Skip to Content

Old Fashioned Carrot Cake Recipe with Pineapple

This post may contain affiliate links. Please see my full Disclosure Policy for details.

If you’re looking for the best homemade carrot cake recipe, you’ve gotta try this Old Fashioned Carrot Cake recipe with Pineapple! It’s moist, just the right amount of sweet!

A warm blend of spices, subtle pineapple chunks and of course, tender carrots make the most flavorful carrot cake, topped with a creamy frosting that will have you licking the bowl.

Old Fashioned Carrot Cake Recipe with Pineapple

Let’s just get this out of the way.

My favorite cake is old-fashioned carrot cake. I’ll take this sheet cake any day of the week over birthday cake or even double chocolate cake. Gasp!!

There’s something about the spice of the cinnamon, the earthy sweetness of the carrots and the lightness of the pineapple in this recipe that evoke all the right feels, you know???

And I’ve gotta give my Mom props for sharing this recipe with me. When my Dad heard I was making it, he knew what was coming down the pipeline and he promptly put in an order for a piece.

I was happy to deliver! 🙂

I made this carrot cake in a 9×13 pan for a few reasons. First, it’s easy to frost and to serve. And second, it’s easier to transport for special occasions.

You know, like Thursdays.

But you can certainly make this in to a fancy layer cake if you’d like.

Ingredients

  • eggs
  • white sugar
  • vegetable oil
  • all-purpose flour
  • salt
  • baking soda
  • cinnamon
  • carrot – you can use shredded or grated carrots, your choice
  • crushed pineapple – you’ll need to use the canned variety, not fresh pineapple
  • chopped walnuts

For the homemade cream cheese frosting recipe:

  • cream cheese, at room temperature
  • butter
  • powdered sugar
  • vanilla extract

How to make Pineapple Carrot Cake:

First, preheat the oven and grease your pan. Pretty basic stuff, right?

Then, in either your stand mixer or your handheld mixer, combine eggs, sugar & oil.

In a separate bowl, combine your dry ingredients.

Tip: This is a good time to set out your cream cheese and butter to soften, because it takes a while.

Add dry ingredients to your egg mixture and mix well to incorporate. Then, a cup or two at a time, add your pineapple, nuts and carrots. Mix it up and then pour the cake batter into your prepared pan.

That’s it! Feel free to sniff the pan before you put it in the oven. There’s something about the spices that smells SOOOO GOOD!

When it’s done cooking, let it cool completely before you try to frost it. Melted frosting is not a good look.

How to make Cream Cheese Frosting:

I’ll warn you, this takes a pound of powdered sugar. Yep, you heard me right, a pound. But in the defense of powdered sugar, it does dissolve into practically nothing. Once you taste it, your worries will go right out the window!

Mix the cream cheese and butter until combined, then gradually add the powdered sugar and vanilla.

Tip: Don’t dump in all at once unless you’re a fan of major kitchen cleanup.

Beat the ingredients until it’s smooth and easy to spread.

Be sure to take a teaspoon of two as a sample, just for quality control. You never can be too careful….

homemade cream cheese frosting

Recipe variations & tips for you:


  • Add additional chopped walnuts to the top of the frosted cake, if desired.
  • Add about 1/2 cup raisins to batter if you’d like.
  • Substitute pecans for the walnuts
  • Make the cake recipe into carrot cake cupcakes.
  • When you cut the cake, drag the knife all the way through. This will keep crumbs from popping up and adhering to your frosting.

This pineapple carrot cake makes 15 generous sized servings.

Old Fashioned Carrot Cake Recipe with Pineapple

As seen on The Country Cook

If you like this recipe, you’ll also love my Mom’s Apple Slab Pie, Mandarin Orange Cake and Scotcheroo Bars!

What’s your favorite all time dessert? Tell me in the comments!

Yield: 15 servings

Old Fashioned Carrot Cake with Pineapple

pineapple carrot cake with cream cheese frosting. Yum!

If you want the best carrot cake recipe, you've gotta try this Pineapple Carrot Cake! It's moist, just the right amount of sweet and perfect for spring!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Pineapple Carrot Cake:

  • 3 large eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups shredded carrot , about 2 large
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts

Cream Cheese Frosting:

  • 8 ounce package cream cheese, softened
  • 1/2 cup butter, softened, (1 stick)
  • 1 pound confectioners' sugar
  • 2 teaspoon vanilla extract

Instructions

Pineapple Carrot Cake

  1. Preheat oven to 350 degrees. Grease a 9 x 13 pan.
  2. In a large bowl, combine the eggs, sugar and oil using a stand mixer or electric mixer
  3. Combine dry ingredients in a separate bowl.
  4. Add dry ingredient to wet ingredients and mix well on medium speed.
  5. Gradually add carrots, pineapple and nuts and mix well on low speed. Pour batter into prepared baking pan.
  6. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting:

  1. In a large mixer, mix softened cream cheese and butter until smooth. Add vanilla and powdered sugar, gradually. Beat until smooth and creamy and a good spreading consistency. 
  2. Frost cake and enjoy!

Notes

Variations & Tips: Add additional chopped walnuts to the top of the frosted cake, if desired.

  • Add about 1/2 cup raisins to batter if you'd like.
  • Substitute pecans for the walnuts
  • Make the cake recipe into carrot cake cupcakes.
  • When you cut the cake, drag the knife all the way through. This will keep crumbs from popping up and adhering to your frosting.
  • This old fashioned carrot cake recipe makes a single layer sheet pan style cake

    Nutrition Information:

    Yield:

    15

    Serving Size:

    1 grams

    Amount Per Serving: Calories: 591Unsaturated Fat: 0g

    DID YOU MAKE THIS RECIPE?

    Tag me on Instagram at @ThisFarmGirlCooks or leave me a comment & rating below.

    Old Fashioned Carrot Cake Recipe with Pineapple

    Recipe added to Meal Plan Monday

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Sandhya Nadkarni

    Friday 12th of April 2019

    The cake looks so moist and yummy. I am in awe of your frosting skills as well. So beautifully done!

    Deanne

    Wednesday 17th of April 2019

    Thanks so much!!

    Val - Corn, Beans, Pigs & Kids

    Friday 12th of April 2019

    This sounds delicious! I think I'm going to have to make it for Easter!

    Deanne

    Wednesday 17th of April 2019

    That sounds perfect, Val!!

    Matt Ivan

    Friday 12th of April 2019

    Looks amazing! Perfect time of year for a carrot cake.

    Deanne

    Wednesday 17th of April 2019

    Thanks and Absolutely!!

    Pam Greer

    Friday 12th of April 2019

    Incredibly moist and so delicious! I love your tip about not dumping all the powdered sugar in at one time. That's a mistake you only make once!

    Emily

    Friday 12th of April 2019

    Oh yum. This reminds me of the carrot cake that my grandmother used to make. Her's didn't have pineapple though, so I'm excited to try this one.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe