Small Carrot Cake Recipe With Pineapple

Ever had one of those days when you’re craving something sweet and homemade but the thought of baking a massive cake feels like climbing Mount Everest? Well, friend, I’ve got your back with this small carrot cake recipe that’s about to change your dessert game forever. It’s got pineapple in it too, which basically makes it a fruit salad, right? (That’s how I justify eating three slices, anyway.)

Why This Recipe is Awesome

Let’s be real—carrot cake is already the cool kid of the cake world. Adding pineapple? That’s like giving the cool kid a motorcycle. This recipe is genuinely fantastic because it makes a smaller cake (perfect for when you don’t want leftovers tempting you for days), it’s ridiculously moist thanks to our tropical friend the pineapple, and it’s so straightforward that even if your cooking skills are “I burn water,” you’ll nail this.

Plus, it’s the perfect dessert for people who like to pretend they’re being healthy. “It has carrots AND pineapple! It’s practically a smoothie!”

Ingredients You’ll Need

For the cake:

• 1 cup all-purpose flour (the regular boring stuff)
• 3/4 cup granulated sugar (you know, the white crystals that make life worth living)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (more if you’re a cinnamon fiend like me)
• 1/4 teaspoon salt
• 2 large eggs (from chickens, preferably)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract (the real stuff, not that imitation nonsense)
• 1 cup grated carrots (about 2 medium carrots—yes, you have to actually grate them)
• 1/2 cup crushed pineapple, drained (save the juice for your morning cocktail—I mean, smoothie)
• 1/3 cup chopped walnuts or pecans (optional, for the texture lovers)

For the cream cheese frosting:

• 4 oz cream cheese, softened (leave it out while you make the cake, unless you want an arm workout)
• 2 tablespoons butter, softened
• 1 cup powdered sugar (yes, the kind that gets everywhere no matter how careful you are)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Prep your stuff. Preheat your oven to 350°F (175°C). Grease and flour a small 8×8-inch baking pan or a 6-inch round cake pan. This is not optional unless you enjoy chiseling cake off pans.
2. Mix the dry team. In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Try not to sneeze into it (personal experience).
3. Assemble the wet crew. In another bowl, beat the eggs, then add oil and vanilla. Mix until it looks like a yellow soup.
4. Bring everyone together. Dump the wet ingredients into the dry ingredients and stir just until combined. Overmix and you’ll get a tough cake—and nobody wants a cake with attitude.
5. Add the stars of the show. Fold in the grated carrots, drained pineapple, and nuts if you’re using them. The batter will look chunky and weird. This is correct.
6. Bake it! Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. If it comes out with batter, your cake is still swimming. If it comes out with moist crumbs, you’re golden.
7. Cool your jets. Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack to cool completely. Patience is a virtue here—frosting a warm cake is like putting makeup on during a sauna session.
8. Make the frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt, then beat until fluffy and spreadable. Try not to eat it all with a spoon before it reaches the cake.
9. Frost that beauty. Once the cake is COMPLETELY cool (I’m serious about this), spread the frosting over the top and sides if you’re feeling fancy. If you’re not feeling fancy, just plop it all on top. No judgment here.

Common Mistakes to Avoid

Here’s where people tend to go sideways with this otherwise foolproof recipe:

• Using pre-shredded carrots from the store. Those dried-out orange sticks are not your friend here. Grate your own—it takes two minutes and makes a world of difference.
• Not draining the pineapple properly. Unless you want pineapple soup with a hint of carrot, drain that can well. Give it a good squeeze!
• Frosting the cake while it’s warm. I know you’re excited, but this is how you end up with a sad puddle of cream cheese around your cake. Cool. It. Completely.
• Overmixing the batter. We’re making cake, not bread. Once the flour is incorporated, STOP mixing. Your cake will thank you by being tender instead of tough.

Alternatives & Substitutions

Life happens, pantries get empty. Here’s how to pivot:

• No pineapple? Applesauce works in a pinch, though you’ll lose that tropical tang. About 1/3 cup should do it.
• Watching your sugar? Cut the sugar to 1/2 cup and nobody will arrest you. The pineapple adds natural sweetness anyway.
• Gluten issues? A good quality 1:1 gluten-free flour blend usually works well here.
• Vegan needs? Replace eggs with 2 flax eggs (2 Tbsp ground flaxseed mixed with 5 Tbsp water, let sit for 5 minutes). Use vegan cream cheese and butter for the frosting. It won’t be exactly the same, but it’ll still be delicious.
• Spice it up! Add 1/4 teaspoon of nutmeg or a pinch of cloves if you’re feeling adventurous. Or don’t. I’m not your spice police.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! This cake actually tastes better the next day when the flavors have had time to mingle and get friendly. Store it in the fridge if frosted, or at room temperature for up to a day if unfrosted.

How do I store leftover cake? (As if there will be any…)
Cover it and refrigerate for up to 4 days. Let it come to room temperature before serving for maximum deliciousness, unless you’re into cold cake. You do you.

Can I freeze this cake?
You sure can! Freeze unfrosted cake for up to 3 months. Thaw overnight in the refrigerator, then frost before serving. Or freeze frosted slices by flash freezing them first, then wrapping individually. Future-you will be so grateful.

Can I turn these into cupcakes?
Is a bear’s backside fuzzy? Yes! Fill cupcake liners about 2/3 full and bake for approximately 18-20 minutes. This recipe should make about 8-10 cupcakes.

I don’t like nuts. Will the cake police come after me if I leave them out?
The cake police have bigger fish to fry. Skip the nuts with zero consequences, or replace them with raisins if you want to keep that textural element (though I might personally question our friendship if you add raisins).

Final Thoughts

There you have it—a small batch carrot cake with pineapple that delivers big flavor without leaving you with enough leftovers to feed a small country. It’s perfect for those “I need cake but I also need self-control” moments we all have.

This little gem is moist, flavorful, and just the right amount of sweet—plus you can totally count it toward your daily vegetable intake. (No, not really, but let’s pretend.)

Now stop reading and start baking! Your taste buds are tapping their tiny taste bud feet waiting for this cake. And remember, if anyone questions why you’re eating cake on a random Tuesday, just tell them you’re supporting your local carrot farmers. You’re basically a hero.