Rich Carrot Cake Without Pineapple Recipe

When it comes to carrot cake, I’ve always been a fan of keeping things simple. Sure, lots of recipes add pineapple for extra moisture, but sometimes you just want that pure carrot cake goodness without any tropical twist. My kids actually prefer it this way – they can really taste the sweet carrots and warm spices that make this cake so special.

This recipe has become my go-to version whenever someone requests carrot cake. It’s perfectly moist thanks to a few baking tricks I’ve learned over the years, and the cream cheese frosting is just right – not too sweet, but sweet enough to make everyone smile. Plus, it’s so straightforward to make that I often prep it while I’m making dinner, just mixing everything in one bowl.

Whether you’re baking for a special occasion or just craving something homemade, this carrot cake delivers every time. And the best part? You probably have most of the ingredients in your pantry right now.

What Kind of Carrots Should I Use?

Regular orange carrots from your grocery store are perfect for this cake – no need to hunt down fancy varieties. The key is to pick carrots that feel firm and crisp, avoiding any that are limp or have soft spots. For the best results, grate your carrots yourself using the fine side of a box grater rather than buying pre-shredded carrots, which can be dry and lacking in flavor. If your carrots have a thick core, you might want to trim around it since the core can be a bit woody and less sweet than the outer parts.

Options for Substitutions

This carrot cake recipe is pretty adaptable – here are some helpful swaps you can try:

• All-purpose flour: You can use whole wheat flour for a nuttier taste (though the cake will be denser), or replace up to half the flour with cake flour for a lighter texture. For gluten-free needs, try a 1:1 gluten-free flour blend.
• Vegetable oil: Feel free to swap with melted coconut oil, canola oil, or even unsweetened applesauce (use 3/4 cup applesauce plus 1/4 cup oil for best texture).
• White sugar: Brown sugar works great here – it adds moisture and a nice caramel note. You can also use a mix of both sugars, or reduce sugar to 1 1/4 cups if you prefer less sweetness.
• Eggs: For each egg, you can substitute with 1/4 cup mashed banana or 1/4 cup unsweetened applesauce, though the texture will be slightly different.
• Marshmallow fluff: If you can’t find marshmallow fluff, use 2 cups powdered sugar and add 2-3 tablespoons milk or cream to reach your desired consistency.
• Cream cheese: The cream cheese is pretty important for the frosting, but in a pinch, you could use mascarpone cheese. For dairy-free needs, try dairy-free cream cheese alternatives.

Watch Out for These Mistakes While Baking

The biggest mistake when making carrot cake is using pre-shredded carrots from the store, which are often too thick and dry – instead, grate your carrots at home using the fine side of a box grater for the perfect moisture and texture. Another common error is overmixing the batter once the flour is added, which can lead to a tough, dense cake – mix just until the ingredients are combined, and you’ll get a tender, light crumb. When it comes to the cream cheese frosting, not bringing your cream cheese to room temperature can result in lumpy frosting – take it out of the fridge at least an hour before you plan to make the frosting, and beat it until completely smooth before adding other ingredients. For the best flavor development, let your finished cake rest in the fridge for at least 2 hours before serving, as this allows the spices to blend and the frosting to set properly.

What to Serve With Carrot Cake?

This moist carrot cake pairs beautifully with a hot cup of coffee or tea for an afternoon treat. If you’re serving it for dessert, a scoop of vanilla ice cream on the side adds a nice temperature contrast with the cake, and the cream cheese frosting tastes amazing when it mingles with the melting ice cream. For a morning brunch spread, try serving it alongside fresh fruit like berries or sliced peaches to balance out the sweetness. I also like to offer both regular and decaf coffee options since this cake is perfect for any time of day!

Storage Instructions

Counter Storage: If you plan to eat your carrot cake within 2 days, you can keep it on the counter in an airtight container. Just make sure it’s in a cool spot away from direct sunlight. The cream cheese frosting means you shouldn’t leave it out for too long, especially in warm weather.

Refrigerate: Thanks to the cream cheese frosting, this cake stays best in the fridge. Pop it in an airtight container and it’ll stay fresh for up to 5 days. The cake might even taste better after a day or two as the flavors have time to mingle!

Freeze: You can freeze individual slices or the whole cake for up to 3 months. Wrap it well in plastic wrap, then aluminum foil to prevent freezer burn. When you’re ready to eat, thaw it overnight in the fridge – this helps the frosting keep its texture.

Preparation Time	15-20 minutes
Cooking Time	25-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-4000
• Protein: 50-60 g
• Fat: 230-250 g
• Carbohydrates: 400-450 g

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 1/2 cups white sugar
• 4 large eggs
• 3 cups finely shredded carrots
• 2 teaspoons vanilla essence
• 1/2 cup chopped walnuts (alternatively use toasted pecans, plus 1/2 cup raisins or dried cranberries, and add 1 cup shredded coconut)
• 8 ounces softened cream cheese
• 1 1/2 cups marshmallow fluff
• 1 teaspoon vanilla essence
• 1/4 cup confectioners’ sugar

Step 1: Prepare the Oven and Cake Pans

Preheat your oven to 325°F (165°C).

Prepare your baking pans by spraying them with a vegetable oil/flour combination like Baker’s Joy.

Alternatively, you can line the bottom of three 9-inch round cake pans or a 10 x 14-inch rectangular pan with wax paper or parchment paper, which is the recommended method for ease of removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, and 1 teaspoon of salt.

Once blended, set the dry ingredients aside for later use.

Step 3: Combine Wet Ingredients and Carrots

In a large mixing bowl, combine 1 cup of oil and 1-1/2 cups of granulated sugar.

Beat until smooth.

Add in 4 large eggs, one at a time, and continue mixing until the mixture is smooth and well combined.

Stir in 3 cups of grated carrots and 2 teaspoons of vanilla extract, mixing until everything is evenly incorporated.

Step 4: Combine Wet and Dry Ingredients

Add the prepared dry ingredients to the wet mixture, mixing gently until just combined and no streaks of flour remain.

Do not overmix.

If desired, gently fold in 1/2 cup of chopped walnuts for added texture and flavor.

Step 5: Bake the Cake

Pour the batter evenly into the prepared cake pans.

Bake for 25-35 minutes, rotating the pans halfway through to ensure even baking.

Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.

Once baked, let the cakes cool in the pans for 5 minutes before turning them out onto a baking rack to cool completely.

Step 6: Prepare the Cream Cheese Icing

In a mixing bowl, beat 8 ounces of cream cheese, 1-1/2 cups of marshmallow cream, and 1 teaspoon of vanilla extract until the mixture is light and fluffy.

Gradually add 1/4 cup of powdered sugar, beating on low speed until the icing is smooth and creamy.

Once the cakes are completely cooled, they are ready to be iced and enjoyed!