Vintage Carrot Pineapple Cake: 1960’s inspired Classic

Last updated on February 23rd, 2025

This Vintage Carrot Pineapple Cake is a tender, super moist cake packed with warm spices, crunchy nuts and topped with a light cream cheese frosting. As Spring returns, it’s the perfect time to bake up this timeless dessert. While the ingredient list may be long, it is simple to make and perfect for an easy weeknight sheet cake. Here’s how I took this 1960’s classic and gave it a modern update.

My vintage inspiration.

My vintage inspiration for Carrot Pineapple Cake comes from the 1966 Better Homes & Gardens Pies and Cakes” cookbook from my Vintage Cookbook Collection.

How I baked it modern.

• doubled the recipe
• used a combination of butter and oil for a balance of both flavor and moist texture
• added additional warm spices like clove and nutmeg
• decreased the flour and added ClearJel to add tender texture to the cake
• used additional carrots for additional moisture
• decreased the baking soda, since the acids of pineapple and buttermilk are in the cake
• used crushed pineapple in natural juice, not in syrup
• added chopped nuts to the batter, in addition to just using in the frosting
• made frosting a little less sweet by adding more fat (cream cheese and butter) and less powdered sugar

Ingredients

• Flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Butter: American butter is made from cream with 80% butterfat. European butter, churned longer, has a higher fat content (82%-85%), which yields more flavor, but is more expensive.
• Oil: Canola oil has a neutral and light flavor and is great for baked goods. Extra Light Olive Oil is another option. If your cake recipe calls for butter, you can substitute using all oil or if you still want to get flavor from butter use a combination of oil and butter together.
• sugar: Sugar, derived from sugarcane, is a key ingredient in baking that adds sweetness, texture, and moisture. Granulated sugar is the most common type. For a more natural option, try cane sugar, which has a slightly courser texture and needs to be incorporated a bit longer when mixing into recipes.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• buttermilk: Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”. MAKE YOUR OWN! Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
• baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda. It helps your baked goods rise and gives them light, airy texture. Be sure to use a double-acting aluminum-free baking powder, as those that contain aluminum can give your baked goods a bitter aftertaste.
• baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (such as lemon juice, buttermilk, or vinegar) creates carbon dioxide gas, and makes baked goods rise during baking. If your recipe doesn’t include an acid, use baking powder, or a combination of both baking powder and baking soda for balanced leavening.
• salt: Use a fine-ground salt in baked goods. Pink salt is a great choice because it adds essential minerals and nutrients.
• ClearJel: For light and tender baked goods, I add Instant ClearJel to almost all of my baked goods. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.
• carrots: Use fresh carrots instead of pre-shredded for more moisture and flavor. Tri-color carrots add a fun variety of color.
• pineapple: Canned pineapple is sold as chunks, slices, crushed, or tidbits and be packed in its own juice, light or heavy syrup. For baking, use crushed pineapple packed in 100% juice, to avoid added sugar to the recipe. Drain and measure the juice before adding it to the batter to ensure the right balance of moisture added to the cake.
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
• cinnamon: Cinnamon comes from dried bark from the tropical Asian cinnamon tree. There are two types Cassia and Ceylon, found as whole sticks or ground. Cassia has a warm, sweet flavor and is more commonly used, while Ceylon known as “true cinnamon”, has an intense spicier bite.
• nutmeg: Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• clove: Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.
• cream cheese: For the best all natural taste and texture, use full fat cream cheese sold in the brick. Avoid cream cheese in the tub, which is a spread with additives. Cream cheese frosting tends to be thin, so if you plan to pipe it, add 1-2 tsp. of unflavored gelatin or cornstarch for stability.

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.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten-free, vegan, keto, low-sugar, etc. These are proven tips I use to convert conventional recipes into delicious, specialty baked goods. Read more about it here.

TO MAKE GLUTEN-FREE:

• My number one tip is to let the batter rest as hydrating gluten-free flour will help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• I recommend using a high-quality brand such as King Arthur’s Gluten-Free Measure for Measure Flour.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• It is best to bake gluten-free baked goods low and slow, so that you don’t burn them. Reduce the oven temperature by at least 25° from the directions.
• Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer-safe container for up to 6 months. If frozen, allow to come to room temperature before opening the container.

TO MAKE VEGAN/DAIRY FREE:

• Swap out the butter with vegan butter. Use Violife Plant Butter OR Country Crock Olive Oil Sticks since they have a subtle flavor. Also choose an unsalted version as many vegan butters are too salty.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.

Equipment

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• stand mixer
• whisk
• mixing bowl
• liquid measuring cup
• measuring cups and spoons
• glass 9×13 pan
• off-set spatula

Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Carrot Pineapple Cake

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

Servings 12

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Ingredients

DRY INGREDIENTS

• 2 ¾ c. unbleached flour
• 2 T. instant ClearJel or cornstarch
• 2 c. sugar
• 2 ½ tsp. baking powder
• ¾ tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• ½ tsp. clove
• ½ tsp. nutmeg

WET INGREDIENTS

• ⅔ c. oil
• ⅔ c. butter room temp
• 4 eggs
• ¼ c. buttermilk or pineapple juice from can
• 1 c. crushed pineapple (drained) save to use
• 2 ½ c. carrots shredded
• ½ c. 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 T. 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 1/2 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.

Course: Dessert

Cuisine: American

Keyword: cake

Here are some more easy weeknight 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