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    Susan Brings Dessert » Recipes » Cake Recipes

    Old Fashioned Carrot Cake with Pineapple

    Published: Feb 22, 2024 · Modified: Apr 2, 2025 by Susan Gravatt · This post may contain affiliate links · 2 Comments

    29 shares
    Jump to Recipe

    While pineapple and carrots may not be the most obvious flavor combo, this recipe proves they're a dream team. This moist, old fashioned carrot cake with pineapple is a long-time family favorite recipe. It's the birthday cake we make for multiple birthdays throughout the year, and it gets rave reviews time and time again. And best of all, you only need a whisk and mixing bowl to whip up the batter for this layer cake!

    Old fashioned carrot cake with pineapple. The cake, coated in a cream cheese frosting, is sitting on a wooden cake stand and decorated with crushed pecans.

    I actually loved this cake so much that I tweaked it to write a version of it for mini carrot cakes. They're as small and adorable as they sound.

    And these mini carrot Bundt cakes are another easy and delicious adaptation of this carrot cake; no stand mixer for any part of the recipe!

    I basically want to eat this cake again and again in all of its forms. I hope it becomes a favorite cake for you, your friends, and family, too.

    Jump to:
    • Why Carrots and Pineapple Work in This Cake Recipe
    • 📋 Ingredients for this Pineapple Carrot Cake 
    • Substitutions and Variations
    • Best Results: Baking in Grams
    • Ingredients for Homemade Cream Cheese Frosting
    • Pro Tip for Even Cake Layers
    • 📖 Steps for Baking this Flavorful Carrot Cake Recipe
    • Steps for Making Cream Cheese Buttercream
    • Cake Assembly
    • 💡 Decorating Tips
    • Recipe FAQ
    • Storing, Refrigerating, and Freezing Your Carrot Cake
    • More Desserts
    • Old Fashioned Carrot Cake with Pineapple
    Inside of a carrot cake made with pineapple and nuts.

    Why Carrots and Pineapple Work in This Cake Recipe

    Carrots and pineapple come together to make an incredible cake. Here's why: 

    1. Moisture: Nobody wants dry cake, but you don't need to worry about that when carrots and drained crushed pineapple are involved. Here, they both create a moist cake. Just be sure to drain the excess liquid. This step ensures that the cake rises properly and isn't moist to the point of soggy. 
    2. Flavor and sweetness: When shredded, carrots release even more sweetness into this batter. In this Food52 article, Chris Kimball, formerly of America’s Test Kitchen, explains that shredding root veggies helps them taste both sweeter and fresher. Store bought ones are okay but fairly dry, so freshly shredded carrots work best. Plus, pineapple's juice lends sweetness to these delicious cake layers.   
    3. Texture: The shredded carrots in this cake give a unique but good moist texture, alongside the small, juicy bits of pineapple in each bite.  

    📋 Ingredients for this Pineapple Carrot Cake 

    Overhead shot of ingredients for carrot cake recipe.

    Shredded carrots and pineapple are two obvious stars in this classic carrot cake recipe. However, I'm including some highlights and other noteworthy ingredients, with the full list of ingredients in the recipe card below. The beauty here is that all are pretty easy to find at your local grocery store.

    • Canola oil – In addition to pineapple, canola oil also helps keep this cake moist. There is no butter in this recipe (and many carrot cake recipes) so oil is the fat that gives this treat its soft texture.
    • Cardamom - This was the first carrot cake recipe where I used cardamom, but I will definitely include it more in the future! It adds a great, subtly earthy flavor that balances out some of the sweetness of the cake layers and cream cheese frosting.
    • Cinnamon – I love adding this spice to carrot cake, in both the cake layers and a dusting on top of the cream cheese frosting if you'd like. However, you could experiment with other spices like nutmeg or ginger if you prefer those.
    • Walnuts - I add walnuts or pecans to this old fashioned carrot cake. They have different flavor profiles, but each brings a nice texture so choose your favorite. I also tend to decorate the outside with pecans as I like their shape, but either walnuts or pecans will do! If you have a nut allergy or dislike for them, though, this recipe will still taste delicious without them. 

    Substitutions and Variations

    • Shredded Coconut - This would be a fun ingredient to add to your batter or on top of your layer cake. Coconut pairs nicely with the flavors here.
    • Raisins - This is yet another ingredient that you could mix into the carrot cake batter or add when you decorate.
    • Pecans - I actually use walnuts and pecans pretty interchangeably in carrot cake.

