Classic Old Fashioned Carrot Cake With Pineapple

Old fashioned carrot cake recipe with pineapple is a moist, rich, and flavorful dessert made using shredded carrots, crushed pineapple, and warm spices.

I have long experience baking this traditional Old fashioned carrot cake with pineapple, and I made it again because the taste brings back sweet, nostalgic memories.

The crushed pineapple keeps the cake incredibly soft and adds natural sweetness. This Old fashioned carrot cake with pineapple stands out for its dense texture, balanced flavor, and classic cream cheese frosting.

Now I’ll walk through step-by-step how to prepare this old fashioned carrot cake recipe with pineapple so you can enjoy a timeless homemade dessert.

Old Fashioned Carrot Cake With Pineapple

Old fashioned carrot cake with pineapple is a classic, moist, and flavorful dessert that’s been passed down through generations.

This traditional Old fashioned carrot cake with pineapple combines freshly grated carrots, crushed pineapple, sweetened coconut, and warm spices like cinnamon and allspice to create a rich and tender cake.

The pineapple adds natural sweetness and moisture, making each bite soft and satisfying. Chopped walnuts bring a subtle crunch, while a generous layer of cream cheese frosting adds a creamy, tangy finish.

Often topped with chopped pecans, this Old fashioned carrot cake with pineapple is baked in layers or a sheet pan and is loved for its rustic, homemade charm.

How To Prepare Old Fashioned Carrot Cake With Pineapple?

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: About 1 hour 10 minutes

Course: Dessert

Cuisine: American

Yield: 16 people

Kitchen Utensils You’ll Need

• 2 mixing bowls (large and medium)
• Box grater or food processor
• Measuring cups and spoons
• Electric mixer (or hand whisk)
• Rubber spatula
• 9×13 inch baking pan (or two 9-inch round pans)
• Cooling rack
• Offset spatula or knife (for frosting)

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup crushed pineapple, well-drained (can use ¾ cup if preferred less moist)
• 2 cups shredded carrots (use a box grater or food processor)
• 1 cup sweetened flaked or shredded coconut
• 1½ cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ⅛ teaspoon allspice
• 3 large eggs
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened to room temperature
• 1 cup unsalted butter, softened
• 3½ cups powdered sugar
• 1 tablespoon vanilla extract
• Small pinch of salt
• 2 cups pecans, chopped (for topping or sides)

Instructions

Step 1: Prep the Oven and Pans

Set your oven to 350°F (175°C) so it’s ready when you are. Lightly grease and flour a 9×13-inch pan, or line it with parchment paper for easier cleanup. If you’d like a layered cake, two 9-inch round pans will work perfectly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice. This helps evenly distribute the spices and gives your cake that cozy, spiced flavor.

Step 3: Blend the Wet Ingredients

In another bowl, beat the sugar, eggs, and oil until the mixture is smooth and creamy. Stir in the vanilla for a touch of warmth and sweetness.

Step 4: Add the Good Stuff

Fold in the shredded carrots, crushed pineapple, and coconut. These add moisture, texture, and natural sweetness. Don’t overmix—just enough to blend everything together.

Step 5: Bring It All Together

Slowly add the dry ingredients into the wet mixture. Gently stir with a spatula or wooden spoon until combined. Finally, fold in the chopped walnuts for a little crunch.

Step 6: Bake the Cake

Pour the batter into your prepared pan(s), smoothing the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest for about 10 minutes before turning it out onto a wire rack to cool completely.

Step 7: Whip Up the Frosting

Beat the softened cream cheese and butter until silky smooth. Gradually add powdered sugar, one cup at a time, whipping until fluffy. Mix in vanilla and a pinch of salt to balance the sweetness.

Step 8: Frost and Finish

Once the cake is fully cooled, spread the frosting generously over the top (and sides, if layered). Garnish with chopped pecans on the edges or sprinkle them on top for extra crunch. Slice, serve, and enjoy every bite!

Note: For a moister texture, don’t skip draining the pineapple but don’t over-drain it either. The natural juice adds flavor. If you’d like a layer cake, double the frosting to have enough for filling and decoration. Cake tastes even better the next day!

Nutrition Facts Of Old Fashioned Carrot Cake Recipe With Pineapple

Nutrition	Amounts
Calories	480
Fat	28g
Saturated Fat	10g
Cholesterol	65mg
Sodium	280mg
Carbohydrates	54g
Sugar	38g
Fiber	2g
Protein	4g

Why You’ll Love This Recipe

This old fashioned carrot cake recipe with pineapple stands out because of its moist texture and rich, well-rounded flavor. The pineapple adds natural sweetness and keeps the cake tender, while the carrots provide a subtle earthiness.

Warm spices like cinnamon and allspice give it a cozy, inviting taste. The addition of shredded coconut and walnuts brings a pleasant chew and crunch.

Topped with creamy, smooth cream cheese frosting, this old fashioned carrot cake recipe with pineapple offers a perfect balance of flavors and textures.

Old fashioned carrot cake with pineapple a reliable, comforting dessert that feels both nostalgic and satisfying every time.

Serving Suggestions

◆ Serve chilled or at room temperature for the best flavor and texture.

◆ Pair with a hot cup of coffee or spiced tea to complement the warm spices in the cake.

