For over four decades, this moist carrot cake recipe with pineapple has been a cherished family favorite, and its appeal never wanes! This truly is the best carrot cake recipe you’ll ever bake, renowned for its rich flavor and unbelievably moist texture.
Whether you prefer a grand 2- or 3-layer showstopper or a simpler, crowd-pleasing 9×13 pan, this versatile recipe adapts beautifully. I’ve perfected all variations over the years, and I’m thrilled to share my tried-and-true baking directions and invaluable tips to guarantee a perfect result every single time.
And of course, no discussion of carrot cake is complete without the mention of luscious cream cheese frosting. This essential finishing touch elevates the cake from merely delicious to utterly divine, making every bite an unforgettable experience!
Why This Perfectly Moist Carrot Cake Recipe is a Must-Try
This recipe, which I’ve proudly held for over 40 years, truly earns its title as an “old-fashioned” classic. It’s a testament to timeless baking, remaining a steadfast favorite without any need for alteration. A huge thank you goes to my college roommate, Connie, for first sharing this incredible treasure with me.
I often joke that when enjoying a slice of this homemade carrot cake, it “counts as a vegetable!” While that might be a slight stretch, it’s undeniable that this dessert incorporates wholesome ingredients like fresh carrots and sweet pineapple, adding a delightful touch of fruit and vegetable goodness to your indulgence. Beyond its perceived health benefits, what truly sets this cake apart is its unparalleled taste and texture.
Every bite delivers a satisfying experience. You’ll discover a subtle hint of classic spice cake, thanks to the warm cinnamon that infuses the batter. The natural sweetness of the grated carrots and crushed pineapple creates a harmonious flavor profile that is both comforting and vibrant. The cake itself is wonderfully dense, yet incredibly moist and chewy, ensuring a deeply satisfying treat that will have everyone asking for more.
And let’s not forget the crown jewel: the cream cheese frosting. This sweet, tangy, and incredibly creamy topping is not just an accompaniment; it’s an integral part of what makes this pineapple carrot cake so extraordinary. It perfectly complements the spiced, fruity cake, creating a balance of flavors that is simply irresistible.
Essential Ingredients for Your Carrot Cake
Crafting the perfect carrot cake begins with selecting the right ingredients. Each component plays a crucial role in achieving that sought-after moist texture and rich, spiced flavor. Here’s what you’ll need for this old-fashioned carrot cake with pineapple:
- Shortening: This is key to the cake’s incredibly moist crumb. While some recipes use oil, shortening contributes to a tender texture that makes this cake truly stand out.
- Granulated Sugar: Provides sweetness and helps create a fine crumb.
- Eggs: Act as a binder, adding structure and richness to the batter.
- All-Purpose Flour: The foundation of the cake. Sifting is optional but ensures a lighter texture.
- Cinnamon: The essential spice that gives carrot cake its signature warm, inviting flavor. Don’t skip it!
- Baking Soda: A leavening agent that helps the cake rise and achieve its fluffy yet dense consistency.
- Salt: Balances the sweetness and enhances all the other flavors.
- Crushed Pineapple in Juice: This secret ingredient adds an incredible amount of moisture and a subtle tropical sweetness. Make sure to include the juice for maximum effect.
- Vanilla Extract: Enhances the overall sweetness and aroma of the cake.
- Shredded Carrots: The star of the show! Freshly shredded carrots are paramount for the best flavor and texture. Avoid pre-cut “matchstick” carrots as they tend to be drier and don’t integrate as well into the cake batter.
For exact quantities and detailed instructions, please refer to the full recipe card below.
How to Bake This Irresistible Carrot Cake with Pineapple
1. Preparing Your Pans
The first crucial step for any successful bake is proper pan preparation. As I mentioned, this recipe has been in my collection for 40 years. For 39 of those years, I exclusively baked it in a 9×13-inch pan. More recently, I’ve adapted it to create stunning layer cakes. Both methods yield fantastic results, but require slightly different pan preparation techniques.
