Scratch Carrot Cake with Pineapple

Close up of carrot layer cake with fork on a plate.

Course: Dessert

Cuisine: American

Keyword: carrot cake

Prep Time: 35

Cook Time: 45

Servings: servings

Calories: 354kcal

Author: Kara @I Scream for Buttercream

A scratch carrot cake with pineapple that's covered with cream cheese frosting. This recipe makes a very moist homemade carrot layer cake using brown sugar, spices, pineapple and walnuts.

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US Customary - Metric

Ingredients

2 ⅔ cups all-purpose flour (Make sure not to pack the flour down into the measuring cup. Spoon flour into the cup, don't scoop the flour.)
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1 cup vegetable oil
1 cup packed brown sugar (I used light brown sugar)
¾ cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 ½ cups thinly grated carrots (about 4 -5 medium carrots)
1 8 oz can crushed pineapple, not drained
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 by hand or with an electric mixer on medium until just combined.
Stir in the shredded carrots, pineapple and walnuts.
Pour into prepared pans and bake at 325 degrees for approximately 45 minutes. A toothpick inserted into the center will come out with a few moist crumbs on it or clean, but no raw batter.
Set the pans 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. (See notes for frosting links)

Notes

For the frosting, try one of these:

Cream Cheese Buttercream or,

Cinnamon Cream Cheese Buttercream

If you cover this cake with cream cheese buttercream, then it will need to be stored in the refrigerator. Make sure to cover it well so that it doesn’t dry out and it can be stored in the refrigerator for up to 5-6 days.

This cake is best served at room temperature, however since it needs to be stored in the refrigerator, set the cake out about 20-30 minutes before serving or warm up a slice in the microwave for about 20 seconds.

Nutritional values are an estimate. Nutritional information is for the cake only and does not include icing or filling.

Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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