The best carrot cake recipe! Made with real carrots, pineapple, raisins, walnuts, and a touch of cinnamon, this carrot cake recipe with pineapple is better than grandma’s. This cake is surprisingly simple to make and includes a step-by-step instructions for no-fail results every time.
I have been waiting until just the right time to share my special Carrot Cake recipe. Dreams of spring and Easter whispered to me that this was that time. Filled with goodies like raisins and pineapple, this cake is moist and my favorite variation that I have ever had.
There's something about its lovely textured crumb, the perfectly spiced cake, and fresh ingredients that hit all the right notes.
The funny thing about this cake is that it came about completely by accident. I was making the carrot cake recipe I’ve used for years when I realized that I had run out of vanilla extract. Seriously, what in the world do you substitute for vanilla?
I almost skipped it when I saw that I had rum extract in the cupboard. For whatever reason, I just went with it. And I cannot believe the results! Although subtle, the rum extract added a certain warmth to the carrot cake and livened up the spices.
Ingredients and Notes
Flour – Use all-purpose flour.
Shredded Carrots – 2 cups of carrots is usually about 3 large carrots. Carrots should be peeled and finely grated. You can use a box grater or a food processor with the shredding blade. Do not use pre-shredded carrots from the store as those are usually much too thick and chunky.
Buttermilk – The buttermilk gives a zing and helps the cake rise to create that perfect crumb. If you can’t find real buttermilk, you can add 1 tablespoon (15 ml) of lemon juice to a liquid measuring cup. Then, add milk to the 1-cup line (237 ml) and stir. Let sit 5 minutes to thicken.
Pineapple – Use 8oz of crushed pineapple in 100% juice, and keep the liquid.
Nuts – Chopped pecans are my favorite to use.
Extracts – This is my secret ingredient! I use 1 teaspoon each of vanilla and rum extracts. The rum gives it a slight warmth and brings out the spices. However, the recipe will still be amazing with 2 teaspoon vanilla if you don’t have rum extract.
Step by Step Recipe Guide
Making the Batter
- Preheat oven to 350 degrees. Grease and flour TWO 8×8 cake pans.
- In medium bowl, combine flour, baking soda, salt, and cinnamon.
- In a second large bowl, combine eggs, buttermilk, oil, sugar, and extract. Add flour mixture, one cup at a time and mix well between each addition.
- In another medium bowl, combine carrots, nuts, pineapple and juice, and raisins. I do this so I don’t overmix the cake.
Baking and Frosting Instructions
5. Using a spoon or scraper, fold the carrot mixture into the batter.
6. Pour into prepared cake pans. Bake for 1 hour or until center is done and toothpick comes out clean.
7. Allow the cake layers to cool completely before frosting. Our amazing cream cheese frosting recipe adds the perfect touch. Sandwich the cream cheese frosting between your carrot cake layers, and then finish it off with a generous slathering. I recommend using room temperature frosting because it spreads much easier.
8. Sprinkle some additional finely chopped pecans on the sides or top of the cake for that wow factor.
Quick Tips and Substitutions
- 2 cups of carrots is usually about 3 large carrots for me. I do pack the 2 cups pretty well.
- Carrots should be peeled and finely grated. You can use a box grater or a food processor with the shredding blade. Do not use pre-shredded carrots from the store as those are usually much too thick and chunky.
- If you can’t find real buttermilk, you can add 1 tablespoon (15 ml) of lemon juice to a liquid measuring cup. Then, add milk to the 1-cup line (237 ml) and stir. Let sit 5 minutes to thicken. Truthfully, it doesn’t rise quite as much, but this recipe is very forgiving for using a substitute.
- I recommend using room temperature frosting because it spreads much easier.
Easy Cake Recipes
- Autumn Spice Cake
- Pumpkin Cream Cheese Muffins
- Flourless Chocolate Almond Cake
- Bailey’s White Chocolate Cake
- Apple Crumb Cake
Frequently asked questions
Absolutely! I adore this recipe in all forms! If you prefer to make this as individual cupcakes, I have a step by step recipe for carrot cake cupcakes that you can find here.
The cake layers can be stored wrapped or covered at room temperature or refrigerated for 1-2 days. Once the cake is frosted, it should be stored in the refrigerator due to the cream cheese in the frosting. It can be eaten chilled or you can set it out on the counter for one to two hours if you prefer room temperature cake. It can also be frozen with or without the frosting for 2-3 months and thawed in the refrigerator overnight.
Unsweetened applesauce can be substituted for oil in this and many other baking recipes. The oil adds a lot of fat and moisture when baking, so the texture might change slightly. With all of the other ingredients that make this recipe so delicious and moist, it shouldn’t alter the flavor too much.
