The BEST Carrot Cake

This isn’t your average carrot cake. Oh no, this recipe features a secret ingredient that takes it to the next level: pineapple! The sweet and tangy fruit pairs perfectly with the spices in the cake, resulting in a tasty cake that you’ll love. Plus, it’s easy to make – perfect for the days when you need some baking therapy. So go ahead and give it a try – we promise you won’t be disappointed!

This homemade carrot cake recipe always receives rave reviews. The cake has a moist crumb, it’s chock full of fresh carrots, crushed pineapple, nuts, and the perfect amount of spice.

WHAT YOU’LL LOVE ABOUT THIS CAKE

• This cake has a moist crumb and a lovely balance of cinnamon and spice.
• The pineapple in this recipe adds an extra layer of fruity juiciness.
• Carrot cake is a very forgiving cake so you can customize this cake to your liking. Leave out the nuts, or add in a cup of raisins.
• The cream cheese frosting is to die for!

RECIPE NOTES

• There’s enough frosting in this recipe to ice a layer cake so if you are making this carrot cake as a sheet cake or as cupcakes, half the icing recipe.
• The original recipe for this carrot cake is made with gluten-free flour however, I have made it with all-purpose flour as well. either flour works beautifully in this delicious cake recipe.

WHAT YOU’LL NEED FOR THIS RECIPE

CARROT CAKE INGREDIENTS

• All-purpose flour sifted
• Baking powder
• Baking soda
• Kosher salt
• Ground Cinnamon
• Ground ginger 
• Ground nutmeg
• Granulated sugar. Granulated white sugar.
• Vegetable oil I used liquid coconut oil
• Eggs room temperature
• Carrots. Fresh carrots are essential in making the BEST carrot cake. You can grate the carrots with a box grater or a food processor.
• Can of crushed pineapple
• Walnuts chopped
• Shredded coconut I use unsweetened
• Raisins (optional)- 1 cup of raisins, if desired.

CREAM CHEESE FROSTING INGREDIENTS

• Unsalted butter, softened to room temperature.
• Cream cheese, softened to room temperature.
• Confectioners sugar
• Vanilla extract
• Heavy cream to thin the icing, if needed.

HOW TO MAKE CARROT CAKE

This recipe can be made in a stand mixer fitter with a paddle attachment but, I often mix this up by hand using a whisk and wooden spoon.

Carrot Cake With Pineapple

1. Preheat the oven to 350℉ (175℉)
2. Prepare two 9-inch round cake pans with butter and flour. I like to use a sheet of round parchment paper on the bottom to make sure there is no sticking. Set the cake pans aside.
3. Combine the flour, spices, salt, baking powder, and baking soda, whisk and set aside.
4. Add the sugar and the oil to your mixer bowl, fitted with a whisk attachment. Beat on high for 3 minutes.
5. Reduce the speed of the mixer to low and begin to add the eggs. Add the eggs in one at a time. Beat on high after the addition of each egg to incorporate. After all of the eggs have been added beat the mixture on high until the eggs are light and fluffy, approximately 3 to 5 minutes.
6. Add in the carrots, pineapple, nuts, and shredded coconut to the wet ingredients. This can be done using a spatula or wooden spoon OR you can switch over to your paddle attachment. [note 2]
7. Add in the dry ingredients and mix until they are just combined, do not over mix here.
8. Bake for 35 to 45 minutes. Until a cake’s internal temperature reached 201℉ (94℃) or until a cake tester comes out clean. [note 3]
9. Let the cake cool completely before frosting. Cool for 15 minutes in the cake pans and then turn the cakes out onto a cool rack. Cool for at least two hours and up to overnight. 

CREAM CHEESE FROSTING

1. Cream together the cream cheese and the butter. Make sure that it’s room temperature.
2. Add in powdered sugar ¼ cup at a time and blend until the mixture is smooth and creamy. 
3. Add in vanilla and blend until it is incorporated. 
4. Add in a few tablespoons of heavy cream of milk if you would like the frosting to be thinner.

HOW TO ASSEMBLE THE LAYER CAKE

1. Place the first layer onto a cake stand or serving platter. Make sure to remove the parchment paper.
2. Add a big dollop of the sweet cream cheese frosting and spread it using an offset spatula.
3. Place the second layer on top and add another dollop of icing to the top of the cake. Spread.
4. Add frosting to the sides of the cake. You can use a thicker layer of frosting so that cake layers are completely covered or use a thinner layer that allows the sides to be exposed.
5. Decorate the cake with crushed walnuts. If you are feeling adventurous you can try your hand at piping carrots onto the top of the cake.

RECIPE VARIATIONS

This recipe can be made as a layer cake, a sheet cake, or even as cupcakes. Just be sure to adjust the timing accordingly.

My favorite way to make this cake is as cupcakes. Cupcakes are just the cutest bite of deliciousness.

Baking times for different pans at 350℉

• 9 x 13 baking pan: 30 to 35 minutes.
• 9-inch round cake pans: 30 to 35 minutes.
• 24 Carrot Cake Cupcakes: 18 to 23 minutes.

Frequently Asked Questions

HUNGRY FOR MORE CAKE RECIPES

A few of our favorite celebration-worthy layer cake recipes are:

• Chocolate Mocha Cake
• Banana Cake
• Strawberries and Cream Cake