Ina Garten Pineapple Carrot Cake – Moist, Flavorful, and Frosted to Perfection

If you’re looking for a cake that’s both wholesome and indulgent, Ina Garten’s Pineapple Carrot Cake is the one to make. This recipe combines grated carrots, crushed pineapple, and warm spices into a rich, tender cake that’s topped with a tangy cream cheese frosting. It’s dense yet soft, sweet but balanced, and ideal for celebrations, holidays, or just a comforting weekend bake.

A moist texture, natural sweetness, and that creamy finish make it a showstopper every time.

What Is Ina Garten’s Pineapple Carrot Cake?

This cake is a twist on the classic carrot cake, made even more moist and flavorful with the addition of crushed pineapple. The cake includes grated carrots, walnuts, cinnamon, and a touch of vanilla—all brought together in a simple batter that bakes into a rich, golden-brown dessert. It’s usually finished with a luscious cream cheese frosting and sometimes garnished with more nuts or coconut.

Other Ina Garten Recipes

• Ina Garten Lemon Meringue Pie
• Ina Garten Raspberry French Toast
• Barefoot Contessa Irish Soda Bread
• Ina Garten Spring Green Spaghetti Carbonara

Reasons to Try Ina Garten’s Pineapple Carrot Cake

• Unbelievably moist and tender – Thanks to carrots and pineapple
• Deliciously spiced – With cinnamon and vanilla
• Crowd favorite – Perfect for birthdays, Easter, or potlucks
• Make-ahead friendly – Tastes even better the next day
• Balanced sweetness – Not overly sugary, with a tangy finish
• Customizable – Add coconut, raisins, or pecans
• Layer or sheet cake options – Works beautifully in different formats

Ingredients Needed to Make Ina Garten’s Pineapple Carrot Cake

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• 1 teaspoon kosher salt
• 1½ cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups grated carrots (packed)
• 1 cup crushed pineapple (drained)
• ¾ cup chopped walnuts (plus more for topping, optional)
• ½ cup shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 3–3½ cups powdered sugar
• 1 tablespoon milk or cream (if needed for thinning)
• Pinch of salt

Instructions to Prepare Ina Garten Pineapple Carrot Cake

Step 1: Preheat the oven and prep pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan. Line bottoms with parchment paper for easier release.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.

Step 3: Combine wet ingredients

In a large mixing bowl, beat sugar, oil, eggs, and vanilla until light and combined. You can use a stand mixer or a hand mixer.

Step 4: Add carrots and pineapple

Fold in the grated carrots and crushed pineapple. Stir in chopped walnuts and coconut if using.

Step 5: Add dry ingredients

Gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.

Step 6: Bake the cake

Pour the batter evenly into prepared pans. Bake for 35–40 minutes for round pans or 45–50 minutes for a 9×13 pan, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the cream cheese frosting

In a bowl, beat cream cheese and butter until smooth. Add vanilla and salt. Gradually add powdered sugar, beating until fluffy. If needed, add a tablespoon of milk or cream to thin the frosting.

Step 8: Frost and decorate

Spread the frosting over the cooled cake. If using layers, frost between the layers and over the top and sides. Garnish with extra chopped walnuts or shredded coconut, if desired.

What Goes Well With Ina Garten’s Pineapple Carrot Cake

• Fresh berries or fruit compote – Adds color and brightness
• Coffee or chai tea – Complements the warm spices
• Whipped cream or vanilla ice cream – A light contrast to the richness
• Toasted coconut flakes – Adds texture and visual appeal
• Candied orange or lemon peel – A citrusy garnish
• Iced coffee or sweet tea – Refreshing pairings for warm days
• Fruit salad – Balances the dessert with freshness

Key Tips for Making Ina Garten’s Pineapple Carrot Cake

• Drain pineapple well – Extra liquid can make the cake too wet
• Use freshly grated carrots – Pre-shredded can be too dry
• Avoid overmixing – Keeps the cake tender
• Cool completely before frosting – Prevents the frosting from melting
• Use room temperature frosting ingredients – Ensures a smooth texture
• Double the frosting for a thick layer – Especially if making a layer cake
• Chill slightly before slicing – Helps the cake hold together cleanly

Creative Variations of Ina Garten’s Pineapple Carrot Cake

• Add raisins or golden raisins – For extra sweetness and texture
• Swap walnuts for pecans – A buttery, southern-style twist
• Include orange zest in the batter – Enhances the fruity notes
• Use brown sugar instead of white – Adds caramel depth
• Turn it into cupcakes – Great for portion control and serving
• Top with candied carrot curls – Adds a fancy finish
• Use a bundt pan – Adjust bake time and drizzle with glaze

Storage Guidelines for Ina Garten’s Pineapple Carrot Cake

• Store in the refrigerator – Keeps fresh for up to 4–5 days
• Cover with plastic wrap or airtight lid – Prevents drying
• Bring to room temp before serving – Softens frosting and texture
• Freeze individual slices – Wrap tightly and store in freezer bags
• Avoid freezing with fresh toppings – Add garnishes after thawing
• Label with date if storing longer – For food safety and freshness

Reheating Tips for Ina Garten’s Pineapple Carrot Cake

• Let come to room temperature – Best texture when served slightly cool
• Microwave very briefly (10–15 seconds) – Only if needed to soften
• Avoid reheating frosting – Can become runny or separate
• Serve cold if preferred – The flavors deepen when chilled
• Top with fresh cream or fruit when serving again – Adds moisture back

Nutritional Value (per slice, approx.)

• Calories: 430
• Protein: 5g
• Carbohydrates: 48g
• Fat: 24g
• Fiber: 2g
• Sugar: 31g
• Sodium: 300mg

A balanced dessert that feels indulgent while sneaking in fruits, veggies, and nuts.

FAQs

Can I make pineapple carrot cake ahead of time?

Yes, pineapple carrot cake can be made 1–2 days in advance. Store it covered in the refrigerator, and let it come to room temperature before serving for the best flavor and texture.

Why is crushed pineapple used in carrot cake?

Crushed pineapple adds natural sweetness and moisture, making the cake extra tender without making it soggy. It also enhances the flavor without overpowering the classic carrot cake taste.

Can I freeze carrot cake with cream cheese frosting?

Yes, you can freeze frosted carrot cake. Chill the cake first to firm up the frosting, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.

What kind of frosting goes best with pineapple carrot cake?

Cream cheese frosting is the most popular pairing for pineapple carrot cake. Its tanginess balances the sweetness and richness of the cake perfectly.

Wrapping Up

Ina Garten’s Pineapple Carrot Cake is a timeless dessert that blends warm spice, fruity sweetness, and creamy frosting into one unforgettable bite. It’s easy to make, perfect to share, and a guaranteed favorite at any table.

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