This is the Best Carrot Cake recipe you will ever make. The cake is incredibly moist and tender, dense with warm spices, grated carrot, roasted walnuts and crushed pineapple for extra moisture. It finishes with a classic cream cheese icing and a scatter of nuts for texture and visual appeal.
This moist carrot cake uses crushed pineapple to keep the crumb soft and tender while balancing the sweet and spicy flavors. The cream cheese frosting adds a tangy, creamy contrast to the cake and can be applied generously or lightly, depending on your preference.
Why You’ll Love This Recipe
- Full, layered flavor: A blend of warm spices—cinnamon, clove, nutmeg and ginger—gives the cake an aromatic depth. Crushed pineapple adds moisture and a subtle fruity brightness that complements the spices and carrot.
- Easy method: The batter combines in one bowl with no need for electric beaters, making this recipe straightforward and accessible even for new bakers.
- Reliable results: Toasted walnuts add crunch and a toasty flavor. The recipe is forgiving and simple to scale or adapt, and the texture holds up well with cream cheese frosting.
Ingredients
- Crushed pineapple: Use tinned crushed pineapple in juice for consistent moisture and even texture. The pineapple flavor is subtle and keeps the cake tender.
- Toasted walnuts: Toasting intensifies the nutty flavor. Walnuts are traditional here, but pecans, almonds or pistachios also work well. Nuts are optional if you prefer a nut-free cake.
See the recipe card below for full quantities and the complete ingredient list.
Carrot Cake Recipe with Pineapple — Step-by-Step
Step 1. Preheat the oven to 180°C (350°F). Chop the walnuts into small pieces and toast them in the oven for about 10 minutes until fragrant. Remove and set aside.
Step 2. In a medium bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ground ginger and salt. Stir together and set aside.
Step 3. In a large bowl, combine the wet ingredients and sugars: vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract and the drained crushed pineapple. Mix until smooth.
Step 4. Grate the carrots and fold them into the wet mixture.
Step 5. Add the dry ingredients to the wet ingredients and fold until just combined. Do not overmix—overworking the batter can make the cake dense.
Step 6. Fold through the toasted walnuts gently and ensure they are evenly distributed.
Step 7. Divide the batter evenly between two 9″ (24cm) round cake pans lined and greased. Bake at 180°C (350°F) for 35–45 minutes, or until a skewer inserted into the center comes out clean.
Step 8. Cool the cakes in the pans for about 10 minutes, then transfer to a rack to cool completely before decorating with cream cheese icing.
Expert Tips
- Fold, don’t beat: Combine the dry and wet ingredients by folding until just incorporated. Overmixing develops gluten and makes a tougher crumb.
- Toast the nuts: Lightly toasting walnuts or pecans adds flavor and crunch. Cool them before folding into the batter to avoid losing their texture.
- Crumb coat for a tidy finish: Apply a thin layer of icing, chill to set, then finish with a final coat for a clean look. This helps avoid excess crumbs in the visible frosting.
- Cool completely: Ensure the layers are fully cooled before applying cream cheese frosting to prevent the icing from sliding or becoming runny.
Recipe FAQs
Tinned crushed pineapple in juice is recommended for consistent moisture. Fresh pineapple varies in juice content and texture, which can affect the cake. If you use fresh, drain or measure to approximate the liquid content of a standard crushed pineapple can.
At room temperature in an airtight container, the cake will stay good for 2–3 days. Refrigerated in an airtight container it can last 5–7 days. For longer storage, freeze properly wrapped for up to 3–4 months.
A soggy center while the edges brown typically means the oven temperature may be too high or uneven. Try reducing the temperature by 10–15°C (about 25°F) and extend the bake time slightly so the cake cooks through more evenly.
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Carrot Cake
Ingredients
Carrot Cake
- 1 Cup vegetable oil (250 ml)
- 1 and 1/2 Cups brown sugar (250 g)
- 3/4 Cup sugar (150 g)
- 1 tsp vanilla extract
- 3 large eggs
- 432 g tin crushed pineapple (drained)
- 3 and 1/4 Cups all-purpose flour (410 g)
- 2 tsp baking powder
- 2 tsp baking soda
- 2 and 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3 Cups grated carrots (about 3–4 carrots, 300 g)
- 1 Cup walnuts, toasted (120 g) — optional
Cream Cheese Icing
- 1 Cup cream cheese, room temperature (250 g)
- 1/2 Cup butter, softened (110 g)
- 1 tsp vanilla extract
- 2 and 1/2 – 3 Cups icing sugar (320–380 g), adjusted to taste
Decorating
- 1/2 Cup almonds or walnuts, optional (60 g)
Instructions
Carrot Cake
- Preheat oven to 180°C (350°F). Grease and line two 9″ (24 cm) round cake pans.
- Toast chopped walnuts on a baking tray for about 10 minutes. Cool and set aside.
- Whisk together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger and salt.
- In a large bowl, combine oil, brown sugar, sugar, eggs, vanilla and drained crushed pineapple. Mix until smooth.
- Fold grated carrots into the wet mixture.
- Gently fold in dry ingredients until just combined. Do not overmix.
- Fold in toasted walnuts, then divide batter evenly between prepared pans.
- Bake 35–45 minutes or until a skewer inserted into the center comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
Cream Cheese Icing
- Beat butter until smooth. Add cream cheese and beat until combined and creamy.
- Add vanilla, then gradually add icing sugar until the frosting reaches your desired sweetness and thickness.
Putting It Together
- Spread one-third to one-half of the icing between the cake layers. Top with the second layer and frost the top and sides as desired.
- For a neater finish, apply a thin crumb coat, chill until set, then finish with a final layer of icing and decorate with nuts if using.
Notes
- Crushed pineapple: Use the canned crushed pineapple in juice for consistent moisture and texture.
- Toasted walnuts: Optional but recommended for extra flavor and crunch.
Storage notes:
- Store at room temperature in an airtight container for 2–3 days, refrigerate for 5–7 days, or freeze for up to 3–4 months when well wrapped.