Look no further for the world’s best carrot cake recipe made from scratch! Carrot Cake with Pineapple has fluffy pineapple whipped cream frosting layered between moist pineapple carrot cake layers, and is simple to make!
Old Fashioned Carrot Cake with Pineapple Recipe from Scratch
Making carrot cake doesn’t have to be intimidating or complex. Carrot Cake with Pineapple is an easy recipe anyone can pull off in three easy steps!
Simply whisk together the dry ingredients. In a separate bowl beat together the oil, eggs, sugar, and vanilla.
Combine the wet with dry ingredients, beat together, and stir in grated carrots and crushed pineapple.
Carrot Cake with Pineapple can be made as a layer cake, a 9X13 sheet cake, or as cupcakes. Make the ultimate carrot cake perfect for any occasion!
Ingredients needed
Carrot Cake with Pineapple recipe can easily be adapted to for different tastes, preferences, and even a gluten free diet!
- flour (all-purpose regular or using this recommended gluten free baking flour)
- baking powder and baking soda
- spices (cinnamon, cloves, ginger, and nutmeg)
- grated carrots
- crushed pineapple
- vegetable oil (applesauce may be substituted)
- sugar (mixture of white and brown sugar)
- eggs
- walnuts or pecans (optional)
- raisins (optional)
How to Make Healthy Carrot Cake with Applesauce
Carrot Cake with Pineapple recipe uses vegetable oil for a moist, decadent crumb. However, applesauce may be substituted for a healthier version that saves on calories.
Decrease the amount of vegetable oil to 1/2 cup. When mixing together the eggs, oil, sugars, and vanilla, add 1/2 cup of unsweetened applesauce.
Frosting Alternatives
Typically carrot cake recipes are traditionally frosted with cream cheese frosting. Personally I prefer a lighter, fluffier frosting to counterbalance the cake’s moist interior.
Therefore, Carrot Cake with Pineapple recipe is covered with a whipped cream frosting flavored with crushed pineapple. Additional alternatives to cream cheese or whipped cream frosting (recipe below) are buttercream or mascarpone frosting.
Can Carrot Cake be Frozen?
Yes, any carrot cake recipe can be frozen in two ways.
- HOW TO FREEZE ENTIRE CARROT CAKE: Place frosted and assembled carrot cake in freezer for 1-2 hours, or until frosting freezes. Remove from freezer and wrap securely with plastic wrap. To thaw, remove plastic wrap and thaw in refrigerator for 24 hours.
- HOW TO FREEZE LEFTOVER CARROT CAKE: Cut uneaten carrot cake into slices. Wrap each slice securely with plastic wrap. Carefully transfer wrapped slices to freezer ziplock bag and freeze. Thaw in refrigerator for several hours.
How to Decorate
Decorating a carrot cake is almost as much fun as eating it. Below are are creative ways to decorate the ultimate old fashioned carrot cake!
- freshly grated carrots
- candied carrots
- toasted coconut
- candied pecans
- raisins
- decorative buttercream carrots
- white chocolate curls
How to Make Carrot Cake with Pineapple
- Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl.
- In a smaller bowl beat together eggs, brown sugar, sugar, oil, and vanilla. Mix into dry ingredients.
- Stir in crushed pineapple, grated carrots, optional nuts and raisins.
assembling the cake
- Place first layer on serving platter or cake stand. Tuck strips of waxed paper under cake to prevent frosting from getting on platter.
- Spread generous amount of pineapple whipped cream frosting on first layer. Place second layer on top.
- Use an offset spatula to spread remaining frosting all over cake. Remove wax paper strips.
Tips for Making Carrot Cake
- Be sure to use crushed pineapple in JUICE rather than syrup
- DO NOT use pre-grated carrots sold in the produce section. These are too dry and will not make a moist cake.
- Thoroughly drain the crushed pineapple, especially before adding to the frosting. The easiest way to do this is by using a mesh strainer. After the canned pineapple has drained for a few minutes, press down with a spoon or hands to squeeze out extra juice.
- Grate carrots manually with a box grater. For quicker and easier grating use a food processor fitted with grating blade.
- 9X13 CAKE: Pour batter into a greased pan and bake for 45-55 minutes, or until toothpick inserted in center comes out clean.
- CUPCAKES: Makes approximately 2 dozen cupcakes. Bake for 16-20 minutes, or until toothpick inserted in center comes out clean. Or check out this delicious carrot cake cupcake recipe!
