Old Fashioned Carrot Cake With Pineapple
Old Fashioned Carrot Cake with Pineapple is a moist, flavorful dessert made with grated carrots, crushed pineapple, and warm spices like cinnamon. The pineapple adds sweetness and enhances the cake's texture. Often topped with rich cream cheese frosting, this classic recipe delivers a deliciously nostalgic taste, perfect for celebrations or everyday indulgence. A timeless homemade favorite.
Equipment
- 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!
Notes
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 |
