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You are here: Home / Recipes / Cakes and Cupcakes / Pineapple Carrot Cake with Honey Cream Cheese Icing

Pineapple Carrot Cake with Honey Cream Cheese Icing

April 22, 2019 Updated February 21, 2023 11 Comments

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Carrot cake on wood with honey comb

Carrot cake filled with pineapple, coconut, and walnuts makes this cake moist dense and flavorful.  Topped with a honey-sweetened cream cheese icing for the win.

Carrot cake on wood with honey comb

How do you like your carrot cake?

Do you like your carrot cake loaded with nuts, pineapple, and coconut?  Do you prefer a simple carrot cake with carrots only?  Regardless of what you load into your carrot cake, the cinnamon is a must!  What about the icing?  Carrot cake is delicious topped with any cream cheese icing.  Am I right?    Have you tried spicing your icing up with cinnamon or this amazing recipe for honey cream cheese icing?  

 

Let’s make pineapple carrot cake:

flour and spices in bowl1
flour added to butter oil mixture in bowl3
crushed pineapple, nuts, carrots in bowl5
eggs, buttermilk, oil in mixing bowl2
can crushed pineapple added to bowl4
carrot cake batter in bowl6
baked carrot cake in tins7
carrot cakes on cooling rack8
carrot cake rounds wrapped in plastic wrap9
  1. To make the cake: Preheat oven to 350℉.  Lightly grease three 6-inch round cake pans or two 9-inch or one 9 x 13 baking pan.  Set aside.  Sift or whisk the flour, salt, baking soda, and cinnamon.  Set aside.
  2. Beat together the eggs, sugar, oil, and buttermilk until smooth.
  3. Mix in flour mixture.
  4. Add crushed pineapple with the juices.
  5. Add shredded carrots, coconut, and nuts.  
  6. Stir just until combined.  Divide batter between the three pans. Bake in preheated oven for 30-35 minutes.
  7. Remove cakes from the oven and cool for 5 minutes in the pan.
  8. Gently tip cakes out of pans onto a cooling rack.  Cool for 5 minutes.
  9. Option:  For extremely moist cakes wrap the layers in plastic wrap while still warm.  Cakes can be cooled completely in the refrigerator or the freezer overnight OR cool completely on wire rack.

 

The icing on the cake:

Cream cheese icing with honey in mixing bowl1
3 layer carrot cake with icing2
  1. In a large mixing bowl, cream butter, and cream cheese until smooth and creamy.  Add powder sugar, vanilla, and honey.  Mix until completely smooth.
  2. To assemble, place one cake layer on a serving plate.  Spread 1/2 cup of the buttercream over the cake. Repeat with the remaining 2 cake layers. Spread icing around the sides of the cake and on the top.  Add a little drizzle of honey or honeycomb, or sprinkle with more chopped walnuts.  

Useful Tips:

  • For a super moist cake after 5 minutes of cooling, wrap each cake in plastic wrap an place in a freezer until completely cooled or freeze for later use. 
  • Carrot cake may be prepared 2-3 days in advance. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for 2-3 days.
  • Cream cheese frosting may also be made 1-2 days in advance. Cover tightly and refrigerate the frosting, bring to room temperature on the counter before frosting the cake.
  • Freezing: Remove the carrot cake from the pan and wrap tightly in plastic wrap, store in the freezer for up to 3 months. Thaw overnight in the refrigerator. Frosting will also freeze well for 2-3 months, thaw in the refrigerator overnight, then bring to room temperature on the counter before frosting the cake. 
  • The cake can be frozen after being iced as well.  If freezing a layer cake, freeze completely.  Wrap in a layer of plastic wrap, then in a layer of heavy duty aluminum foil.  This will keep for 3-4 weeks in the freezer.  To thaw, remove plastic and foil.  Thaw in the refrigerator overnight or at room temperature for 4-5 hours.

 

Carrot cake on wood with honey comb
5 from 4 votes
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Pineapple Carrot Cake with Honey Cream Cheese Icing

Moist carrot cake with pineapple, coconut, and walnuts.  Topped with honey-sweetened cream cheese icing.

Course Dessert
Cuisine American
Keyword carrot cake with pineapple, honey cream cheese icing, pineapple carrot cake
Prep Time 30 minutes
Cook Time 35 minutes
assembly 30 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 756 kcal
Author Janet Barton

Ingredients

Carrot Cake

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/4 cups sugar
  • 3 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup light olive oil
  • 1 tsp vanilla
  • 2 cups carrots finely grated
  • 1 8 oz can crushed pineapple with juices
  • 1 1/2 cups coconut sweetened flaked
  • 1 cup walnuts or pecans chopped

Honey Cream Cheese Icing

  • 12 ounces cream cheese softened ( 1 1/2 pkgs)
  • 1/2 cup butter softened
  • 4 cups powdered sugar
  • 1 1/2 tsp vanilla
  • 1/3 cup honey

Instructions

Cake

  1. Preheat oven to 350 degrees. Lightly grease and flour 3 6-inch round baking pans.   Beat in dry ingredients.   

  2. Sift or whisk flour, baking soda, and salt together.  Set aside.

  3. In a large mixing bowl beat sugar and eggs until light yellow in color.  Slowly add in oil and mix until completely blended.  Add buttermilk and vanilla. Fold in carrots, coconut, pineapple with juice and walnuts.