- For a 9×13-inch pan: Thoroughly grease the pan, then lightly flour it. This creates a non-stick surface, ensuring your cake releases easily. For a convenient shortcut, consider using baking spray that already contains flour – it’s a brilliant invention that saves time and guarantees even coverage!
- For layer cakes (2 or 3 layers): I recommend cutting a circle of parchment paper to line the bottom of each cake pan. This provides an extra layer of non-stick insurance, ensuring that your delicate cake layers release cleanly without tearing. Additionally, grease and flour the sides of the pans (a baking spray with flour works wonderfully here) to prevent sticking.
2. Mixing the Batter to Perfection
Once your pans are ready, it’s time to bring the delicious batter to life. Follow these steps for a perfectly blended mix:
- In a large mixing bowl, combine the shortening and granulated sugar. Using an electric mixer, cream these ingredients together until they are light, fluffy, and well combined. This process incorporates air, contributing to the cake’s tender texture.
- Next, add the eggs, one at a time, beating well after each addition until fully incorporated into the sugar mixture.
- In a separate, medium-sized bowl, whisk together all the dry ingredients: all-purpose flour, cinnamon, baking soda, and salt. While sifting is an option for an even lighter cake, a thorough whisking will generally suffice to evenly distribute the leavening agents and spices.
- Gradually add the combined dry ingredients to the wet mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to a tough cake. A few streaks of flour are acceptable at this stage.
Once the base batter is combined, it’s time for the stars of the show! Gently fold in the crushed pineapple (including its juice!), freshly shredded carrots, and vanilla extract. Stir just enough until these vibrant additions are evenly incorporated throughout the batter. The consistency should be thick and rich, ready for baking.
3. Baking for Delicious Results
Now, it’s time to transform your delicious batter into a golden-brown, aromatic cake. Carefully pour the prepared batter evenly into your greased and floured pan(s).
Bake at a preheated oven temperature of 350°F (175°C) according to the following guidelines:
- For one 9×13-inch sheet cake: Bake for approximately 45 minutes.
- For three 8-inch cake layers: Bake for about 35-40 minutes.
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, your cake is ready. Avoid overbaking, as this can dry out your otherwise moist carrot cake.
Once baked, allow the cakes to cool completely in their pans on a wire rack before attempting to frost them. Rushing this step can lead to melted frosting and a messy cake. For layer cakes, allowing them to cool thoroughly is even more critical for structural integrity.
4. The Essential Cream Cheese Frosting
Once your beautiful cakes are completely cool, it’s time for the glorious finishing touch: the cream cheese frosting! Apply generously, spreading it evenly over the top and sides of your cake.
When preparing a layer cake, a helpful tip is to bake the layers, let them cool, and then refrigerate them overnight. Chilled cake layers are much firmer and easier to handle, making the frosting process smoother and more precise, especially when building multiple tiers.
Given the inclusion of cream cheese in the frosting, I strongly recommend storing this cake in the refrigerator to maintain its freshness and prevent spoilage. This also helps keep the frosting firm and delicious.
Expert Baking Tips & Frequently Asked Questions (FAQ)
I’ve experimented with various methods over the years, including a box grater, a mandolin, and a food processor. While all of them technically work, the food processor is by far the superior choice for its speed, efficiency, and ease of use. It saves a lot of time and, more importantly, prevents skinned knuckles – a common hazard with manual grating methods!
Whatever you do, please avoid using pre-cut carrot pieces, often labeled as “matchsticks.” I tried them once, and the results were highly disappointing. These pieces are significantly thicker than what a grater produces, and the carrots themselves tend to be drier. They simply do not bake into the cake in the same way, leading to a noticeable difference in both texture and moisture. Freshly shredded carrots are truly non-negotiable for this moist carrot cake recipe.
The original recipe specified a small 9-ounce can of crushed pineapple in juice. Over time, standard can sizes have evolved, and the common small size became 8 ounces. More recently, my local grocery stores primarily stock 15-ounce cans. The good news is that this recipe is forgiving! An 8-ounce amount works perfectly, and if you only have a larger can, simply measure out approximately 8 to 9 ounces from it. The goal is to get enough pineapple to contribute moisture and flavor without making the batter too wet.
