Old fashioned carrot cake recipe with pineapple is not only moist and richly spiced, but easy to make from scratch! This homemade carrot cake recipe tastes just like Grandma's with thickly layered fluffy whipped cream frosting and optional raisins or pecans dotted throughout.
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.
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.
Stir in the shredded carrots, drained pineapple, and (optional) chopped nuts or raisins until well combined.
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.
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.
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.
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Notes
Expert Tips and Tricks
Be sure to use crushed pineapple in JUICE rather than syrup, otherwise the cake will be overly sweet.
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 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.
Grate carrots manually with a box grater. For quicker and easier grating use a food processor fitted with grating blade.
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.
Healthy Carrot Cake with Applesauce
Decrease the amount of vegetable oil to ½ cup. When mixing together the eggs, oil, sugars, and vanilla, add ½ cup of unsweetened applesauce.
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 drainedDirections: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 Addiction