Sam’s Caribbean Pineapple Carrot Cake

This cake is all about lush tropical flavor and irresistible texture. Dense, spiced, and full of character, I bake it with crushed pineapple, shredded coconut, and just the right amount of spice. The pineapple and its juice bring a natural sweetness and keep the crumb incredibly moist, while vegetable oil takes the place of butter to make the cake extra tender. Unlike the traditional carrot cake that leans heavily on shredded carrots, my Caribbean version shines with its juicy fruit blend, giving it a richness that feels both familiar and exotic. It’s a true crowd-pleaser, especially when paired with a silky cream cheese frosting.