    Best Results: Baking in Grams

    If you’re not already, use a kitchen scale for accuracy in baking.

    While I include cups and grams in my recipe cards, weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency.

    I highly recommend investing $30 or less in a kitchen scale.

    Ingredients for Homemade Cream Cheese Frosting

    Cream cheese frosting ingredients for carrot cake.

    To make the frosting for this old fashioned carrot cake with pineapple, you’ll need the following items:

    • Butter, room temperature 
    • Crisco (you could also skip the Crisco and sub in butter for the same amount. I like the aftertaste of Crisco, though, and typically use at least a little bit of it in carrot cake frosting.)
    • Cream cheese, room temperature or slightly softened
    • Powdered sugar 
    • Vanilla extract
    • A pinch of salt

    Although I’m a big fan of the pairing of cream cheese frosting with this easy carrot cake recipe, you could go a different direction. A half batch of my Biscoff buttercream could be interesting, given the spices that are in that and the spices in the carrot cake.

    While I haven’t tested the combination, I imagine it would be a good if you're looking for carrot cake without cream cheese frosting.

    Pro Tip for Even Cake Layers

    I use these bake even strips on most of my cakes. They help cake rise evenly during baking.

    If you want to do the same, start soaking strips in water before proceeding with the recipe.

    📖 Steps for Baking this Flavorful Carrot Cake Recipe

    Preheat and Prep Pans: Set your oven to 350°F, and prepare three 8” cake pans with parchment paper on all sides. Alternatively, you can generously butter and flour well or coat them with baking spray before setting the pans aside. A lot of wet batter goes into the pans. It’s important prepare your pans well.

    Small cake pan, wrapped in damp purple cake strip.

    Mix wet ingredients: In a large mixing bowl, whisk together the sugar, vegetable or canola oil, eggs, vanilla extract, and crushed pineapple.

    Oil, sugar, eggs, and pineapple mixed together for carrot cake.

    Combine Dry Ingredients: Add your flour, baking powder, baking soda, salt, cardamom, and cinnamon. Gradually stir the dry ingredients into the wet ingredients until just combined.

    Image of carrot cake after dry ingredients have been added to your bowl of wet ingredients.

    Add Mix-ins: Fold in the freshly grated carrots and nuts.

    Image of shredded carrots and nuts, mixed into the batter for carrot cake.

    Bake Cake: Divide and pour batter evenly into each prepared pan. The batter in each pan will weigh about 380 grams. Bake layers in preheated oven for 30-35 minutes or until you insert a toothpick into your cake and it comes out cleanly.

    Overhead image of three 8-inch cake pans, filled with batter for my Old Fashioned Carrot Cake with Pineapple.

    Cool Cake Layers: Let cakes cool in pans about 10 minutes before transferring to a wire rack to cool completely.

    Steps for Making Cream Cheese Buttercream

    The best carrot cake recipe requires an excellent, creamy frosting, and this one is a winner.

    As your cake cools, place your room temperature cream cheese, butter, and Crisco into the bowl of your stand mixer. Beat until all ingredients are well-combined, about 3 minutes.

    Process shot for making cream cheese frosting.

    Stop mixer and add your vanilla extract, pinch of salt, and powdered sugar. Start setting on low to gradually incorporate sugar and prevent it from flying everywhere. Then increase speed to fully combine ingredients.

    Afterward, spend a minute or two with a spatula, running it around the inside of the mixing bowl to remove air bubbles and smooth the frosting.

    Bowl of fluffy white frosting.

    Fit a piping bag with a large, open piping tip of your choice. Spread the larger opening of the bag over the rim of a glass. Lastly, use a spatula to fill bag halfway with cream cheese frosting (it’s easier to maneuver and creates fewer hand cramps when the bag isn’t filled to the top!) from your mixing bowl. 

    Cake Assembly

    Secure the first cake layer – Pipe or spread a small dollop of cream cheese frosting onto a cake circle to help hold the cake in place. Set the first cake layer on top.

    First of three layers of old fashioned carrot cake sitting on a white cake turntable.

    Frost between layers – Pipe about 20% of your frosting onto the first layer and spread it evenly with a cake spatula or large spoon. Place the second cake layer on top and repeat the process. Add the third layer and frost the top.