  4. Transfer batter to prepared pans,   Bake 30-35 minutes or until tester inserted into the center comes out clean. Remove from oven.  Cool in pans for about 5 minutes.  Turn cakes out onto a cooling rack.  Cool completely before icing.  OR for a more moist cake after 5 minutes of cooling, wrap each cake in plastic wrap an place in a freezer until completely cooled or freeze for later use.  

Icing

  1. Beat cream cheese and butter in a large mixing bowl until fluffy.  Add powdered sugar, vanilla, and honey.  Beat until smooth.  Spread frosting between cooled layers of cake, sides, and top of the cake.

Recipe Notes

  • For a super moist cake after 5 minutes of cooling, wrap each cake in plastic wrap an place in a freezer until completely cooled or freeze for later use. 
  • Carrot cake may be prepared 2-3 days in advance. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for 2-3 days.
  • Cream cheese frosting may also be made 1-2 days in advance. Cover tightly and refrigerate the frosting, bring to room temperature on the counter before frosting the cake.
  • Frosting will also freeze well for 2-3 months.  Thaw in the refrigerator overnight, then bring to room temperature on the counter before icing the cake.
  • The cake can be frozen after being iced as well.  If freezing a layer cake, freeze completely.  Wrap in a layer of plastic wrap, then in a layer of heavy duty aluminum foil.  This will keep for 3-4 weeks in the freezer.  To thaw, remove plastic and foil.  Thaw in the refrigerator overnight or at room temperature for 4-5 hours.
Nutrition Facts
Pineapple Carrot Cake with Honey Cream Cheese Icing
Amount Per Serving (1 slice)
Calories 756 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 16g80%
Cholesterol 105mg35%
Sodium 400mg17%
Potassium 184mg5%
Carbohydrates 89g30%
Fiber 2g8%
Sugar 70g78%
Protein 8g16%
Vitamin A 720IU14%
Vitamin C 0.5mg1%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Related

Filed Under: Cakes and Cupcakes, Dessert Tagged With: carrot cake, carrot cake recipe from scratch, carrot cake with pineapple, honey cream cheese icing, pineapple carrot cake

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Reader Interactions

Comments

  1. Gina says

    April 22, 2022 at 6:34 pm

    What can I use as a substitute for the buttermilk?

    Reply
    • Janet Barton says

      April 23, 2022 at 3:23 am

      Add 1 Tbl of white vinegar or lemon juice to 1 cup of milk to substitute for buttermilk. You can use sour cream or plain yogurt as well. I hope this helps.

      Reply
  2. Robin Figueroa says

    December 21, 2021 at 10:11 pm

    I added cinnamon although never instructed to. I also combined wet and dry ingredients…

    Reply
    • Janet Barton says

      January 5, 2022 at 7:04 pm

      That sounds delicious! Thank you for sharing.

      Reply
  3. Stephanie says

    September 11, 2020 at 9:57 pm

    I made this cake for work and everyone loved it. Can it be made into cupcakes? If so what would the baking tem and time be?

    Reply
    • Janet Barton says

      September 11, 2020 at 10:01 pm

      I’m thrilled your Co-workers love it. Yes! You can make cupcakes out of this. They would need to bake 18-20 minutes but test them before removing them from the oven. Just lightly press on the tops, if they spring back then they are done. Or use the toothpick method by inserting the toothpick into the center of the cupcake, if the toothpick is clean when it is removed then the cupcakes are done.!

      Reply
  4. Chamila says

    July 13, 2020 at 12:21 pm

    How much is 8 oz pineapple crush tin in grams please?
    I made your lemon curd on the lemon cake. Pure holiness!:)
    I even try to imitate the cake with pressed flowers..wanted to send u a pic but cant here.
    Thank u for lovely recipes.

    Reply
    • Janet Barton says

      July 17, 2020 at 3:00 am

      It’s approx. 225 grams of tinned crushed pineapple. I’m thrilled your love the lemon cake. Anything with lemon curd is a win! I’d love to see your pic. Please send to simplysogood@hotmail.com

      Reply
      • Chamila says

        July 17, 2020 at 3:23 am

        I just emailed you the pic.
        Thank you for sharing your recipe with us.
        Next on my list is the carrot cake.

        Reply
  5. Margi says

    April 25, 2019 at 5:36 pm

    Carrots seem to be missing from the recipe. I see them in the instructions so I’m guessing it’s just a slip. Looks wonderful except for the coconut. I do like raisins in mine 1/4th golden and 1/4 dark.

    Reply
    • Janet Barton says

      April 26, 2019 at 11:04 pm

      Oh my gosh 🤦‍♀️I can’t believe I left out the carrots. 2 cups finely grated carrots. I have corrected the recipe. Thank you for bringing the error to my attention. Go ahead and sub in the raisins and omit the coconut. I love your combination of raisins. Great idea!

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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