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This old fashioned carrot cake with pineapple delivers nostalgia in every bite. The combination of freshly grated carrots and crushed pineapple creates an incredibly moist texture that stays tender for days. I've perfected this recipe through countless family gatherings, where it disappears faster than any other dessert on the table.
I first made this carrot cake for my daughter's birthday when she requested something "different but delicious." Three years later, it has become our most requested celebration cake, with everyone raving about its perfect texture and flavor balance.
Ingredients
- All purpose flour: The foundation of the cake that provides structure while staying tender when combined with the moist ingredients
- Baking powder and baking soda: These leavening agents work together to create the perfect rise
- Spice blend: Cinnamon, cloves, ginger, and nutmeg create that classic warm carrot cake flavor profile
- Vegetable oil: Creates an incredibly moist texture that stays fresh for days
- Brown sugar: Adds moisture and a rich molasses undertone that complements the carrots perfectly
- Fresh carrots: Must be freshly grated for proper moisture and texture. Store bought pre shredded carrots are too dry
- Crushed pineapple: The secret ingredient that makes this cake exceptionally moist with subtle fruity notes
- Optional mix-ins: Chopped nuts and raisins add wonderful texture and traditional flavor
- Cream cheese: The foundation of the frosting that provides tanginess to balance the cake's sweetness
- Heavy cream: Whipped into the frosting for an incredibly light and fluffy texture
Step-by-Step Instructions
- Prepare the pans:
- Thoroughly grease two 9 inch cake pans and line with parchment paper. This careful preparation ensures your cake releases perfectly after baking without any sticking.
- Mix the dry ingredients:
- Whisk together flour, leavening agents, salt, and all spices in a large bowl. This even distribution means no unexpected pockets of spice in your finished cake.
- Combine wet ingredients:
- Beat oil, both sugars, eggs, and vanilla until completely incorporated and slightly fluffy. The oil creates a remarkably tender crumb while the eggs provide structure.
- Create the batter:
- Pour wet ingredients into dry ingredients and mix thoroughly. The batter will be thick but pourable at this stage, indicating proper consistency.
- Add the star ingredients:
- Fold in freshly grated carrots, well drained pineapple, and optional nuts or raisins. This is where the signature moisture and texture develop, so ensure everything is evenly distributed.
- Bake to perfection:
- Divide batter between prepared pans and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. The cake should spring back slightly when touched.
- Make the frosting:
- Beat cold cream cheese with powdered sugar and vanilla, then whip in heavy cream until light and fluffy. This method creates a stable but incredibly light frosting.
- Assemble the cake:
- Place first layer on serving plate, add generous frosting, top with second layer, and frost entire cake. The frosting should be applied in an even layer while still looking somewhat rustic.
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The crushed pineapple is truly the magic ingredient in this recipe. I discovered its importance when I once tried making the cake without it, and while still good, it lacked that signature moisture and subtle sweetness that makes this version so special. My grandmother always said good carrot cake should be moist enough to stick slightly to the fork, and the pineapple ensures this happens every time.
Proper Carrot Preparation
The carrots must be freshly grated for this recipe to work properly. Pre shredded carrots from the store lack the moisture content needed for the cake. I recommend using a food processor with the grater attachment for quick work, or a box grater for a slightly coarser texture which adds nice visual appeal to the cake. Whichever method you choose, make sure to pack the grated carrots loosely when measuring to get the right proportion in your cake.
Frosting Variations
While the whipped cream cheese frosting provided is my personal favorite for its light texture and tangy flavor, this cake pairs beautifully with several frosting alternatives. The original pineapple cream cheese frosting included in the notes section adds an extra layer of fruity flavor that complements the cake wonderfully. For a more traditional approach, a standard cream cheese frosting with butter instead of whipped cream creates a richer experience. For those who find traditional cream cheese frosting too sweet, this whipped version strikes the perfect balance.
Make Ahead Tips
This carrot cake is actually ideal for making ahead of time. The flavors deepen and improve after a day in the refrigerator. The cake layers can be baked up to two days in advance, wrapped tightly in plastic wrap once completely cooled, and stored at room temperature. The frosting can be made a day ahead and stored in the refrigerator, though you may need to re whip it briefly before frosting. A fully assembled cake will keep beautifully in the refrigerator for up to 5 days, making it perfect for busy holiday preparations.
Frequently Asked Questions About Recipes
- → How do I prevent the cake from being too sweet?
Use crushed pineapple in juice instead of syrup and avoid overly sweet frosting to balance flavors.
- → Can I make the cake gluten-free?
Yes, use a gluten-free flour blend like Cup4Cup for a gluten-free version of this cake.
- → How should I prepare the carrots for the cake?
Grate fresh carrots by hand or using a food processor. Avoid store-bought pre-grated carrots, as they are too dry.
- → What’s the best way to drain pineapple for this cake?
Use a mesh strainer to thoroughly drain the crushed pineapple or press it with a spoon to remove excess juice.
- → Can I make cupcakes with this batter?
Yes, bake the batter in cupcake tins for 16-20 minutes or until a toothpick comes out clean. It makes around 24 cupcakes.
- → What are some decoration ideas for this cake?
Top the cake with chopped nuts, grated carrots, or shredded coconut for a decorative finish.