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Piece of carrot bundt cake with cream cheese frosting on dessert plate with a fork.
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4.94 from 16 votes

Incredible Carrot Bundt Cake with Pineapple

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!
Prep Time20 minutes
Cook Time1 hour
Frosting20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 663kcal

Equipment

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
  • cup granulated sugar
  • 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

*Note: This was originally titled "Hummingbird Carrot Bundt Cake With Pineapple and Coconut". We renamed it, but it is the same recipe.
 
Tips & Tricks
    • 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.
 
Make-Ahead And Freezer Instructions
  • 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. 
It will last for several days in a cake carrier. Be sure to store this cake in the refrigerator.

    Nutrition

    Calories: 663kcal | Carbohydrates: 76g | Protein: 5g | Fat: 39g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 404mg | Potassium: 183mg | Fiber: 2g | Sugar: 61g | Vitamin A: 3111IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg