Carrot Pineapple Cake

Last updated on November 10th, 2024

Carrot Pineapple Cake is a tender, moist cake full of nuts and warm spices and topped with a creamy cream cheese frosting. My vintage inspiration for Carrot Pineapple Cake comes from my personal Vintage Cookbook Collection 1966 Better Homes & Gardens Pies and Cakes” cookbook.

How to make Carrot Pineapple Cake

INGREDIENTS

fresh carrots:

Use fresh carrots instead of pre-shredded as they will provide additional moisture to the cake. I like to use tri-color carrots which are fun to use in carrot cakes as they add a variety of color.

spices:

If you can, purchase spices pre-ground in bulk. My favorite spices are Frontier Spices which are mostly all-natural and organic. These spices have a much deeper flavor than conventional spices found in the grocery store.

oil:

When making a cake that has a lot of flavor from its spices, fruit or nuts, use oil instead of butter for a super moist cake. Canola oil is perfect since it has a neutral and light flavor.

BAKER'S TIPS

baking sheet:

When baking, always use aluminum cake pans since they conduct even heat. My favorite brand of baking pans are Nordic Ware or Fat Daddios. 

How to frost and decorate a sheet cake

cream cheese:

For the best all natural taste and texture, use full fat cream cheese sold in the brick. Do not use cream cheese in the tub which is actually a spread and has additives. Cream cheese frosting tends to be thin, so if you are going to pipe the frosting, add 1-2 tsp. of unflavored gelatin or cornstarch to the confectioners sugar. Although just adding additional confectioners sugar would also make it thicken up, it makes the frosting too sweet.

simple decorating:

If your pan was well-greased, you can use a knife around the edges and release the cake onto a piece of parchment paper. Take a serrated knife and cut cake in half. Use an off-set spatula to top the bottom half. Place other half on top of the frosting. Spread frosting on top layer of cake and coat the sides. Finish the look with a simple garnish of chopped pecans all the way around the lower third of the cake or sprinkle some on the top.

Carrot Pineapple Cake

Course: Dessert

Cuisine: American

Keyword: cake

Prep Time: 15 minutes minutes

Cook Time: 32 minutes minutes

Servings: 12

Carrot Pineapple Cake is a tender, moist cake full of nuts and warm spices and topped with a creamy cream cheese frosting. 

Print Recipe

Ingredients

DRY INGREDIENTS

• 3 c. unbleached flour
• 2 c. sugar
• 1 T. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 ½ tsp. cinnamon
• ½ tsp. clove
• ½ tsp. nutmeg

WET INGREDIENTS

• 1 c. oil
• 4 eggs
• ¼ c. buttermilk or pineapple juice from can
• 1 c. crushed pineapple drained, save to use
• 3 c. carrots shredded
• ½ chopped nuts pecans or walnuts
• 2 tsp. vanilla

FROSTING

• 8 oz. cream cheese room temp
• ½ c. butter room temp
• 3 ⅓ c. confectioners sugar
• 1 egg white
• 1 ½ tsp. vanilla
• ½ c. chopped nuts pecan or walnuts

Instructions

• PREP
• Preheat oven to 350 degrees. Prepare 9” x 13” pan by spraying with cooking oil spray and flour lightly. Whisk together dry ingredients in bowl and set aside. Finely grate carrots and set aside. Finely chop nuts and set aside. Place butter and cream cheese on counter to soften.
• CAKE BATTER
• Place dry ingredients into the mixer.
• Add oil, eggs, carrots, pineapple, buttermilk, and blend until just combined. Pour batter into greased pan.
• Bake for about 35 minutes or until a toothpick placed in center comes out clean. Allow cake to cool before adding frosting.
• CREAM CHEESE FROSTING
• In a mixer, cream together cream cheese and butter until light and fluffy.
• Add confectioners sugar, egg white, vanilla and pinch of salt. Stir in remaining ½ c. of pecans.
• ASSEMBLE THE CAKE
• Slide knife around the perimeter of pan. Turn cake out onto a piece of parchment paper and slice in half. Place one half on cake plate and frost.
• Place second half on top of the frosting and frost top layer and sides. Finish the cake by placing chopped pecans around the bottom third of the cake around all 4 sides. Place a couple whole pecans on the top center of the cake.

Notes

GLUTEN-FREE:

If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness.

DIETARY SUBSTITUTIONS:

In place of the buttermilk, use unsweetened oat, coconut or almond milk.
Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.

Here are some more old-fashioned sheet cake recipes to try

Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern