This vintage Pineapple Carrot Cake is extra moist, extra flavorful and topped with a decadent cream cheese icing. It’s a guaranteed crowd-pleaser!
Old Fashioned Carrot Cake with Pineapple
You are going to fall in love with this carrot pineapple cake!
You know those carrot cakes you get at a church cook-off or bake sale? The ones that look like a simple sheet cake and then knock your socks off because they taste so good?! Yep, this is one of those carrot cakes!
I found this recipe on a carefully cut out newspaper clipping that had browned with age, having been stored in an old cookbook for decades. After reading through the ingredients, I knew that this was going to be a winner.
This is an extra moist carrot cake recipe, thanks to the addition of crushed pineapple. The pineapple also adds a little bit of sweetness that perfectly compliments the spice and warmth of the cake. Top it all with a silky-smooth cream cheese frosting and you’ve got a wow-worthy cake that is sure to be a crowd-pleaser! I especially love this frosting because both the flavor and texture reminds me of cheesecake!
Why Would You Put Pineapple In Carrot Cake?
Carrots may be the star of a carrot cake, but pineapple is the unsung hero…the “secret ingredient” that takes this recipe to the next level!
Using pineapple in carrot cake adds:Â
- Moisture – Pineapple is a juicy fruit, so as the cake bakes, the fruit releases some of its moisture, keeping the cake soft and moist.
- Sweetness – Pineapple is a sweet fruit that pairs well with the baking spices and carrots, creating a more balanced flavor profile.
- Tenderness – The enzymes in pineapple can actually help to tenderize the carrots, so you don’t get any chewy bites.
- Tropical flavor: The sweet flavors of pineapple adds a little something special to a traditional carrot cake, making it reminiscent of hummingbird cake.
Trust me, once your try this simple, classic carrot cake, it will be your new favorite version of this recipe! (Even though it’s actually quite an old vintage recipe!)
Ingredients
The list of ingredients might seem long because there are different sugars and spices used. However, these are all basic pantry staples and the recipe is very easy to prepare!
Carrot Cake Ingredients
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup white sugar
- 4 large eggs
- 1 pound carrots, shredded
- 1 cup raisins
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
Cream Cheese Frosting Ingredients
- 1 8-ounce package cream cheese (at room temperature)
- ½ cup butter softened (but not melted)
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh grated lemon peel
- 1 ½ cups sifted powdered sugar
For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
Helpful Kitchen Tools
- Stand Mixer or Electric Mixer
- Mixing Bowls
- 9×13″ Baking Pan
- Offset Spatula
Instructions
To Prep:
- Preheat the oven to 350°F and grease a 9×13 inch baking pan.
- Drain the pineapple well, pressing out the excess syrup with the back of a spoon.
To Make the Cake
- Cream together the butter and sugars in a large bowl, until light and fluffy.
- Beat in the eggs until blended. Beat in the pineapple, shredded carrots, raisins, and vanilla.
- In a separate mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Slowly pour the dry ingredients into the bowl of wet ingredients, mixing as you add, until well blended.
- Scoop the cake batter into your prepared pan and bake for 50 to 60 minutes until a toothpick inserted in the middle of the cake comes out clean.
Cool completely before frosting.
To Make the Cream Cheese Frosting
- Cream the cream cheese and butter until light and fluffy.
- Beat in the lemon juice and peel.
- Gradually beat in the powdered sugar until well blended and smooth.
- Spread on top of the cooled cake and allow to set.
Prep Tips
- Nuts: My recipe did not include nuts in the batter. However, if you love pecans or walnuts, I am sure they would work well in this recipe too. I sprinkled some chopped pecans on top of the frosting for a little crunch!
- Carrots: Before I made this cake, I hadn’t done any research and I bought already-grated carrots from the store. Since then, I have seen some recipes that recommend grating your own at home to get even more moisture. I will definitely try that next time!
- Frosting: In this version, there is some lemon zest and juice. This gives the frosting just a hint of citrus that plays perfectly with the tangy cream cheese. However, you can omit the lemon and the frosting will still be delicious!
- Recipe Variations: Use gluten free all-purpose flour 1:1 in place of the regular all purpose flour for a gluten-free dessert.
Frequently Asked Questions
Does Carrot Cake Need To Be Refrigerated?
It’s not the cake itself, but due to the cream cheese frosting, this cake does require refrigeration. Keep covered or in an airtight container in the fridge for up to 3-5 days.
You could also make the cake ahead of time and keep covered at room temperature, before you add the frosting. Once you frost the cake, it will need to be kept in the fridge.
Can This Be Prepared As A Layer Cake?
You could alternatively bake this recipe in two round cake pans and make it into a layer cake. I prefer the one pan recipe because it’s super easy, but either way is an amazing cake and it’s really just up to your preference! Note that if making 2 smaller round pans, you will want to adjust the baking time. I suggest baking for 20-22 minutes and checking for doneness.
More Old Fashioned Cake Recipes To Try
- Grandma Lucy’s Zucchini Cake
- Poor Man’s Cake
- Chocolate Depression Cake
- Blueberry Buckle Cake
- Gooey Butter Cake
- Vintage White Fruit Cake
- Grandmother’s Pineapple Icebox Cake
- Banana Cake with Brown Butter Frosting
Pineapple Carrot Cake Recipe (Printable Recipe Card)
If you tried this recipe and liked it, please rate it.
Old-Fashioned Carrot Cake with Pineapple
Equipment
- 1 9X13 baking pan
- Mixing bowls
- Hand mixer
Ingredients
Cake
- 1 can crushed pineapple drain thoroughly
- 1 cup butter two sticks, softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 4 eggs
- 1 pound grated carrots
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 3 cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
Frosting
- 1 package cream cheese softened
- 1/2 cup butter softened
- 1 Tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 11/2 cups powdered sugar sifted
Instructions
Cake Instructions
- Preheat the oven to 350 degrees F and grease a 9x13" baking pan.
- Drain the pineapple thoroughly, pressing out the excess liquid with the back of a spoon.
- Cream the butter and sugars until light and fluffy.
- Beat in the eggs until blended.
- Beat in the pineapple, carrots, raisins, and vanilla.
- In a separate mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
- Gradually pour small amounts of the dry ingredients into the bowl of wet ingredients, mixing as you add, until all is well blended.
- Pour into prepared pan and bake for 50 to 60 minutes until a toothpick inserted comes out clean.
- Cool completely before frosting.
- Spread with the frosting.
Frosting Instructions
- Cream the cream cheese and butter until light and fluffy.
- Beat in the lemon juice and zest.
- Gradually beat in the powdered sugar until well blended and smooth.
- Spread on top of cooled cake and enjoy!
Notes
Nutrition
Pin our Homemade Carrot Cake Recipe on Pinterest:
You might also like:
This looks amazing! How much flour do you use in this recipe? Could I use almond flour? Thanks
It calls for 3 cups of all-purpose flour. I used a gluten-free flour but I have not tried it with almond flour. Sara