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Fabulous Carrot Cake Recipe
Ingredients
- 2 cups All Purpose Flour
- 2 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 ¼ teaspoon cinnamon
- 3 Eggs
- ¾ cup Buttermilk
- ¾ cup vegetable oil
- 1 ½ cups White Sugar
- 2 teaspoon rum extract or vanilla extract
- 2 cups shredded carrots
- 1 cup chopped walnuts or pecans
- 1 can crushed pineapple in juice 8oz
- 1 cup Raisins
- cream cheese frosting
Instructions
- Preheat oven to 350 degrees. Grease and flour two 8×8 cake pans.
- In medium bowl, whisk combine 2 cups All Purpose Flour, 2 teaspoon Baking Soda, ¼ teaspoon Salt, and 2 ¼ teaspoon cinnamon. In a second large bowl, combine 3 Eggs, ¾ cup Buttermilk, ¾ cup vegetable oil, 1 ½ cups White Sugar, and 2 teaspoon rum extract or vanilla extract. Add flour mixture, a cup at a time and mix well between each addition.
- In another medium bowl, combine 2 cups shredded carrots, 1 cup chopped walnuts or pecans, 1 can crushed pineapple in juice, and 1 cup Raisins. Using a spoon or scraper, fold the carrot mixture into the batter.
- Pour into prepared pans. Bake for 1 hour or until center is done and toothpick comes out clean. Let cool on wire rack before frosting with cream cheese frosting.
Recipe Notes
- For me, this usually requires about 3 large carrots. I always peel my carrots and then use the larger hole of a box grater. I like to see the carrots. But if you don’t, you can use the smaller hole grater. Another way I like to prepare my carrots is to use a food processor with the shredding blade.
- A single batch of my cream cheese frosting recipe will cover this cake. However, additional decorations or if you like ALOT of frosting, increase the recipe by at least 50%.
- HOW TO STORE CAKE – The cake layers can be stored wrapped or covered at room temperature or refrigerated for 1-2 days. Once the cake is frosted, it should be stored in the refrigerator due to the cream cheese in the frosting. It can be eaten chilled or you can set it out on the counter for one to two hours if you prefer room temperature cake. Carrot cake can also be frozen with or without the frosting for 2-3 months and thawed in the refrigerator overnight.
Rommel says
Hi! I wanted to just have plain carrot cake without raisins and nuts.can i substitute adding additional carrots and pineapple? Thanks!
Rachel says
The raisins and nuts just add more texture and flavors, so you can leave them out entirely without changing the rest of the recipe.
Ann says
I’ve always loved carrot cake but for the most part I and my sisters grew up eating it made from the recipe our Dad who lived and worked away from home during the week and would come home on weekends and he brought it to my mom back when we were kids (I’m 64 today) and my mom was able great cook and her carrot cake was great. But years later I had the version with Raisins and nuts but didn’t realize there was likely pineapple in it too. So I sat at to find a really good one that’s not too difficult to make. And this one is grate (pardon the pun) its got quite alot of ingredients but most are 3/4 cups or larger and for the most part they’re main ingredients that are fun to add the way its done too.
Anyway, this cake turns out delicious ain’t no other way about it!! Yummy, yummy 😋
Jack Tippenhauer says
I made this for my sisters birthday.. It was absolutely fantastic.
Carrot cake has been my favorite for 60 years.
Since I was a teenager, as my mom taught me, the best carrot cake has pineapple in it..
I lost her recipe boxes in a house fire a couple of years ago.
I will make this again.. and again, and again..
Carol says
Wow it’s absolutely awesome and so moist!
Marj says
This recipe sounds amazing, I have yet to find one that doesn’t have so much oil in it. I can hardly wait to try it, but I have a question about the buttermilk, do you use a full fat buttermilk or one with less fat in it? Thank you and I look forward to hearing from you.
Kindest regards,
Marj
Rachel says
One of the ways that I cut oil in baking recipes is to substitute applesauce for about half cup of the oil. Works well with my zucchini muffins for example. The rise and texture is good and hasn’t failed me yet. However, I haven’t tried it in a cake or a recipe with buttermilk that I can remember. I have used both whole and low-fat cultured buttermilk without a problem in most of my recipes. I don’t think I have ever found non-fat buttermilk in my grocery stores to be honest.
Elizabeth says
Hello,
I had a question on the buttermilk. Can it be substituted with something else? Can’t wait to try the recipe.
Rachel says
If I can’t find buttermilk, I use a trick with lemon juice and either whole or 2% milk. Measure one tablespoon of lemon juice into a liquid measuring cup. Fill the measuring cup with of milk to the measurement line.
Stir the mixture together and let sit for 5 minutes. It will thicken and curdle. While I don’t feel this trick leaves quite the same taste as real buttermilk when making, say, buttermilk biscuits, it works well in this recipe for rising the cake. Enjoy!