Old Fashioned Carrot Cake with Pineapple

5 from 16 votes

Old Fashioned Carrot Cake with Pineapple

This old fashioned carrot cake recipe with pineapple is soft, moist, and baked in a simple 9×13 pan—perfect for potlucks, Easter, and family gatherings.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert Recipes

Cuisine: American

Keyword: old fashioned carrot cake with pineapple

Servings: servings

Calories: 602kcal

Author: Deanne Frieders

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
½ cup butter softened, (1 stick)
1 pound confectioners' sugar
2 teaspoon vanilla extract

Instructions

Pineapple Carrot Cake

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

Cream Cheese Frosting:

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.
Frost cake and enjoy!

Video

Notes

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

Add about ½ 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