This Carrot Bundt Cake with Pineapple is incredibly moist without being wet, perfectly spiced, and gets topped with a light and fluffy cream cheese frosting. A delicious addition to any party or potluck!
*Note: This was originally titled "Hummingbird Carrot Bundt Cake With Pineapple and Coconut". We renamed it, but it is the same recipe.
This is no ordinary pineapple carrot bundt cake! Not only is the moist batter perfectly spiced, but it is filled with shredded carrots, crushed pineapple, flaked coconut, and chopped nuts. It's the perfect cross between a classic carrot cake recipe and a hummingbird cake without the banana. It is the perfect Easter dessert!
Bundt cakes are one of our favorite desserts to serve! We have a homemade White Chocolate Raspberry Bundt Cake, bright and fresh Lemon Bundt Cake, an all-time favorite Chocolate Bundt Cake or go crazy with this Kahlua Chocolate Bundt Cake.
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"I made this for a friends birthday - a huge hit!! Made it again 2 days later for my daughter-in-laws birthday, everyone loved it!! A keeper for sure! Thank you!" - Robyn
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Why it’s great!
- It's a rich carrot bundt cake with pineapple, coconut, and pecans.
- It is baked in a bundt cake pan which helps this very moist cake to bake evenly.
- The frosting is a lighter, fluffier version of traditional cream cheese.
Ingredients for carrot bundt cake
Cake ingredients
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips.
- Nuts: Pecans are best. For an added punch of flavor toast them for a couple minutes before incorporating them into the batter.
- Carrots: Any peeled and cleaned carrots will work. I prefer finely grated carrots from a food processor but any size will work. Pre-shredded carrots tend to be a little thick, but this is personal preference.
- Pineapple: Drained canned pineapple is used to keep the cake from being too wet.
- Coconut: Sweetened pre-shredded coconut is perfect. If the coconut is grated too fine it will disappear into the cake. It's the perfect tropical flavor.
- Oil: Any neutral flavored oil is perfect. This ingredient is critical to the moistness of the cake.
- Flour: This recipe needs all purpose flour. Cake flour is too soft for this application.
- Eggs: Large eggs are standard in baking recipes.
- Spices: A combination of classic warm spices: cinnamon, nutmeg, and cloves.
Frosting ingredients
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips.
- Cream cheese: Block cream cheese is required for this recipe.
- Heavy cream: This helps lighten up the frosting for a perfectly spreadable texture.
- Vanilla Extract: If at all possible use real vanilla. Imitation vanilla doesn’t taste the same.
Helpful kitchen tools
How to make a carrot bundt cake
Start by preheating the oven to 350ºF and prepare a 10 inch Bundt pan (affiliate) with a non stick spray like Baker's Joy (affiliate).
The process for making carrot bundt cake is pretty straight forward. There's no mixer required and just four easy steps!
The dry ingredients get mixed together in a medium bowl.
The wet ingredients get mixed together in a large bowl.
The dry ingredients get dumped into the wet and mixed until just combined.
Then the pineapple, coconut, pecans, and carrots get mixed in until everything is well combined. Pour batter into a prepared pan and bake at 350ºF for 50-60 minutes.
Frosting and decorating a bundt cake
Once the cake is baked and has cooled for 20 minutes, it's time to invert onto a wire rack and allow the cake to cool completely. Then it's time to make the fluffy cream cheese frosting recipe.
Beat the butter and cream cheese together in a large mixing bowl until well combined.
Add in the powdered sugar and vanilla. Beat thoroughly on medium speed. Beat well during each step to produce a light and fluffy version of cream cheese frosting.
Add milk or cream until desired consistency is reached. I prefer it light enough to be fluffy but still hold its shape when put on the cake. If it gets too runny just add a little bit more powdered sugar.
Wait until the cake is completely cool before attempting to frost it.
There are many methods for decorating a bundt cake, but for this cake we like to dollop some right in the center of the top of the cake and rock the spoon back and forth until it just starts to drop down the edge and form a scallop. If you wish you can swirl the spoon around a couple times on the top.
How to serve carrot cake to a crowd
Of all desserts, bundt cakes are naturally great for serving crowds. I find that this moist carrot cake typically serves 15-16 comfortably, especially when you add a scoop of ice cream on top, although with small pieces it can serve up to 25. If you are serving this at a party, I highly suggest making it ahead and freezing (see instructions below).
FAQs
Yes, that’s one of the beautiful things about bundt cake! You should definitely refrigerate or freeze carrot bundt cake with pineapple. It will help it be perfectly moist.
To freeze the cake, allow it to cool fully. Freeze completely then wrap the cake tightly in plastic wrap and foil. Freeze for 1-3 months. Before serving, unwrap the cake and place in a covered cake keeper. Allow the cake to thaw at room temperature for 5-8 hours on the counter or overnight in the refrigerator.
