ByCheryl Avrich Updated on
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This is a crowd-pleasing, super moist carrot cake recipe with pineapple, packed with extra flavor from walnuts, coconut and a classic cream cheese icing.
And no stand mixer needed – the whole cake is mixed with a wooden spoon!
I got this recipe a long time ago from a colleague in Montreal. Although she’s a dietitian and this cake has a lot of healthy ingredients, it’s not exactly low calorie. Oh well. Some things are worth it. This cake always gets rave reviews.
Regardless, this old fashioned carrot cake recipe is delicious and you can skip the cream cheese icing if you really want to (it’s great without it too). For what it’s worth, I reduced the sugar by 1/2 cup and the oil by 1/4 cup from the original recipe.
I checked many other highly rated carrot and pineapple cake recipes on the internet (as usual) – all very similar. The closest one I found is from allrecipes.
I love that I don’t have to drag out any equipment to make this cake. Just mix everything together with a spoon.I did, however, use my food processor to make the icing in 2 minutes – love that.
If you love carrot cake – a super moist cake – you’ll love this one.The pineapple adds a touch of pineapple flavor (not overwhelming at all) and seriously enhances the moistness.
Can I make a layer cake instead of a sheet cake?
Yes, no problem. Instead of using a a flat 13 x 9 inch pan (33 x 23 cm), you can use two 8 x 8 inch round cake pans (20 x 20 cm) and make a double layer cake.Or, cut the 13 x 9 inch cake in half for a square double layer cake.
Tailor To Your Taste
- Shred an apple with the carrots and add it to the batter. Even more healthiness!
- Add a bit more allspice or a pinch of ground cloves for an even more flavorful carrot cake.
- If you prefer a carrot cake recipe without nuts, leave them out.
- Instead of cream cheese icing, serve it plain or with an orange glaze that you can find in our recipe for whole orange cake
Step by Step
Shortcuts
- You can buy pre-shredded carrots, but they tend to be much drier, so if you have the time, use fresh carrots and shred them with a hand grater or in the processor.
- Leave out the cream cheese icing. And dust on some powdered confectioner sugar if you like.
Make Ahead Carrot and Pineapple Cake
- This cake will keep will in the fridge (iced or not iced), covered, for several days.
- You can also freeze it for up to 3 months. Bring to room temperature before serving.
Other delicious cake recipes you might enjoy
- best banana cake with chocolate icing
- moist apple cake recipe with bourbon caramel sauce
- whole orange cake (super moist)
- old fashioned easy strawberry shortcake (20 minutes)
- orange polenta cake (gluten free)
Old Fashioned Carrot Cake Recipe with Pineapple
This is a crowd-pleasing, super moist carrot cake recipe with pineapple, packed with extra flavor from walnuts, coconut and a classic cream cheese icing.And no stand mixer needed – the whole cake is mixed with a wooden spoon!
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 15
Author: Cheryl Avrich
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2 cups shredded carrots (or a bit more) ~3 large carrots shred with processor or grater
- 1 cup flaked or shredded coconut
- 1 cup (or 3/4 cup) crushed pineapple, drained 8-10 ounce can. You can also finely chop canned or fresh pineapple chunks.
- 1 cup chopped walnuts
- 1 cup golden raisins (optional)
Homemade Cream Cheese Frosting
- 1 package cream cheese, 8-ounce (230 g) light is fine
- 1/4 cup salted or unsalted butter 1/2 stick
- 2 cups icing sugar also called confectioner or powdered sugar
US Measures – Metric
Instructions
Preheat oven to 350F/177C and gather all ingredients. Grease (or spray with cooking spray) and flour a 9 x 13 inch (33 x 23 cm) baking pan for a single layer cake. Note 1
MAKE BASIC BATTER: Stir together flour, baking soda, baking powder, salt, cinnamon and allspice in a large mixing bowl. Add sugar, eggs, oil and vanilla to the flour mixture. Combine well with a wooden spoon.
ADD BULK INGREDIENTS TO BATTER: Add to bowl the grated carrots, coconut, walnuts, pineapple and raisins (if using). Combine everything well with wooden spoon.
BAKE: Pour cake batter into prepared pan. Bake for 35-40 minutes or until toothpick/cake tester comes out clean. Cool on wire rack or transfer to freezer uncovered right in the pan for 40 minutes (I do this with banana cake and it comes out super moist – so does carrot cake).
MAKE ICING: While cake is baking or cooling, make cream cheese icing. With processor – add icing ingredients and process on high until smooth, about 1-2 minutes, scraping sides down once or twice. Note 2.
FINISH AND SERVE: Ice cake with creamy frosting and garnish, if desired, with chopped walnuts, shredded carrot or chopped pineapple.
Recipe Notes
- Other pans to use: Instead of using a a flat 13 x 9 inch (33 x 23 cm) pan, you can use two round 8 x 8 inch (20 x 20 cm) pans and make a double layer cake. Or, cut the 13 x 9 inch cake in half for a square double layer cake.
- To make cream cheese icing using an electric mixer: In a separate bowl, cream butter and cream cheese until smooth. Add icing sugar and continue beating for 2 minutes.
- Variations
- Shred an apple with the carrots and add it to the batter. Even more healthiness!
- Add a bit more allspice or a pinch of ground cloves to intensify the flavors if you like those spices.
- If you prefer a carrot cake recipe without nuts, leave them out.
- Instead of cream cheese icing, serve it plain or with an orange glaze that you can find in our recipe for whole orange cake
- Make Ahead: This cake will keep will in the fridge (iced or not iced), covered, for several days. You can also freeze it for up to 3 months. Bring to room temperature before serving.
Nutrition values are estimates and include light cream cheese and no raisins.
Nutrition
Calories: 482kcal | Carbohydrates: 56g | Protein: 6g | Fat: 28g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 451mg | Potassium: 183mg | Fiber: 2g | Sugar: 40g | Vitamin A: 2274IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
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The carrot pineapple cake recipe, originally published Jan 2018, has been up updated with a few minor tweaks to information and images.
