A scratch carrot cake with pineapple, then covered with cream cheese frosting. This recipe makes a really moist carrot cake made with brown sugar, spices, pineapple and walnuts. It’s also the perfect homemade cake for Easter or really any time of year.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
I really wanted to make a ‘loaded’ carrot cake. One with lots of carrots, lots of pineapple and some walnuts for crunch. Now of course the walnuts are optional and if you don’t like them, you can omit them.
This cake is a really moist carrot cake and when you top it with cream cheese buttercream it’s so addicting. It’s perfect for spring or Easter, but you really don’t need to wait for those times to eat it…I feel like any time’s a good time for carrot cake.
LET’S TALK ABOUT SOME OF THE INGREDIENTS FOR THE CARROT CAKE:
Cinnamon, nutmeg, allspice: These are the spices you’ll add and they are actually needed because they, along with the carrots, are what creates that classic carrot cake flavor.
Brown sugar: I really like the use of brown sugar in this cake because it adds some depth to the flavor.
Carrots: Ok, obviously we’ve got carrots in a carrot cake. You’ll definitely want to use thinly shredded carrots though. (Make sure to read the FAQ section in this post for tips on that.)
Chopped walnuts: These are completely optional, but if you want some crunch, then go ahead and add them.
Cream cheese buttercream: Ok, this isn’t one of the cake ingredients, but you’ll want to cover the cake in a frosting of some sort and this stuff is really good on carrot cake. You can find that recipe here: Cream cheese buttercream
MIXING METHOD FOR MAKING THE CARROT CAKE:
The mixing method for this cake isn’t complicated at all. There’s no alternately adding ingredients with this one.
You’ll add the dry ingredients to one bowl, the liquid ingredients to another bowl, then just add that into the dry ingredients. At that point you’ll add in the carrots, pineapple and walnuts.
That’s it…super simple.
TIPS & FAQs FOR THE CARROT CAKE WITH PINEAPPLE:
You really don’t want to do that. The spices, in addition to the carrots, are what gives the cake that classic carrot cake flavor.
Either is fine here, but I used light brown sugar. Make sure you pack it into your measuring cup.
You can peel them with a vegetable peeler and then just use a cheese grater to shred them up and make sure to use the thin side of the grater. Don’t use the thickly pre-shredded carrots that you can buy at the store. Those aren’t shredded thinly enough.
You’ll be using 8 oz. of crushed pineapple and you don’t want to drain it. Make sure to add that whole can into your cake batter, juice and all.
Yes, you certainly can.
This cake is moist and it will stick to your pans if you don’t prepare them well.
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SUPPLIES USED FOR THIS CAKE:
Ok let’s get to the recipe!
**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.
Moist Scratch Carrot Cake with Pineapple
Ingredients
- 2 ⅔ cups all purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- 1 cup vegetable oil
- 1 cup packed brown sugar (I used light brown sugar)
- ¾ cup granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 ½ cups thinly grated carrots (about 4 -5 medium carrots)
- 1 8 oz can crushed pineapple (don't drain it)
- 1 ½ cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Grease and flour two 8″ round (2″ inch deep) cake pans and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- In another bowl, mix together the oil, sugars, eggs and extract. Whisk well and add to the dry mixture.
- Mix until just combined.
- Stir in the shredded carrots, pineapple and walnuts.
- Pour into prepared pans and bake at 325 degrees for approximately 45 minutes.
- Set on wire racks to cool for 10-15 minutes, then turn the cakes out onto the racks and let them cool out of the pans completely before adding frosting.
Notes
Nutrition
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- Caramel Carrot Cake with Caramel Cream Cheese Glaze
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- Pineapple Coconut Cake with Pineapple Filling
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Nancy Johnson
Do you think this cake would do well in. 9×13? If so, how long would you bake it.
Kara Jane
Nancy, I think it would be just fine in a 13×9 inch pan. I would watch the baking time though, but bake at the same temperature. I’d start checking for doneness about 10 minutes earlier just to be safe.
allison
can i make this into cupcakes
Kara Jane
I have not tested this recipe out as cupcakes, but I don’t see any reason why it wouldn’t work. I’d bake them at 350 F instead of 325 and start checking them for doneness around maybe 20 minutes although you may have to bake them a little longer than that.