Old Fashioned Carrot Cake with Pineapple

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!

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

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 

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.

Ingredients for Homemade Cream Cheese Frosting

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.

📖 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.

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

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.

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

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.

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.

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.

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.

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.

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.

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.

💡 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.

Recipe FAQ

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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