Move over Gramma because this old fashioned carrot cake made with pineapple and oil is not only moist and richly-spiced, but easy to make from scratch! Dive into a homemade classic cake recipe with layers of uber fluffy whipped cream cheese frosting, raisins, and pecans dotted throughout.
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Moist Carrot Cake With Pineapple and Raisins
Making a homemade, old fashioned carrot cake extra moist doesn’t have to be intimidating or complex. This is an easy layer cake can be pulled off in easy steps using simple, classic ingredients like crushed pineapple and oil for moisture, plus pecans and raisins to add the that old fashioned twist.
The steps are effortless. First, whisk together the dry ingredients. In a separate bowl beat together the oil, eggs, sugar, and vanilla. Combine the wet with dry, stir in grated carrots, pineapple, raisins, nuts and you are done!
Once the layers have cooled completely, whip up a fluffy spin on cream cheese frosting. I like to use this on some of my favorite cake recipes because a moist cake shouldn’t be weighed down by a heavy frosting. It works well with everything from this 5-minute blender oat cake, classic spice cakes, to a legendary lemon blueberry sheet cake.
The beauty of this carrot pineapple cake is how adaptable it is for different tastes or preferences. To make it taste just like Mom’s or Grandmas’s add in raisins, pecans, or walnuts. For an updated spin, sometimes I also like to stir in shredded coconut.
The recipe also includes adaptations to make as single layer 9X13-inch sheet cake, cupcakes, or even gluten-free. It’s the ultimate carrot cake perfect for any occasion!
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with the dry and wet separately
First in a large bowl whisk together the dry ingredients. You will be adding the rest of cake batter ingredients to this bowl, so make sure it’s big enough.
In a separate bowl vigorously whisk or beat together the wet ingredients. Add those to the dry and you are almost there!
Add all the carrot cake goodness
Now it’s time to add what gives this carrot cake old school vibes – grated carrots, pineapple, nuts, and raisins. Make sure to use freshly grated carrots, not the pre-shredded kind or your cake will be dry. Also, be sure to use crushed pineapple in JUICE rather than syrup, otherwise the cake will be overly sweet.
Stir everything together and it’s time to bake. Divide between two 9-inch cake pans and bake for 35 minutes. Cool the layers completely before swirling with frosting.
The best part – fluffy cream cheese frosting!
For the frosting, beat together the cream cheese with powdered sugar and vanilla. Now, instead of adding butter, we swap it out with heavy cream. It adds the rich taste, but without the heaviness. Beat it until it’s extremely light and fluffy, about 3 minutes.
See the tips below for how to assemble this cake like a pro!
Assemble Cakes Like a Boss
- When frosting layer cakes tuck strips of waxed paper under the first layer. This prevents frosting getting on your serving platter or cake stand.
- Leave the wax paper strips in place until the toppings have been added for easy clean up.
- Spread a generous layer of the frosting on the first layer. You will have plenty leftover to go over the top and sides of the cake.
- This handy kitchen tool, an offset spatula, is perfect for frosting the top and going around the sides. For a naked carrot cake, apply only a thin layer on the sides. The leftover frosting can be frozen.
Frosting Alternatives and Decorating Tips
Typically carrot cake recipes are frosted with cream cheese frosting. Personally I prefer a lighter, fluffier frosting to counterbalance the moist crumb.
Therefore, instead of using cream cheese buttercream frosting, I replace the butter with heavy cream. This gives the frosting a fluffy texture, similar to whipped cream frosting, but with the tanginess of cream cheese.
If you’re feeling a different route, I recommend this the world’s fluffiest buttercream frosting, a whipped cream frosting, or frosting the top and leaving the edges bare or thinly iced.
Want to make your cake more epically bakery-style, rather than a simple old fashioned version? Sprinkle the top or sides with additional freshly grated carrots, candied carrots, toasted coconut, 5-minute stove top candied pecans, raisins, decorative buttercream carrots, or white chocolate curls.
Can This Be Made With Gluten-Free Flour?
Yes. This cake has been tested with traditional flour and gluten-free flour, both with great results. In fact, it makes a GF carrot cake so good, no one will be able to detect the difference!
To make a gluten-free recipe, replace the all-purpose flour with an equal amount of quality GF flour blend. I use and recommend Cup4Cup gluten-free flour for my baking recipes. The only thing that will change with the recipe is extending the baking time 2-3 minutes.
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So Moist Old Fashioned Carrot Cake Recipe with Pineapple
Ingredients
Old Fashioned Carrot Cake
- 2 ½ cups all-purpose flour, (Also tested with GF flour. I recommend Cup4Cup gluten-free flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 ¼ cup brown sugar
- ⅓ cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups grated carrots, about 4 large
- 20 ounce can crushed pineapple, well drained
- ¾ cup (optional) chopped walnuts or pecans
- ¾ cup (optional) raisins
Whipped Cream Frosting
- 8 ounce cream cheese, cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions
Old Fashioned Carrot Cake
- Preheat the 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 together the flour, baking powder, baking soda, salt, and spices together in a large bowl. Set aside.2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg
- In a medium bowl beat together the oil, brown sugar, sugar, eggs, and vanilla with a hand mixer until well combined, about 1-2 minutes. Pour the wet ingredients into the bowl with the dry ingredients and beat well with a mixer.1 cup vegetable oil, 1 ¼ cup brown sugar, ⅓ cup granulated sugar, 4 large eggs, 2 teaspoons vanilla extract
- Stir in the shredded carrots, drained pineapple, and (optional) chopped nuts or raisins until well combined.2 cups grated carrots, 20 ounce can crushed pineapple, ¾ cup (optional) chopped walnuts or pecans, ¾ cup (optional) raisins
- Divide the cake batter into the prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. If you are using gluten free flour, bake 2-3 minutes longer. Cool cake in pans for 10 minutes and then invert on wire rack to cool completely before frosting.
Whipped Cream Frosting
- If using a stand mixer, use a paddle attachment to beat together the cream cheese with powdered sugar and vanilla.8 ounce cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract
- Switch to the whisk attachment and slowly add the heavy cream while beating on low speed. Once the cream is combined, increase the speed to medium-high and beat until light and fluffy, about 3-4 minutes.2 cups heavy cream
Assembly
- Place one cake layer on cake stand or serving platter. Tuck strips of waxed paper under cake to prevent frosting from getting on the platter.
- Spread a generous amount of frosting evenly on the first layer, using an offset spatula to push slightly over the edges. Place the second cake layer on top and spread the frosting all over top and sides. Decorate with additional nuts, grated carrots, or coconut. Refrigerate leftovers.
Notes
Extra Tips
- Be sure to use crushed pineapple in JUICE rather than syrup, otherwise the cake will be overly sweet.
- Thoroughly drain the crushed pineapple before adding to the cake batter. The easiest way to do this is by using a mesh strainer, draining before the cake is started. If it doesn’t have enough time to drain the juice away, press down with a spoon or use hands to squeeze out extra juice.
- To make a 9X13 single layer cake, pour the batter into a greased pan and bake for 45-55 minutes, or until toothpick inserted in center comes out clean.
- To make cupcakes, bake for 16-20 minutes, or until toothpick inserted in center comes out clean. It will make approximately two dozen cupcakes.
Original Pineapple Cream Cheese Frosting
Originally this cake was made with a pineapple cream cheese frosting, but was updated 3/2022 to include the whipped cream cheese frosting listed above. The original recipe is included below. Ingredients: 3 cups heavy cream, 3 tablespoons instant vanilla pudding mix, 1 teaspoon vanilla extract, ½ cup powdered sugar, 20 ounce can crushed pineapple, well drained Directions: In a large bowl add the 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 the well-drained crushed pineapple (I squeezed excess juice out with my hands). Refrigerate until ready to assemble. Recipe adapted from Sally’s Baking AddictionThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This cake sounds incredible, and I’m seriously thinking about making it, but all I have on hand in terms of spices is Pumpkin Pie spice, which has all the listed spices with the addition of allspice. Could I use that, or would it mess up the flavor?
Hi Leo,
No, I think that’s a perfectly great solution! I would add 2 tsp of the pumpkin pie spice. No need to spend extra money if you don’t have to!
Best,
Melissa
Awesome, thanks! I’ll give it a try then! Also, one more question, if you don’t mind. Can I make this the day before, and keep the cake wrapped/stored at room temp and the frosting in the fridge, then assemble the day of? I ask because you said somewhere that the cake needs to be refrigerated, but I assume that’s just because of the frosting? Sorry if that’s a dumb question. I’m just getting into baking, so I don’t know a lot. Oh, I’m also making it gluten free for family. Don’t know if that makes a difference in terms of storing, either. Thanks again!
Hi Leo,
If making the day before I would just assemble everything, frost, and refrigerate. Then when you are ready to serve, set it out at room temp for 1-2 hours before serving. The frosting insulates the cake in the fridge so you don’t have to worry about it drying out. And there is never a dumb question. I’m happy to answer them all!
Best,
Melissa
Would this, as a GF cake, be strong enough to use in a swiss roll recipe? I know GF cakes don’t have quite the same strength as regular gluten, so I’m just wondering if you have an idea of how it might hold up (or not! haha) Thanks in advance. Love your recipes!
Hi Em,
I’m super intrigued by this idea! However, usually cakes that are rolled are sponge cakes, lighter in texture. I don’t think it would be impossible, but you would probably have to half the recipe and then spread in a 10X15 jelly roll pan. If you decided to give it a go, please let me know!
Best,
Melissa
The carrot cake is awesome. The frosting not so much. Adding the heavy cream to the cream cheese just makes it runny. I forgot that it happened the other time I made it. I had to throw it out and start over. Whip the cream separately and fold together. Same thing happened this time.
I’m in charge of making the cakes at the office for everyone’s birthdays. I can tell you it was a hit. I now have numerous people requesting the same cake for their birthdays.
I love this, makes my day! Thanks, Natalia.
Best,
Melissa
Wonderful taste. Wow the smells as it’s baking are amazing .
Love hearing this, Renie! Thanks for taking the time to let me know!
Best,
Melissa
I’ve made this for Thanksgiving. I added more powdered sugar to the frosting probably 1/2C. We felt like it needed it to satisfy our crowd. I also used 3 8″ pans instead of the 2 9″. Came out beautifully and I had enough for the 3 layers. I also chopped more pecans and covered the sides with them. I’ll let you know how the family likes it when we get home.
Sounds like a wonderful dessert, Teresa! Thank you for taking the time to let me know!
Best,
Melissa
This was a good recipe. I made a few changes. I put in 4 cups of carrots and no oil. The oil is only for moisture. So why not just use carrots. I upped the spices to 1 teaspoon each except 2 teaspoons of cinnamon, Only used 1 cup of brown sugar no white sugar. Used 2 flax seed eggs and 2 eggs. I made the frosting with 4 tablespoons of butter instead of the cream. Very delicious.
Thanks for sharing, Janice! I’m glad to hear it worked out without the oil!
Best,
Melissa
Thanks, Carrie! I hope you enjoy it!
Best,
Melissa
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?
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!
Absolutely delicious! This is now our family’s favourite cake.
Wow, that’s quite a statement! (And makes me endlessly happy)
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?
Yes, that was forgotten! Thank you so much for pointing that out. Recipe is fixed now.
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!
Cream cheese frosting has always been my absolute favourite of all frostings but this twist is ridiculously delicious!
I appreciate the cream cheese frosting and use it time to time. I mean, what’s not to love about any frosting??