- Assemble the cake – Place your cooled cake on a serving dish. Spread the frosting on the cake and sprinkle with chopped nuts (pecans are my favorite!).chopped pecans or walnuts, for topping
RECIPE NOTES
- Serving Size – This is a small batch recipe for a 6-inch cake. The recipe can be doubled and made in an 8-inch cake pan.
- Carrots – I recommend grating full carrots vs. buying pre-shredded carrots. The full carrot will provide more flavor and moisture.
- Pineapple – The pineapple provides sweetness and moisture to the cake. You can omit it if you prefer. If you do, add 1 extra tablespoon of oil.
- Storage – The cake can sit at room temperature for up to 8 hours. Beyond that, I recommend covering and refrigerating it because of the frosting.
- Freezing – The unfrosted cake can be frozen for up to 3 months. Wrap in plastic then place in a freezer bag. Thaw in the refrigerator then bring to room temp to frost.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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