So Moist Old Fashioned Carrot Cake Recipe with Pineapple

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.

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Author Melissa Erdelac

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 Addiction

Nutrition