Published: by Danielle · This post may contain affiliate links. For more information, see our privacy policy.
Jump to Recipe
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.
Skip to:
- Why it’s great!
- Ingredients
- How to make a carrot bundt cake
- Frosting and decorating a bundt cake
- How to serve carrot cake to a crowd
- FAQs
- Other great bundt cake recipes
- Connect with us!
- Recipe
- Comments
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.
⭐️⭐️⭐️⭐️⭐️
"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
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
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.
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
Can I make ahead or freeze a bundt cake?
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.
What is the best way to store a bundt cake?
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.
Can you make carrot cake bundt cake without nuts?
Absolutely, or try walnuts instead of pecans.
Can this be made in a different pan?
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
- Chocolate Buttermilk Bundt Bake
- Chocolate Layer Cake
- Mini Bundt Cakes
Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is!We’d also love to connect with you onFacebook,Instagram, orPinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
Recipe
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!
4.73 from 18 votes
Print Pin Save Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Frosting: 20 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 16
Calories: 663kcal
Author: Borrowed Bites
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
*Note: This was originally titled "Hummingbird Carrot Bundt Cake With Pineapple and Coconut". We renamed it, but it is the same recipe.
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. 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.
Add Your Own Notes
Click here to add your own private notes. They will only be visible to you. If you clear your browser's cache, they will be lost.
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
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Tried this recipe?Leave a rating or pin it for later!
More Dessert Recipes
- The Perfect Chocolate Bundt Cake (with Buttermilk)
- Easy Peanut Butter Whipped Cream (Fluffy and Stable)
- Creamy Tiramisu Cheesecake Recipe (No Water Bath)
- Easy Lemon Bundt Cake with Glaze (from scratch!)
Reader Interactions
Comments
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.Reply
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.
Reply
Sammie says
This carrot cake is scrumptious! I’ve made it twice and both times it was not disappointing. My family and friends have loved it and it’s been requested for a third time for a surprise birthday party.
I added a squeeze of lemon juice to the frosting the last time I made it. Yum!Reply
Danielle says
So very happy to hear that your friends and family love it! It really makes our day to hear that .kind of feedback Thanks for taking the time to let us know.
Reply
Sue says
Hello - We try to avoid canola/vegetable oils, would olive oil or melted (browned?) butter work as an alternative? Thanks so much - plan to make this cake AND your chocolate bundt cake for Easter! So glad I found your site.
Reply
Danielle says
Sounds like Easter is going to be yummy! We haven't tried any other oils, but I would assume avocado oil or maybe a light olive oil would work. My only concern with olive oil, especially EVOO, is that it can have a strong flavor that wouldn't compliment the cake, but I think a light olive oil could work. Butter might also be possible, but without testing it I don't feel I can tell you for sure. I would love to hear back with whatever you try and how it turned out. Happy Easter!
Reply
Sue says
Thank you for your quick reply!! Both cakes are baked, wrapped and in the fridge - I'll report back with my oil modifications after we do our taste tests!!
Reply
Misty says
We're excited to hear how they turn out!
Reply
Alyssa says
Would love to use this recipe, but need to avoid nuts due to an allergy. Could raisins be swapped in instead?
Reply
Danielle says
The nuts can be left our all together if there is an allergy. We haven't tried raisins in the cake, but if you try it we would love to know how it turns out.
Reply
Laurel says
Made this for Easter! Definitely will make this again everyone loved it!Reply
Misty says
So glad you enjoyed it!
Reply
Catherine says
Sweetened or unsweetened coconut?
Reply
Misty says
Sweetened is best. Enjoy!
Reply
Chris says
Excellent cake! Turned out perfect! It’s a keeper.Reply
Misty says
We're so glad you enjoyed it. Thank you for taking the time to share!
Reply
Nancy says
Favorite carrot cake ever. Made it last week for a dinner party and made again today making cupcakes. Today a replaced a half cup of oil with applesauce and reduced the sugar by a quarter cup. Made 18 cupcakes (or I guess they will be muffins since I probably won’t frost them. )
Reply
Danielle says
Wow! Your comment made our day! Thanks for taking the time to let us know. Happy eating!
Reply
D.K.POPE says
Can this recipe be made in a 9"×13" cake pan? If so, how long and what temperature?
Reply
Misty says
We have not tried making this recipe in a 9x13 pan. My guess is that it would be too much batter for that pan, and would likely sink in the middle. I do not recommend it for this particular recipe.
We hope you're able to enjoy it as a bundt cake!
Reply
Gina says
I have a 9.75 Bundt pan how many cups? Making for a special man for his bday
Reply
Misty says
Hi Gina! We use a 10-inch bundt pan that can hold 12 cups. To make sure yours is big enough, you can measure water into it until it is full to ensure it can hold 12 cups of water.
Reply
Keesha says
This was DELIGHTFUL! Light and fluffy! Thank you for the wonderful recipe! I made it for my mom's birthday and she LOVED it! I reduced the amount of sugar and it was perfect!Reply
Danielle says
It absolutely makes my day that you shared your success with us! Happy Birthday to your mom!
Reply
Robyn says
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!
Reply
Misty says
How wonderful! Thank you for sharing. We're so glad you enjoyed it.
Reply
Eileen says
I wish I could pin a photo. This cake is AMAZING. Made it for Easter, toasted coconut to sprinkle on the outside, used 1 less cup of icing sugar in the frosting and fancied it up with eggies on top for decoration. Delicious.Reply
Danielle says
You can always tag us on Instagram to share your photo. We would love to see it! So happy that you loved it and thank you so much for taking the time to comment! Happy baking and eating!
Reply
Bonnie says
Hi, I do not see what size bundt pan to use. 10 cup or 12?
Reply
Danielle says
Oh my goodness! What an oversight on our part. This cake needs a 12-cup bundt cake pan. Thank you for pointing this out, and I will be sure to update the post. If there is anything else please let me know.
Reply
Vyvoom says
My friend passed and she made the most Amazing carrot cake. I knew it had nuts, pineapple and coconut... and found your recipe. Its in the oven and pray it does her justice. Making for her funeral. Ty so much for the recipe. Batter is Amazing!Reply
Danielle says
Hello! I am so sorry for your loss. What an amazing way to remember her! If you have any other questions please feel free to reach out.
Reply
Ellie says
When do you add dry ingredients?Reply
Misty says
Hi Ellie! Great question - we must've left that out by accident. Add the dry ingredients into the wet ingredients, then add the mix ins. I updated the recipe card with those instructions. Enjoy!
Reply
