How Do I Make Homemade Carrot Cake
Carrot Cake is wonderfully delicious and pretty straightforward but Ive included some tips and tricks to make your life easier and to ensure you end up with the Best Carrot Cake of your life.
Prevent Sticking: To prevent any sticking issues, be sure to generously grease and flour your pans. By using parchment paper in the bottom of our pans we eliminate much of that issue. I personally am a big fan of cooking spray WITH flour and use this instead of buttering and flouring my pans and Ive never had a problem with cakes sticking.
Drain Pineapple: Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. This ensures that you and I both have roughly the same moisture content in our cakes because otherwise pineapple moisture can vary from can to can.
Mix dry ingredients separately. In a large bowl, mix all of the Dry Ingredients together which consist of flour, granulated sugar, brown sugar, pecans, baking soda, baking powder and our spices. If youve ever wondered why we mix the Dry Ingredients separately from the wet ingredients, its to ensure the baking soda/powder/salt get evenly distributed throughout the flour.
Season your Carrot Cake: One of the elements that sets this Carrot Cake apart is the glorious spices. Its seasoned with ground cinnamon, allspice and a hint of nutmeg which add to the overall flavor without being overpowering.
Super Moist Carrot Cake With Pineapple
This Super Moist Carrot Cake is packed full of flavor and moisture from freshly grated carrots and pineapple, and the addition of crunchy pecans, coconut, and cinnamon, completes the deliciousness of this cake!
Can you believe Easter is just a few weeks away? I love Easter and all those scrumptious Easter desserts. I always have my entire family over and I make plenty of desserts. This Super Moist Carrot Cake with Pineapple is one of my favorites. I actually posted it a few years ago, but its so delicious that I felt it deserved a repost with some updated pictures.
This cake is dense, yet super moist and loaded with flavor. The addition of coconut and pineapple put a modern-day twist on classic Carrot Cake.
Prepping this cake does take a few minutes but it is well worth it
TIPS
CREAM CHEESE FROSTING
Cream cheese frosting and carrot cake are a perfect pairing! The frosting is made of cream cheese, pure butter, vanilla, and powdered sugar and its delectable by itself but even better when used on carrot cake.
CREAM CHEESE TIPS
Theres plenty of frosting for this 3 layer cake. You can choose to frost the entire cake or do a naked cake look such as I did here.
Make this Super Moist Carrot Cake for Easter and it will certainly disappear!
Want Carrot Cake Cupcakes? Click here.
How To Store Carrot Cake
For longer storage and fresher cream cheese frosting, keep your frosted carrot cake covered in the fridge for up to 5 days. This cake will also keep well on the counter at room temperature, albeit for a shorter time, about 2-3 days. Store the cake using a cake carrier or airtight container to keep everything protected!
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This Is The Best Carrot Cake Ever
Theres carrot cake, and then theres Carrot Cake.
This is the ultimate, hands-down, over and above Best Carrot Cake Ever. Let me count the ways: fluffy, tender cake loaded with carrot and pineapple, sweetened with raisins and shredded coconut, with added walnuts for the perfect crunch. Its moist and delicious and to top it all off is a melt-in-your-mouth cream cheese frosting thats absolutely to die for.
You can make this as a multi-layer cake, but this recipe calls for a good old-fashioned single-layer carrot cake thats simple to make and just as fabulous. The combination of flavor, moisture and texture is truly a game-changer! Be warned: carrot cake will never be the same again.
Tips For The Best Carrot Cake
- Toasting the pecans adds even more amazing flavor to this recipe.
- DO NOT use pre-shredded carrots. Buy standard carrots, peel and grate by hand for the best results. You want the fresh flavor in this cake its what makes it so outstanding!
- I used three 8-inch cake pans in the video. I really like the size of the cake with three layers. These are the pans I used theyre amazing!
- These cakes are SUPER moist amazingly so. Make sure to adequately grease your pans before adding the cake batter. My little brother likes to grease his pans, and line them with a piece of parchment before baking. Im far too lazy for that. Using the pans above, and some baking spray that has the flour added in , I have never, ever had any sticking issues.
- Ive had several requests from people wanting to know where I got my cake serving set from, of course!
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Why I Love This Recipe
I have had this recipe for over 40 years, so I think it can legitimately be labeled old-fashioned. I have never grown tired of it and have never seen the need to change it. Many thanks to my college roommate, Connie, for sharing it with me.
I like to declare when Im having carrot cake that it counts as a vegetable and yes I understand thats a stretch but at least this cake does contain some vegetable and fruit, thanks to the carrots and pineapple.
But what It really comes down to is taste. And this cake delivers. A hint of a spice cake flavor, from the cinnamon. The natural sweetness of carrots and pineapple. A dense and chewy cake that satisfies with every bite.
Oh, and did I mention frosting? Because of course there must be frosting! Cream cheese, to be exact. Sweet and creamy, its the perfect complement to this delicious cake.