◆ Add fresh fruit on the side, such as sliced strawberries or orange segments, to brighten the plate.

◆ For a special occasion, garnish with extra chopped pecans or toasted coconut flakes on top.

◆ Cut into small squares and serve as finger desserts at gatherings or parties.

◆ A dollop of whipped cream alongside adds a light, airy contrast to the rich frosting.

Health Benefits Old Fashioned Carrot Cake Recipe With Pineapple

Old fashioned carrot cake with pineapple offers more than just delicious flavor; it brings some nutritional benefits too.

Carrots provide a good source of vitamin A, which supports healthy vision and the immune system. The crushed pineapple adds natural sweetness along with vitamin C and digestive enzymes that aid digestion.

Adding walnuts and coconut contributes healthy fats and fiber, which help keep you full and support heart health.

While this old fashioned carrot cake recipe with pineapple is still a treat with sugar and fat, including these wholesome ingredients adds some valuable nutrients compared to many other desserts.

Top Baking Tips

1. Measuring ingredients exactly makes a big difference. I always use proper cups and spoons and level off flour to avoid dense or dry cakes.

2. Fresh spices bring the best aroma and flavor. I grind whole cinnamon sticks or buy small batches to keep that warm, lively taste in my cakes.

3.When mixing batter, I stop as soon as the flour disappears. Overmixing can make the cake tough instead of soft and tender.

4. Room temperature eggs and butter blend more evenly. I take them out of the fridge about an hour before baking so the batter comes together smoothly.

5. Before frosting, I chill the cake for a little while. It makes spreading cream cheese frosting easier and helps it stay neat without sliding off.

Additions And Substitutions

Additions

• Raisins or dried cranberries for extra chewiness and natural sweetness.
• Crushed crushed ginger or nutmeg for a deeper spice flavor.
• Orange zest to brighten the taste.
• Swap walnuts for pecans or almonds depending on preference.
• Add a handful of chia seeds or flaxseeds for a nutritional boost.

Substitutions

• Use whole wheat flour or a gluten-free flour blend instead of all-purpose flour.
• Replace vegetable oil with applesauce or melted coconut oil for a healthier fat option.
• Swap granulated sugar with coconut sugar or brown sugar for a richer flavor.
• Use Greek yogurt or sour cream to replace some of the oil for added moisture and tang.

Variations

➢ Pineapple Upside-Down Carrot Cake: Layer caramelized pineapple rings and brown sugar at the bottom of the pan before adding the batter for a sweet, sticky twist.

➢ Spiced Carrot Cake: Boost the warm spices by adding ground ginger, nutmeg, and cloves for a more aromatic flavor.

➢ Vegan Version: Use flax eggs or chia eggs instead of real eggs, replace butter with coconut oil, and use dairy-free cream cheese for the frosting.

➢ Gluten-Free Carrot Cake: Swap all-purpose flour with a gluten-free baking mix for a safe option without sacrificing taste.

➢ Tropical Carrot Cake: Add shredded mango or toasted coconut flakes to enhance the tropical notes alongside the pineapple.

Storage Instructions

To keep your old fashioned carrot cake with pineapple fresh, store it covered in the refrigerator. Wrap the cake tightly with plastic wrap or place it in an airtight container to prevent it from drying out and to protect the cream cheese frosting.

It will stay good for up to 4-5 days this way. If you need to store it longer, you can freeze the unfrosted cake layers by wrapping them well in plastic wrap and then foil; they’ll keep for up to 2 months. Thaw frozen cake layers overnight in the fridge before frosting and serving.

Can I Use Canned Pineapple Instead Of Fresh?

Yes, canned crushed pineapple is a convenient option and works well in this recipe. Make sure to drain it thoroughly to prevent excess moisture from making the cake too wet or soggy. The pineapple adds natural sweetness and moisture, so don’t skip it.

How Should I Store Leftover Carrot Cake?

Store any leftover cake in an airtight container in the refrigerator to keep the frosting fresh and prevent the cake from drying out.

It will stay good for up to five days. Before serving, allow it to sit at room temperature for about 30 minutes for the best texture and flavor.

Is It Possible To Make This Recipe Gluten-Free?

Yes, you can easily make this carrot cake gluten-free by substituting the all-purpose flour with a gluten-free baking blend.

Make sure your blend contains xanthan gum or another binder to keep the cake’s texture light and tender.

What’s The Best Method For Shredding Carrots?

For consistent texture, use a box grater or a food processor with a shredding attachment. Finely shredded carrots blend more evenly in the batter, ensuring the cake stays moist and soft without large carrot chunks.

Can This Carrot Cake Be Frozen For Later?

Definitely! After baking and cooling completely, wrap the cake tightly in plastic wrap and then foil, or place it in an airtight freezer-safe container.

It can be frozen for up to three months. Thaw the cake overnight in the fridge before frosting or serving to maintain its flavor and texture.

Conclusion

Making this old fashioned carrot cake with pineapple is easy and straightforward. With simple steps like mixing the wet and dry ingredients, folding in the carrots and pineapple, and baking until golden, anyone can create this delicious cake.

The creamy frosting adds the perfect finishing touch. I hope this clear and easy process helps you feel confident in baking this classic dessert at home.

Enjoy the rich flavors and moist texture, and I’m sure you’ll love the results as much as I do. Happy baking!

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