More Epic Cake Recipes!
- Ding Dong Cake {Better than Hostess!}
- Fresh Apple Cake
- Lemon Coconut Cake
- Fluffy Banana Cake with Banana Filling
- Almond Joy Cake
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Carrot Cake with Pineapple
Ingredients
Cake:
- 2 1/2 cups all-purpose flour, for gluten free I recommend Cup 4 Cup gluten free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 1/4 cup brown sugar
- 1/3 cup sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 3-4 large carrots, grated (about 2 cups)
- 1 cup (20 ounce can) crushed pineapple, well drained
- 1 cup chopped walnuts or pecans, optional
Pineapple Whipped Cream Frosting:
- 3 cups heavy whipping cream
- 3 tablespoons INSTANT vanilla pudding mix
- 1 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 cup (20 ounce can) crushed pineapple, well drained
Instructions
Pineapple Carrot Cake:
- Preheat oven to 350ºF. Spray two 9-inch cake pans with nonstick spray. Line bottom of pans with cut-to-size wax paper or parchment and spray paper. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl. In another bowl beat together oil, brown sugar, sugar, eggs, and vanilla with a hand mixer. Pour the wet ingredients into the bowl with dry ingredients and beat well with mixer. Stir in shredded carrots, drained pineapple, and (optional) chopped nuts until well combined.
- Divide batter into two 9-inch cake pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. If you are using gluten free flour, you may have to bake a few minutes longer. Cool cake in pans for 10 minutes and then invert on wire rack to cool completely.
Pineapple Whipped Cream Frosting:
- In a large bowl (preferably chilled stainless steel bowl) pour heavy cream, vanilla pudding mix, vanilla extract, and powdered sugar. Beat on high until whipped cream holds shape and stiff enough to spread as frosting.
- Fold in well-drained crushed pineapple (I squeezed excess juice out with my hands). Refrigerate until ready to assemble.
Assembly:
- Place one cake layer on cake stand or serving plate. Place strips of waxed paper under cake to prevent frosting from getting on stand. (see pic in post) Spread generous amount of whipped cream frosting evenly on top using an offset spatula. Place second cake layer on top and spread pineapple whipped cream frosting all over top and sides. Decorate with additional nuts, grated carrots, or coconut. Refrigerate any leftovers.
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Recipe Notes
- Be sure to use crushed pineapple in JUICE rather than syrup
- DO NOT use pre-grated carrots sold in the produce section. These are too dry and will not make a moist cake.
- Thoroughly drain the crushed pineapple, especially before adding to the frosting. The easiest way to do this is by using a mesh strainer. After the canned pineapple has drained for a few minutes, press down with a spoon or hands to squeeze out extra juice.
- Grate carrots manually with a box grater. For quicker and easier grating use a food processor fitted with grating blade.
- 9X13 CAKE: Pour batter into a greased pan and bake for 45-55 minutes, or until toothpick inserted in center comes out clean.
- CUPCAKES: Makes approximately 2 dozen cupcakes. Bake for 16-20 minutes, or until toothpick inserted in center comes out clean.
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe*:
Stand Mixer Mesh Strainer Cup 4 Cup Gluten Free Flour
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Angie says
Hi! This looks amazing! Does this cake need to stay refrigerated? If I want to make it on Friday for Easter dinner on Sunday will it still be ok?
Melissa says
Hi Angie, Yes, it needs to be refrigerated (I’ll make sure to add this to the recipe!). Also, I’m sure it would be fine if you made it on Friday for Easter. I would put toothpicks or wooden skewers on the top and drape plastic wrap over it so it doesn’t mess up the frosting. Enjoy!
Melissa says
Absolutely delicious! This is now our family’s favourite cake.
Melissa says
Wow, that’s quite a statement! (And makes me endlessly happy)
Anonymous says
I almost forgot to add the nuts (I used pecans instead of walnuts) and realized that in the cake batter directions there is no mention of adding them. Typo?
Melissa says
Yes, that was forgotten! Thank you so much for pointing that out. Recipe is fixed now.
Megan says
I love cream cheese frosting on my carrot cake but this did make me pause and consider another option…gonna have to try this out. Looks delish!
Melissa says
Cream cheese frosting has always been my absolute favourite of all frostings but this twist is ridiculously delicious!
Melissa says
I appreciate the cream cheese frosting and use it time to time. I mean, what’s not to love about any frosting??