    Apply the outer frosting – Starting from the base and moving upward, pipe a thick layer of frosting around the sides and top of the cake.

    Action shot of frosting the outside of a carrot cake, using cream cheese frosting in a piping bag.

    Smooth the frosting – Hold a cake scraper against the side and gently rotate the cake to smooth out any bubbles or uneven areas in the frosting. Use any remaining cream cheese frosting to patch gaps and refine the cake’s appearance.

    Placing a cake scraper against the side of a layer cake to smooth out its cream cheese frosting.

    Add optional decorations – If desired, gently press crushed nuts (such as walnuts or pecans) around the base and top of the cake for added crunch and flavor.

    Adding crushed nuts to the base of a frosted carrot cake.

    💡 Decorating Tips

    • For ease of decorating, I recommend putting your cream cheese frosting in a piping bag. Doing this will make it easier to direct your frosting onto your pineapple carrot cake.
    • Have fun dusting the top of this cake with your favorite spice or some crushed nuts. In this recipe, I used pecans to decorate mine.
    • Want a rustic-looking design like the one you see here? I took a small cake spatula and dragged it around my cake in circles for a rougher but simplistic appearance.
    Action shot of decorating the top of a carrot cake with an offset spatula.
    Action shot of decorating the top of a carrot cake with an offset spatula.

    Recipe FAQ

    How many carrots in a homemade carrot cake?

    The number of carrots in a carrot cake all depends on the size of the cake you’re making. In this recipe, I used about four carrots. But carrots vary by size, so it’s best to weigh your ingredients to get the exact proportions right for this old fashioned carrot cake recipe.

    Why do carrot cakes sink in the middle? How can this be prevented?

    This moist carrot cake recipe has been tested many times and does not sink in the center of the cake. If your carrot cake is sinking, check the leavening agents. Are your baking powder and baking soda fresh? If they're expired, they could be causing your cake to rise improperly.

    Also, I always recommend using a scale when weighing and baking your ingredients. If you're using cups to measure your ingredients, you may be unintentionally adding more liquid to a recipe than you should. Weight is really helpful for baking with precision and accuracy.

    Old fashioned carrot cake, frosted with cream cheese and decorated with pecans.

    Storing, Refrigerating, and Freezing Your Carrot Cake

    Room Temperature: This delicious moist cake is best kept refrigerated in between servings but will stay fresh at room temperature for 1-2 days.

    Refrigerating: Store in the refrigerator in a well-sealed container for up to 4 days.

    Freezing: You may freeze this cake for up to 3 months in an airtight container. Preserve as a whole cake or with parchment paper between individual slices.

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    Inside cross section of a layer carrot cake made with pineapple and nuts.

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    Print

    Old Fashioned Carrot Cake with Pineapple

    Old fashioned carrot cake, frosted with cream cheese and decorated with pecans.
    Pin Recipe
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    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    This old fashioned carrot cake with pineapple is a family favorite. We bake this moist layer cake to celebrate special occasions.

    • Author: Susan
    • Prep Time: 15 minutes
    • Cake Assembly: 15-30 minutes
    • Cook Time: 30 minutes
    • Total Time: 90 minutes
    • Yield: One 8-inch, 3-layer cake 1x
    • Category: Cakes
    • Cuisine: American

    Ingredients

    Scale

    Carrot Cake Ingredients

    • 1 cup (220 grams) granulated sugar
    • ⅔ cup (140 grams) canola oil
    • 3 eggs
    • ⅔ cup (180 grams) crushed pineapple, drained
    • 1 ⅓ cup (200 grams) all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 teaspoon cinnamon
    • ½ teaspoon cardamom
    • 2 teaspoon vanilla
    • 2 cups (200 grams) grated carrots
    • ½ cup (80 grams) crushed nuts (I like walnuts or pecans)

    Cream Cheese Frosting Ingredients

    • 8 tablespoons (113 grams) butter, room temperature
    • 4 tablespoons crisco
    • 1 block (226 grams) of cream cheese, room temperature or slightly softened
    • 6 cups (720 grams) powdered sugar
    • 1 tablespoon vanilla extract
    • Pinch of salt

