My mom’s carrot cake was always a favorite when we were growing up. It is moist and delicious, and the frosting is just heavenly. Years ago, I bought a boxed carrot cake mix thinking it would be the same. I will never make that mistake again! I have also tried carrot cakes from several different stores and NOTHING comes close to this carrot cake.
Carrot Cake
1 1/2 cup flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup oil
2 eggs
1 cup shredded carrots
1/2 cup pineapple
1 tsp. vanilla
Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl. Add oil, eggs, carrots, pineapple, and vanilla. I use sliced pineapple and cut it into small pieces, but crushed pineapple (drained) works great too. Beat at medium speed for 2 minutes.
Pour into a greased 9×13 pan and bake at 350 degrees for 30-32 minutes.
Mix up frosting while cake cools for about 15 minutes.
Cream cheese Frosting
2 Tbsp. butter
3 oz. cream cheese
2 cups powder sugar
2 tsp. vanilla
Soften cream cheese and butter. Cream together and then add vanilla and powder sugar. Mix together until smooth and spread over warm cake. It helps to put the frosting onto several spots and let it melt slightly before spreading it around cake. Allow cake to finish cooling and then serve. Enjoy!
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- 1½ cup flour
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- ⅔ cup oil
- 2 eggs
- 1 cup shredded carrots
- ½ cup pineapple
- 1 tsp. vanilla
- Cream cheese Frosting
- 2 Tbsp. butter
- 3 oz. cream cheese
- 2 cups powder sugar
- 2 tsp. vanilla
- Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl.
- Add oil, eggs, carrots, pineapple, and vanilla. Beat at medium speed for 2 minutes.
- Pour into a greased 9x13 pan and bake at 350 degrees for 30-32 minutes.
- Mix up frosting while cake cools for about 15 minutes.
- For frosting, soften cream cheese and butter. Cream together and then add vanilla and powder sugar.
- Mix together until smooth and spread over warm cake.
- Allow cake to finish cooling and then serve.
Delicious, I might have to try with dairy-free ‘cream cheese’ though, but its perfect for Easter dessert
https://www.backtomysouthernroots.com/foodie-friday-link-party-29/
This looks absolutely amazing and moist! Thanks for sharing on Back To My Southern Roots Foodie Friday Link Party!
This looks incredible – I love carrot cake and I have never made one… I may have to try this weekend!
Thanks! This recipe is one of my favorite cakes to make!
Hmm I have never tried it with pineapple. Now I am intrigued. I might have to make it this weekend. Thanks!
This looks simple and delicious! I love the addition of the pineapple! Will definitely give it a try!
It is delicious and the pineapple makes it really yummy.
OH this sounds delicious, we grow carrots like crazy in our garden and I made like 10 carrot cake recipes last year trying to find a good one and use up some carrots! Have you made it without pineapple? I’m allergic to them. I have had them cooked and I’m usually fine but I’d rather just avoid them all together. Either way I will be trying this recipe this summer, thank you for sharing!
I haven’t tried it without but it should be ok. They do add some sweetness and moisture so you might need to add something to substitute.
This looks great! I love that you use fresh pineapple too! I know so many recipes that call for the dried, but I think fresh just brings it to another level.
I also love the recipe blurb that you have at the bottom! Is that a widget that you use or something else?
Thanks! I use the EasyRecipe plugin to add a printable copy of the recipe.
This will be made for our next family get together. sounds amazing!
Great to hear! Enjoy!😀
Looks so good! I’m not skilled at baking (but I’m definitely good at eating carrot cake!), but with these instructions, I think I could pull it off. And the pineapple is a great addition!
Thanks! It is pretty easy to make!