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Powdered-sugar-dusted pineapple carrot cake baked in a tube pan and served on a vintage ceramic plate.

Pineapple Carrot Cake

Crushed pineapple keeps the whole wheat crumb soft even the next day. This spiced carrot cake has a cozy, homespun feel that makes a simple square hard to resist.

By Betty Lou Gardner2 hr 15 minUpdated 2026-08-25

This Pineapple Carrot Cake is moist, warmly spiced, and filled with sweet carrots, crushed pineapple, and soft raisins in every slice. The pineapple keeps the crumb especially tender while the whole wheat flour gives the cake a cozy old-fashioned texture that feels right at home on dessert tables, brunch spreads, and holiday gatherings.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I think the pineapple is what keeps this cake softer than most carrot cakes, especially after it sits overnight. Sometimes I fold in chopped pecans for a little crunch, and I like it best the next day once the cinnamon and pineapple have settled into the cake.

How to Make Moist Pineapple Carrot Cake

◆
Eggs, brown sugar, vegetable oil, and vanilla being beaten with an electric hand mixer in a large mixing bowl.
01

Beat the Wet Ingredients

Beat the eggs, brown sugar, oil, and vanilla until lighter, foamy, and slightly thickened.

Whole wheat flour, baking soda, and cinnamon being gently mixed into the beaten wet ingredients with a wooden spoon.
02

Mix in the Dry Ingredients

Add the whole wheat flour, baking soda, and cinnamon gently, mixing only until nearly combined.

Finely grated carrots, lightly drained crushed pineapple, and raisins being folded into pineapple carrot cake batter.
03

Fold in Carrots and Pineapple

Fold in the grated carrots, lightly drained pineapple, and raisins until evenly distributed.

Pineapple carrot cake baking in an aluminum tube pan on the center oven rack.
04

Bake Until Tender

Bake in an 8-inch tube pan until the top springs back lightly and a tester comes out without wet batter.

Cooled pineapple carrot cake on a wire rack with an optional dusting of powdered sugar.
05

Cool Before Serving

Rest briefly in the pan, turn the cake onto a wire rack, and cool completely before serving plain or adding an optional finish.

Powdered-sugar-dusted pineapple carrot cake baked in a tube pan and served on a vintage ceramic plate.

Pineapple Carrot Cake

Crushed pineapple keeps the whole wheat crumb soft even the next day. This spiced carrot cake has a cozy, homespun feel that makes a simple square hard to resist.

By Betty Lou Gardner

Prep20 minCook45 minTotal2 hr 15 minDifficultyEasy
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Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Dry Ingredients

Wet Ingredients

Instructions

  2. 1⅓ cups whole wheat flour, 2 tsp baking soda, 2 tsp cinnamon
  3. 4 eggs, ¾ cup brown sugar, 1 tbsp vegetable oil, 1 tsp vanilla extract
  4. dry ingredient mixture
  5. 3 cups carrots, 1 cup crushed pineapple, ¼ cup raisins

Serving Suggestions

Nutrition (Approximate Per Serving)

Yield

8 servings — Serving size: 1 slice

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
230
Carbohydrates
41.5 g
Protein
6.5 g
Fat
4.5 g
Saturated Fat
1 g
Cholesterol
90 mg
Sodium
380 mg
Fiber
4 g
Total Sugars
23.5 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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