Absolutely! You can easily adapt this recipe to a two-layer cake. Your cake layers will naturally be thicker, and you’ll have fewer layers of cream cheese frosting in between, but I assure you it will still be incredibly delicious. While I haven’t specifically tested the exact baking time for two thick layers, I estimate around 40 minutes should be about right. Always use the toothpick test to verify doneness – insert it into the center of the cake, and if it comes out clean, your cake is ready. I plan to test this specific variation soon and will update with precise timings! 😉
Yes, you absolutely can! Many traditional carrot cake recipes include additions like chopped walnuts, pecans, or raisins. If you wish to incorporate them, I recommend adding about ½ to 1 cup of your preferred nuts or raisins (or a combination) at the same time you fold in the pineapple and carrots. Ensure they are evenly distributed throughout the batter. This will add another layer of texture and flavor that some find essential to their old-fashioned carrot cake.
While both can be used, shortening tends to produce a cake that is incredibly moist and has a slightly finer, more tender crumb. Butter contributes a rich, dairy flavor, but can sometimes result in a slightly denser or firmer cake. This particular recipe relies on shortening for its classic, super-moist texture. If you prefer the flavor of butter, you could try an equal swap, but be aware it might slightly alter the final texture of this homemade carrot cake.
Useful Tools for Making This Carrot Cake
Having the right kitchen tools can make the baking process much more enjoyable and efficient. Here are a couple of my favorites that come in handy for this recipe:
Back in the day, preparing carrots for this cake meant a tedious session with a box grater. Today, I rely on my fantastic 14-cup food processor (affiliate link). It shreds carrots in mere seconds, saving me precious time and, thankfully, keeping my knuckles intact!
If your current cake pans are showing their age, these round cake pans (affiliate link) are my new favorite. They provide even baking and release cakes beautifully – a worthwhile upgrade for any passionate baker!
How to Store Your Delicious Pineapple Carrot Cake
To ensure your pineapple carrot cake remains wonderfully moist and flavorful, proper storage is essential. Due to its luscious cream cheese frosting, refrigeration is highly recommended.
- Refrigeration: Store the carrot cake in an airtight container in the refrigerator. This will help maintain its moisture and prevent the frosting from spoiling. When stored correctly, the cake will remain fresh and delicious for about five days. For best taste, allow refrigerated cake slices to come to room temperature for 15-20 minutes before serving.
- Freezing: For longer storage, you can freeze individual slices or the entire cake (unfrosted or frosted, though unfrosted freezes best). Tightly wrap the cake in plastic wrap, then an additional layer of aluminum foil, to prevent freezer burn. It can be frozen for up to a month. Thaw in the refrigerator overnight before serving. If freezing frosted cake, be sure the frosting is firm before wrapping.
More Delightful Recipes with Cream Cheese Frosting
If you’re craving carrot cake RIGHT NOW and simply can’t wait to bake this full recipe, I have a fantastic quick solution for you! Check out this single-serve microwave carrot cake for a delicious, instant fix that hits all the right notes!
Beyond carrot cake, cream cheese frosting is incredibly versatile and pairs beautifully with many other desserts. In the fall, I love to make my Old Fashioned Pumpkin Bars, which offer similar comforting spice flavors. When I’m in the mood for fruity delights, my Jelly Donut Cake or the vibrant Lemon Layer Cake are always a hit – so incredibly yummy!
More Delicious Recipes from Ovenspiration
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- Classic Carrot Cake with Pineapple
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- Sweet Cranberry Sauce Bars
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- Comforting Chicken Broccoli and Rice Casserole
- Classic Potato Salad with Egg Recipe
📖 Recipe: Classic Pineapple Carrot Cake
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Carrot Pineapple Cake
15 minutes
45 minutes
0 minutes
1 hour
Dessert
American
16
351
kcal
Sula
Ingredients
- 1 ½ cup shortening
- 2 cups sugar
- 3 eggs
- 2 cups flour all-purpose
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 8 to 9 ounces crushed pineapple in juice
- 2 teaspoons vanilla extract
- 2 cups shredded carrots about 3 large or 4 medium
Instructions
- Preheat your oven to 350°F (175°C). Prepare your pan(s) by greasing and flouring thoroughly. For layer cakes, additionally line the bottom with parchment paper. See detailed directions above for baking a single 9×13-inch cake or three 8-inch layers.
