Click here for Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 1/4 cup vegetable oil
- 2 cups raw carrots, peeled and grated (4 to 6 medium carrots)
- 1 cup raisins
- 1 (8-ounce) can pineapple, crushed and drained
- 1 cup pecans or walnuts, coarsely chopped
- 1 cup sweetened coconut, shredded or flaked
- 8 ounces cream cheese, room temperature
- 6 tablespoons butter, room temperature
- 1 teaspoon pure vanilla extract*
- 2 1/2 to 3 cups powdered sugar (confectioners' sugar)
Preheat oven to 350 F. Butter three 9-inch round cake pans. Line the bottom of the pans with parchment paper and then butter and flour the cake pans. NOTE: You can also make this into a 2-layer cake.
In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; set aside.
In the bowl of your electric mixer, add eggs and beat on medium-high speed until light yellow or approximately 2 minutes. Slowly add the sugar to the eggs until well mixed and fully incorporated. Add the vanilla extract and beat an additional 1 minute.
Reduce the mixer speed to medium and slowly add the vegetable oil. Once all the oil is added, beat the mixture for another 1 minute.
Reduce the mixer speed to medium-low and blend in the flour mixture, mixing just until incorporated.
Using a rubber spatula, fold in the grated carrots, raisins, drained pineapple, and pecans or walnuts.
Divide the batter equally between the prepared cake pans. Bake approximately 40 to 50 minutes or until a long toothpick or wooden skewer, inserted in the center of the cake, comes out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven and let cool on wire cooling rack for approximately 10 to 15 minutes. Remove cake from pans and place on the wire racks to finish cooling.
While cake is cooling, prepare the Cream Cheese Frosting.
To frost the cake, place one (1) cake layer (flat-side up) on a large cake plate. Using a knife or spatula, spread the top of the cake layer with some of the Cream Cheese Frosting. Place the second cake layer on top (flat-side up) on top of the first layer and spread frosting over the top. Place the third cake layer (rounded side up) on top of the 2nd cake layer and spread the remaining Cream Cheese Frosting on the top and sides of the cake. Using your hands, gently press the flaked coconut on the sides of the cake.
The cake can be covered with plastic wrap and refrigerated up to 4 days. Let it cool in the refrigerator about 1 hour before covering, to ensure ensure the frosting has hardened and will not stick to the plastic wrap.
In a bowl, combine cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until smooth and creamy.
* For additional pineapple flavor, substitute some of the pineapple juice, that was drained off, for the vanilla extract.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Carrots Dessert Recipes Easter Frosting & Icing Recipes Miscellaneous Cakes Pineapple Recipes Spring Recipes
27 Responses to “Carrot and Pineapple Cake Recipe”
I coppied your recipe and planned on making the cake and found -you neglected to list carrots and yet it is a Carrot and Pineapple cake recipe??
Please advice the amt to
email@example.com Thank you in advance!!
You just accidentally overlooked the carrots. They are in the Ingredient List: 2 cups peeled and grated raw carrots (4 to 6 medium carrots). You will love this cake.
It never fails and I make this several times a year but always at Christmas. I throw in some shredded coconut to the mix too ….. it’s alwa yes moist, always delicious and always gone in under 4 days!!!
I have made this three layer cake for nearly 50 years. Its my very favorite cake. I have never used raisins nutmeg or alspice. Same frosting and get raves from my filter and friends when I serve it.
This cake is amazing!!! I use this recipe every time!!!
I like this recipe. This recipe was a hit for my birthday! Carrot pineapple cake is my favorite recipe.
This is the best cake ever. I add coconut to the mix and use walnuts. I also use regular raisins and golden raisins. You can take the leftover pineapple juice and add it to your cream cheese frosting and some to your cake mix. I will repeat this cake is the best ever. I have friends and family that ask me to make it all the time. So I hope all who try it, enjoys it as much as we do.
is it ok to bake it in a 9×12 pan and would I need to change the cooking time?
Whats Cooking America
Yes you can bake in a 9×12 baking pan. I would recommend to reduce the baking time and keep checking cake for doneness to determine if more time is needed.
This is the best carrot cake ever. The only change i made was adding “Grand Marnier ” liquor to the icing. I have been doing it for Easter dessert. I am doing it for my 80th Birthday this week. So you know it the best.
I lost my handed down recipe for Old Fashioned Carrot Cake that was lost during moving and storage…I’ve searched high and low to find a recipe similar and yours fits the bill!! I can’t tell you how happy I am to find this version. I have made this recipe for my family for years and so happy to be able to make it again!! Thank you for posting this!
Looking so yummy! Thanks for sharing this Carrot and Pineapple Cake recipe in a easy way.
Could you tell me how many cups this batter yields, please? I’m making mini filled cakes and trying to determine how many mini cakes it will make. Thank you!!
Whats Cooking America
I’m sorry, I have not measured the batter before.
Nice recipe thanks for sharing
I have made this cake several times and my family and friends just love it.
They are very disappointed when I don’t make it.
11/4cups of veg oil seems a large amount Is this correct ?
Robert, yes 1 1/4 cups of veg oil is correct, it is a very moist cake!
Robert thinks it says 11/2 cups oil 😂
How many guests will the 3 layered, 9” cake feed? Thanks
Whats Cooking America
8 people could have generous slices.
I tried this recipe and a few months back and my family loved it. It was very tasty and will make it again.
This is a perfect example of why the metric system is better than using fractions in the current US method…
is it 11/4 cup or is it the sum of 1 cup and 1/4 cup?
or is it 300mL?
Can we replace all purpose flour to Whole wheat flour?
When do you add the coconut?
Whats Cooking America
Per the instructions, the flaked coconut is pressed to the sides of the cake after baking and frosting is done.
Can you convert this layer cake into cupcakes or muffins. If so, how many would the recipe make and what would be the cooking time, etc.