Or you can make it 1-2 days ahead and refrigerate it. In this case, only frost the cake if you have an airtight cake carrier to store in the fridge. Otherwise, wrap the cake tightly with plastic wrap and frost it on the day of serving.
Because bundt cakes are tall, I always store them in a cake carrier (affiliate) like in the refrigerator, but any large airtight container will work. It will stay fresh for several days.
Absolutely, or try walnuts instead of pecans.
This recipe was written for a 12-cup Bundt cake pan. If made in a 9x13 pan it will be too moist and sink in the center.
Tips & tricks
- For detailed instructions for baking bundt cakes see this Foolproof Guide For Baking the Perfect Bundt Cake.
- Whether using baking spray or your own grease/flour mixture be sure to coat the pan thoroughly and generously.
- Allow the cake to cool for a full 20 minutes before flipping it out. Then allow it to cool thoroughly before frosting.
- A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making this cake ahead to allow time for one of those options - it really does make a difference!
- Move the cake from the cooling rack to a cake plate using a cake lifter (affiliate). Makes moving cakes SO easy.
Other great bundt cake recipes
Recipe
Incredible Carrot Bundt Cake with Pineapple
Equipment
- Bundt pan 10 inch, should hold 12 cups
Ingredients
Cake Ingredients
- 2 cups flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 tsp cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ¾ cup brown sugar
- 1¼ cup granulated sugar
- 1½ cup canola oil or vegetable oil
- 4 eggs
- 2 cups carrots grated finely
- 8 oz crushed pineapple drained
- 1 cup pecans chopped
- 1 cup shredded coconut
- baking spray optional
Frosting Ingredients
- 4 oz cream cheese softened
- 2 oz butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoon heavy cream may use half-n-half or milk
Instructions
Cake Instructions
- Preheat oven to 350°. Liberally grease and flour (or baking spray) a 10-inch, 12-cup bundt pan.baking spray
- Combine dry ingredients (first 7) in a bowl and whisk together.2 cups flour, 2 teaspoon baking powder, 2 teaspoon baking soda, ½ teaspoon salt, 2 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon nutmeg
- Combine sugars and liquid ingredients in large bowl and stir until thoroughly combined. Then add the dry ingredients and stir gently until just combined.¾ cup brown sugar, 1¼ cup granulated sugar, 1½ cup canola oil, 4 eggs
- Add carrots, pineapple, coconut, and pecans. Stir gently until well combined.2 cups carrots, 8 oz crushed pineapple, 1 cup pecans, 1 cup shredded coconut
- Pour into prepared pan. Bake for 50-60 minutes until toothpick comes out clean.
- Cool for 20 minutes in the pan. Flip out and continue to cool on baking rack.
Frosting Instructions
- Whip cream cheese and butter together on medium speed. Beat in powdered sugar and vanilla. Add milk or cream a tablespoon at a time until fluffy but still holding its shape.4 oz cream cheese, 2 oz butter, 2 cups powdered sugar, 1 teaspoon vanilla, 1-2 tablespoon heavy cream
- Once the cake is fully cooled, add the frosting. We like to use the back of a spoon to dollop it on top and then spread it until it just starts to fall over the edge.
Notes
-
- For detailed instructions for baking bundt cakes see this Foolproof Guide For Baking the Perfect Bundt Cake.
-
- Whether using baking spray or your own grease/flour mixture be sure to coat the pan thoroughly and generously.
-
- Allow the cake to cool for a full 20 minutes before flipping it out. Then allow it to cool thoroughly before frosting.
-
- A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making this cake ahead to allow time for one of those options - it really does make a difference!
-
- Move the cake from the cooling rack to a cake plate using a cake lifter. Makes moving cakes SO easy.
- To freeze the cake, allow it to cool fully. Freeze completely then wrap the cake tightly in plastic wrap and foil. Freeze for 1-3 months. Before serving, unwrap the cake and place in a covered cake keeper. Allow the cake to thaw at room temperature for 5-8 hours on the counter or overnight in the refrigerator.
- Or you can make it 1-2 days ahead and refrigerate it. In this case, only frost the cake if you have an airtight cake carrier to store in the fridge. Otherwise, wrap the cake tightly with plastic wrap and frost it on the day of serving.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Stacey says
This is absolute perfection. Love everything about this cake recipe. Flavor is spot on, and the cake is moist without being heavy or dense. Fabulous.
Danielle says
So grateful to hear that! Thank you for taking a minute to let us know. Happy eating!
Mary Faulhaber says
Horrible, a waste of a lot of eggs, oil and nuts. I was embarrassed to take to my church. It was falling apart and I had trouble getting it out of the pan. Then it tasted terrible. I wanted to warn others to be careful with some of these recipes. It is too much liquid.
Danielle says
I am truly so sorry to hear that you didn't have a good experience with this cake. We have lots of success stories with this cake, so I am confident in the recipe. However, I would love to help you troubleshoot what went wrong. Maybe an ingredient was accidentally measured wrong? It happens to all of us! Please let me know if I can help.