- In a large mixing bowl, combine the shortening and sugar. Beat with an electric mixer until light and well blended. Add eggs one at a time, beating well after each addition until fully incorporated.1 ½ cup shortening,
2 cups sugar,
3 eggs - In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add this dry mixture to the wet egg mixture and stir with a spoon or spatula until just combined. Do not overmix.2 cups all-purpose flour,
2 teaspoons cinnamon,
2 teaspoons baking soda,
1 teaspoon salt - Gently fold in the crushed pineapple (with its juice), vanilla extract, and shredded carrots until evenly distributed throughout the batter.8 to 9 ounces crushed pineapple in juice,
2 teaspoons vanilla extract,
2 cups shredded carrots - Pour the batter into your prepared pan(s), spreading evenly.
- Bake for approximately 45 minutes if making one 9×13-inch cake. (Ensure pan is greased and floured for this option).
- Bake for 35-40 minutes if making three 8-inch cake layers (pans should be greased with parchment paper circles on the bottom).
- The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool completely in their pan(s) on a wire rack before attempting to frost them. This is crucial for best results.
- Once cooled, generously frost with homemade cream cheese frosting (recipe below).
Nutrition (Estimated per serving)
Carbohydrates: 41g |
Protein: 3g |
Fat: 20g |
Saturated Fat: 5g |
Polyunsaturated Fat: 6g |
Monounsaturated Fat: 8g |
Trans Fat: 3g |
Cholesterol: 31mg |
Sodium: 308mg |
Potassium: 86mg |
Fiber: 1g |
Sugar: 28g |
Vitamin A: 2259IU |
Vitamin C: 2mg |
Calcium: 17mg |
Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.
For the three-layer cake, it’s worth noting that while following this recipe, I typically increase the powdered sugar amount in the frosting to 6 cups. This generally requires adding more milk to achieve the perfect spreadable consistency. This ensures there’s ample frosting to generously fill between each layer and cover the entire cake. In my family, no one ever complains about too much frosting – it’s always a welcome addition! 😀
📖 Recipe: Luscious Cream Cheese Frosting
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Pumpkin Bars with Cream Cheese Frosting (Adaptable for Carrot Cake)
15 minutes
15 minutes
Dessert
American
Enough for 16 servings of carrot cake
347
kcal
Sula
Ingredients
- ½ cup unsalted butter softened (1 stick)
- 8 oz cream cheese softened, full-fat for best results
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk or more, as needed
- 4-5 cups powdered sugar confectioners’ sugar
Instructions
- In a medium mixing bowl, using an electric mixer, beat the softened cream cheese and butter together until the mixture is smooth and creamy. Ensure there are no lumps.½ cup butter,
8 oz cream cheese - Begin adding the powdered sugar, about a cup at a time, beating well after each addition until it is fully incorporated and the frosting starts to thicken. Add the vanilla extract midway through the sugar additions.4-5 cups powdered sugar,
1 teaspoon vanilla extract - As the frosting becomes very thick, gradually add milk, one teaspoon at a time, to achieve a smooth, spreadable consistency. Adjust the amounts of powdered sugar and milk as needed to reach your desired texture for frosting.1-2 teaspoons milk
Notes
Nutrition (Estimated per serving)
Carbohydrates: 49g |
Protein: 1g |
Fat: 17g |
Saturated Fat: 10g |
Cholesterol: 49mg |
Sodium: 155mg |
Potassium: 31mg |
Sugar: 48g |
Vitamin A: 588IU |
Calcium: 25mg |
Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.
This delightful carrot cake now has its very own Web Story – check it out for a quick visual guide!