Assembling Tips And Tricks
- When frosting layer cakes I always tuck strips of waxed paper under the first layer. This prevents frosting getting on your serving platter or cake stand.
- Spread a generous layer of the whipped cream cheese frosting on the first layer. You will have plenty leftover to go over the top and sides of the cake.
- Use my favorite kitchen tool, an offset spatula, for frosting the top and going around the sides. For a naked carrot cake, apply only a thin layer on the sides.
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What Goes With Carrot Pineapple Cake
This recipe is beautiful as is, but if you want to get a little more creative with your decorations, candied pecans, caramel sauce, and homemade whipped cream can really dress it up. They all taste great with this cake too.
Depending on the weather and time of day, you might also want to serve this dessert with a delicious hot or cold beverage. I love to have a slice with ginger tea or a chai tea latte, but even passion fruit juice pairs well with carrot pineapple cake.
Layered Or 9×13 Carrot Cake
This recipe is perfect for making an easy 9×13″ carrot cake or a layered carrot cake.
If you’re looking for a more classy-looking cake then make it in layers. But if you want to go the easiest route, bake it in a greased 9×13″ pan.
The batter fits into two 9″ round pans. However, if you prefer thinner layers you can divide the batter between three 9″ pans. Although you need to remember that a thinner cake will not require as long baking time. So you will need to adjust the baking time accordingly.
If you are making a layered cake, you will want to spray and parchment-line the bottom of the pans for easier removal.
A pie server is perfect for serving layered cake.
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Serving And Storage Instructions
As Ive already mentioned, be sure to cool the cake completely before you frost it otherwise, youll be dealing with a melty frosting mess. That said, as soon as your cake is frosted, its ready to be sliced and served.
Store leftover carrot cake in the fridge for 3-5 days in an airtight container. It tastes just as delicious served cool as it does at room temperature. If you prefer room temperature, though, you can keep this cake on your countertop. Just know that it wont stay good for very long left out only 1-2 days max.
What Are The Ingredients For A Carrot Cake
Oil: Oil as opposed to butter adds so much moisture to the cake. Carrot cake made with oil stays moist for days. I like to use canola oil here.
Shredded Carrots: I like to shred my own carrots. I do not recommend using pre shredded ones here, since they are a little dry.
Crushed Pineapple: No need to drain that pineapple before adding to your batter. All that extra liquid will add so much moisture to the cake.
Nuts: Both walnuts and pecans work well here. You can skip them if you don’t like nuts in cake. Sub them with raisins if you desire or just totally leave them out!
Spices: A blend of cinnamon, nutmeg, cloves and ginger.
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Freezing And Storing Carrot Cake
Because of the whipped cream cheese frosting, I recommend storing the cake or leftovers in the refrigerator up to two days. I believe all cakes taste better at room temperature, so remove from the fridge to take the chill off before serving, at least 2 hours.
Scratch Carrot Cake With Pineapple
Published: · Updated: Jan 20, 2022 by Kara · This post may contain affiliate links · This blog generates income via ads
A scratch carrot cake with pineapple thats covered with cream cheese frosting. This recipe makes a very moist homemade carrot layer cake using brown sugar, spices, pineapple and walnuts. Its also the perfect cake for Easter.
I love the idea of the loaded carrot cake. One with lots of carrots, lots of pineapple and walnuts for crunch.
This cake is a really moist carrot cake and when you top it with cream cheese buttercream its so addicting. Its perfect for spring or Easter, but you really dont need to wait for those times to eat itI feel like any times a good time for carrot cake.
Hey there! Before you scroll, theres lots of important stuff in the post!including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
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Pineapple Carrot Cake Ingredients
The cake is slightly adapted from my moist carrot cake. I changed the spices, reduced the amount of carrot, and added crushed pineapple.
The frosting is my favorite cream cheese recipe with the addition of orange zest. I garnished the top and sides with a few coarsely chopped walnuts. Here is an overview of the ingredients:
- Flour: I like to use all-purpose flour for carrot cake. The fine crumb from cake flour doesnt hold up well with the amount of shredded carrot.
- Leavening: Baking powder and baking soda are used to help rise while staying soft and fluffy.
- Spices: Cinnamon, salt, ginger, and nutmeg give warm flavor to the cake plus they pair so well with carrot and pineapple.
- Sugar: A combination of light brown sugar and granulated sugar add the right amount of sweetness. And the molasses flavor from the brown sugar adds to the cake.
- Oil: Use a flavorless oil like canola or vegetable oil.
- Eggs: 4 whole eggs are needed for the cake.
- Carrots: Dont use storebought shredded carrots! They are too thick and dry. Shred your own carrots with a box grater.
- Pineapple: Use crushed pineapple from a 20-ounce can and drain it well. I like to press and squeeze the pineapple to get as much moisture out as possible.
Freezing & Storage Instructions
Store leftover carrot cake in the refrigerator covered tightly for up to 4 days.