    Instructions

    Carrot Cake - Baking Instructions

    1. Preheat oven to 350°F. If using bake even cake strips, start soaking three that will fit your 8" pans. Line three 8” cake pans with parchment paper on all sides. Butter and flour well or coat with baking spray before setting aside. A lot of wet batter goes into the pans so it’s important to use proper baking release spray or butter and flour.
    2. To a large mixing bowl, add and whisk together your sugar, canola oil, eggs, vanilla extract, and pineapple. 
    3. Add your flour, baking powder, baking soda, salt, cardamom, and cinnamon. 
    4. Fold in your grated carrots and nuts before dividing and pouring batter evenly into 3 pans. The batter in each pan will weigh about 380 grams. If using, now wrap your damp cake strips around each of your pans before placing them in the oven. 
    5. Bake for 30-35 minutes or until you insert a toothpick into your cake and it comes out cleanly.
    6. Let cakes cool in pans about 10 minutes before transferring to a wire rack to cool completely.

    Carrot Cake Frosting Instructions

    1. As your cake cools, place your room temperature butter, softened cream cheese, and Crisco into the bowl of your stand mixer. Beat until ingredients are well-combined, about 4 minutes. 
    2. Stop mixer and add your vanilla extract and powdered sugar, one cup at a time. Start setting on low to gradually incorporate sugar and prevent it from flying everywhere. Then increase speed to fully combine ingredients.
    3. Fit a piping bag with a large, round open piping tip. Spread the larger opening over the rim of a glass, and use a spatula to fill bag halfway with cream cheese frosting (it’s easier to maneuver and creates fewer hand cramps when the bag isn’t filled to the top!) from your mixing bowl. 

    Carrot Cake Assembly Instructions

    1. Pipe or spread a dollop of cream cheese frosting onto a cake circle to act as glue to hold the layer in place. Set first cake layer on top of that.
    2. Pipe roughly 20% of your frosting on top of the bottom layer and spread evenly with a cake spatula or large metal spoon. Place second cake layer on top of the first, repeating the same steps, and then add your third layer. Then, starting from the base of the cake and moving to the top, pipe a thick layer of frosting all around your cake's sides and top.
    3. Then place a cake scraper against the side of the cake and gently pull the cake around to smooth out bubbles in the frosting.
    4. Fill in any gaps in the frosting with remaining cream cheese frosting.
    5. If desired, gently press crushed nuts around the base of your cake and on top for extra crunch and flavor.

    Notes

    • These cake strips will help your cake layers bake and rise more evenly in the oven.
    • The nutritional numbers are approximate and can vary depending on specific ingredient brands used.
    • This cake would provide approximately 16 slices based on typical serving sizes for an 8-inch, three-layer cake.

    Nutrition

    • Serving Size: 1 slice
    • Calories: ~521 kcal
    • Sugar: ~69 g
    • Sodium: ~345 mg
    • Fat: ~25 g
    • Saturated Fat: ~8 g
    • Unsaturated Fat: ~15 g
    • Trans Fat: 0 g
    • Carbohydrates: ~82 g
    • Fiber: ~1.5 g
    • Protein: ~4 g
    • Cholesterol: ~55 mg

    Did you make this recipe?

    Share a photo and tag @susanbringsdessert — would love to see your creations!

    More Cake Recipes

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    • A small white cake filled and covered with rainbow sprinkles.
      4-Inch Mini Birthday Cake

    About Susan Gravatt

    Susan is a recipe developer and food photographer. She specializes in sharing original dessert recipes and unique buttercream cake designs and tutorials. Her goal is to help readers feel kitchen-confident when they're baking desserts and decorating cakes at home.

    Reader Interactions

    Comments

    1. Sam Smithy

      April 06, 2023 at 12:23 pm

      I made this carrot cake for my in-laws. They always say carrot cake is a healthier dessert so they ate the whole cake! I like the subtle sweetness of the pineapple and the crunchy texture of the walnuts. I wonder if you can use different nuts? Thanks for the recipe 🙂

      Reply
      • Susan

        May 24, 2023 at 9:51 am

        Glad they liked the cake!

        And you can definitely use different nuts! I would stick to ones that have a somewhat mild flavor so that they don't take away from the overall taste of the carrot cake. Almonds, pecans, and walnuts could all work here.

        Reply

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    I'm a self-taught baker who loves creating straightforward, easy-to-follow dessert recipes for the home baker. My goal is to give you the photos, tips, and tricks you need in each post so you can make jaw-dropping desserts in your own kitchen.

    My favorite part about this site is sharing all these ideas with you, especially when it comes to fun and unique ways to decorate cakes, cupcakes, and cookies with buttercream!

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