The Moistest Carrot Pineapple Cake Ever | Bakery-Style Recipe
This Carrot Pineapple Cake is unbelievably soft, ultra-moist, and bakery-style rich.
Made with oil, carrots, and pineapple, this cake stays moist for days and never turns dry.
If you love soft crumb cakes, this is a fail-proof, million-dollar recipe you can trust.
Perfect as a tea cake, dessert cake, or celebration cake.
✔ No dryness
✔ No egg smell
✔ Moist even the next day
✔ Can be baked as loaf or round cake
👉 Important: This recipe uses canned crushed pineapple.
Fresh pineapple method is explained below.
🥕🍍 ULTRA MOIST CARROT PINEAPPLE CAKE RECIPE
🧈 INGREDIENTS
Dry Ingredients
All-purpose flour – 2 cups (250 g)
Baking powder – 1½ tsp
Baking soda – ½ tsp
Cinnamon powder – 2 tsp
Nutmeg – ¼ tsp
Salt – ¼ tsp
Wet Ingredients
Eggs – 3 (room temperature)
White sugar – 50g
Brown sugar -200 g
Oil (vegetable ) – ¾ cup (180 ml)
Vanilla extract – 2 tsp
Moist Ingredients
Finely grated carrot – 2 cups (packed)
Canned crushed pineapple – 1 cup (225 g), NOT drained
Chopped walnuts or pecans – ½ cup (optional)
Raisins – ¼ cup (optional)
🥣 METHOD
1️⃣ Preheat oven to 350°F / 175°C
Grease and line an 8-inch round pan or 9×5 loaf pan.
Use the middle rack.
2️⃣ In a bowl, whisk together all dry ingredients. Keep aside.
3️⃣ In a large bowl, whisk eggs + sugar for 1 minute until slightly pale.
Add oil and vanilla. Mix well.
4️⃣ Fold in grated carrot and crushed pineapple with juice.
Add nuts and raisins if using.
5️⃣ Add dry ingredients in two batches.
Fold gently. Do not overmix.
6️⃣ Pour batter into pan. Tap gently.
7️⃣ Bake:
8-inch round: 45–50 minutes
Loaf pan: 50–55 minutes
Toothpick should come out with moist crumbs, not wet batter.
If top browns too fast, cover loosely with foil after 35–40 minutes.
8️⃣ Cool in pan for 15 minutes, then remove and cool completely.
Best flavour after 6–8 hours.
USING FRESH PINEAPPLE (IMPORTANT ADJUSTMENT)
If using fresh pineapple:
Finely chop pineapple. Cook on medium heat 3–5 minutes (no sugar, no water). Cool completely
Use 1 cup pineapple + only 2–3 tbsp thick juice. Bake 5 minutes longer
🧠 STORAGE
Room temperature: 3–4 days
Refrigerated: 7 days
Freezer: up to 2 months
❤️ If you try this recipe, let me know how it turned out!
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