To freeze, remove the carrot cake from the pan and wrap tightly in plastic wrap. Store in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator. Cream cheese frosting will also freeze well for 2-3 months.
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Old Fashioned Carrot Cake Recipe With Pineapple
This is a crowd-pleasing, super moist carrot cake recipe with pineapple, packed with extra flavor from walnuts, coconut and a classic cream cheese icing.
And no stand mixer needed the whole cake is mixed with a wooden spoon!
I got this recipe a long time ago from a colleague in Montreal. Although shes a dietitian and this cake has a lot of healthy ingredients, its not exactly low calorie. Oh well. Some things are worth it. This cake always gets rave reviews.
Regardless, this old fashioned carrot cake recipe is delicious and you can skip the cream cheese icing if you really want to . For what its worth, I reduced the sugar by 1/2 cup and the oil by 1/4 cup from the original recipe.
I checked many other highly rated carrot and pineapple cake recipes on the internet all very similar. The closest one I found is from allrecipes.
I love that I dont have to drag out any equipment to make this cake. Just mix everything together with a spoon. I did, however, use my food processor to make the icing in 2 minutes love that.
If you love carrot cake a super moist cake youll love this one. The pineapple adds a touch of pineapple flavor and seriously enhances the moistness.
Amish Carrot Cake Recipe With Pineapple And Pecans
- 1 1/2c.vegetable or canola oil
- 2 1/2 c.shredded carrots
- 1c.crushed pineapple, drained
- 2c.all-purpose flour
- 1 1/2tsp.baking soda
- 3/4c.chopped pecans or walnuts
Cream Cheese Frosting:
- 1pkg. softened cream cheese
- 1c.softened butter
- 1tsp.vanilla extract
- 3 – 3 1/2c.powdered sugar
To Make the Cake:
- Preheat oven to 350°.
- Spray two 9″ round cake pans with cooking spray and cut parchment circles to place into the bottoms. Or you can bake this cake in a greased 9×13′” pan.
- In a mixing bowl, with paddle attachment, mix oil and sugar.2 c. sugar , 1 1/2 c. vegetable or canola oil
- Add the eggs and mix until creamy.4 large eggs
- Add the shredded carrots and pineapple. Mix to combine.2 1/2 c. shredded carrots , 1 c. crushed pineapple, drained
- In a separate bowl, mix the flour, baking powder, soda, salt, and cinnamon. Add this to the wet ingredients and mix only to combine.2 c. all-purpose flour, 2 tsp. baking powder, 1 1/2 tsp. baking soda, 1 tsp. salt, 2 tsp. ground cinnamon
- Stir in the nuts.3/4 c. chopped pecans or walnuts
- Bake for 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Cool.
Cream Cheese Frosting:
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How To Make Carrot Cake From Scratch
This carrot cake is quick, easy to make, and utterly delicious. It wasnt until recently that we realized just how much we love carrot cake. It wasnt something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake weve made, but its a cinch to make. If you are looking to make cupcakes, see our easy carrot cake cupcakes recipe! Its inspired by this cake.
More carrot recipes: Try our quick and easy roasted carrots, carrots with garlic butter, or these honey roasted carrots.
Carrot Cake Recipe With Pineapple
Moist Carrot Cake Recipe with Pineapple, Coconut and Pecans. A perfect blend of spices and contrasting textures along with creamy frosting! You can get this cake in oven with just 15 minutes of prep time. No special techniques or no fancy equipments needed.
Try my Healthy Carrot Cake Balls next! Find all my Spring Dessert Recipes here.
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Old Fashioned Carrot Cake
Carrot cake. Its a favorite of mine. And thats saying a lot, coming from a chocoholic!
It helps that you can justify eating this cake due to the inclusion of vegetables in the batter.
But really, its the taste that wins. This old-fashioned recipe for carrot cake has pineapple in the mix for a delicious level of extra sweetness.
It does not have coconut, raisins or nuts. Feel free to add if youd like but I have never done so, therefore cannot provide any guidance regarding these ingredients.
But frosting? Yes, cream cheese frosting is a must! I swear the combination is completely irresistible!
Pineapple Carrot Cake With Cream Cheese Frosting
- 1 1/2teaspoonsvanilla extract
- 1 can crushed pineapple with juice
- 1 package cream cheese, at room temperature
- 1/2cup unsalted butter, at room temperature
- 1 1/2teaspoonsvanilla extract
- 3 1/2cupsconfectioners’ sugar
For decorating:
- 1 1/2cups orange candy melts
- 1 1/2cups green candy melts
Equipment:
- Pastry bags Small round pastry tip
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How Do You Toast Walnuts
Toasting walnuts is simple and you can do it in several different ways. You can just toss them in olive oil and bake them on a baking sheet in the oven for 10 minutes at 350 degrees F. Or you can toss the nuts in a bowl of butter mixed with brown sugar and cinnamon before baking them for extra sweet walnuts.