Super Moist Carrot Cake With Pineapple And Cream Cheese Frosting

Let’s be real, there is nothing worse than a Carrot Cake that’s basically just dry spiced bread. I’ve been tweaking this recipe for years to solve that exact problem. The secret is crushed pineapple. It doesn’t make the cake taste tropical, it just keeps the crumb incredibly moist and soft for days. Whether you’re a beginner baker or a full blown carrot cake snob, this whisk only recipe is about as foolproof as it gets. No mixer, no dry cake, just a really good classic carrot cake every single time.

I actually made this carrot cake today as a slab cake for our Thursday get togethers with friends, and honestly this might be my favorite way to make it. It’s easier than a layer cake, feeds a crowd, and you don’t have to worry about stacking or decorating anything perfectly. You just bake it, frost it, slice it, and everyone is very happy. The recipe works perfectly both as a classic layer cake or as a simple slab cake like this one.

Why This Recipe Works (The “Secret” Ingredients)

In my recipe every ingredient has a job. This is not one of those recipes where you just throw everything in a bowl and hope for the best. What you end up with is a carrot cake that’s soft, moist, perfectly spiced, and very hard to mess up.

• Oil keeps the cake softer and more moist than butter
• Crushed pineapple adds moisture without making the cake soggy
• Freshly grated carrots give the best texture and flavor No mixer needed, just a bowl and a whisk
• Cream cheese frosting balances the sweetness perfectly
• The cake stays moist for days, which makes it great for making ahead Works as a layer cake, slab cake, or cupcakes

Let’s be honest, carrot cake without cream cheese frosting is just a spice cake. The frosting is what makes carrot cake carrot cake. This one is smooth, creamy, a little tangy, and not overly sweet, which is exactly what you want to balance a sweet, moist cake like this.

The most important thing with cream cheese frosting is that both the butter and the cream cheese are at room temperature. If they’re too cold, the frosting will be lumpy. If they’re too warm, the frosting will be too soft. You’re looking for soft, but still slightly cool to the touch.

I also like to refrigerate the frosting for a bit before using it, especially if I’m frosting a layer cake. It makes it easier to spread and helps it hold its shape better.

A few frosting tips:

• Use full fat cream cheese for the best texture
• Make sure butter and cream cheese are at room temperature
• Beat the cream cheese and butter first until smooth, then add sugar
• If frosting is too soft, refrigerate it for 20 to 30 minutes
• This frosting recipe makes enough for a generous layer cake or a thick slab cake

Substitutions And Variations

This carrot cake recipe is pretty flexible and you can adjust it based on what you like or what you have on hand.

• No raisins: You can leave them out completely or replace them with more chopped nuts or shredded coconut.
• Walnuts: Pecans work really well in carrot cake and can be used instead of walnuts.
• No pineapple: You can leave it out, but the cake will be slightly less moist. You can replace it with unsweetened applesauce.
• Oil: Any neutral oil works here like vegetable oil, canola oil, or even melted coconut oil.
• Spices: Cinnamon is classic, but you can add a little nutmeg, ginger, or cloves for a more spiced cake.
• Make it a sheet cake: Bake in a 9×13 inch pan instead of round cake pans.

Preheat your oven to 350°F (175°C). Grease two 8 inch round cake pans and line the bottoms with parchment paper. The parchment makes it much easier to remove the cakes later and saves you from any sticking disasters.

In a medium bowl whisk together the flour, baking soda, salt, and cinnamon. Make sure everything is well combined so the baking soda and spices are evenly distributed through the batter.

In a large bowl whisk together the sugar, eggs, and vegetable oil until everything is smooth and well combined. It might look a little thick at first, but once the eggs and oil are mixed in properly it will smooth out.

Pour the wet ingredients into the dry ingredients and use a spatula to mix everything together just until combined. Do not overmix the batter here. Mix only until you no longer see dry flour. Overmixing is one of the easiest ways to end up with a dense cake.

Stir in the grated carrots, crushed pineapple, walnuts, and raisins. The batter will be thick and loaded with goodies, which is exactly what you want for carrot cake.

Divide the batter evenly between the prepared pans and smooth out the tops. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 30 minutes, then carefully remove them and let them cool completely before frosting. Do not frost a warm cake or the frosting will melt and slide everywhere.

In the bowl of your mixer beat the cream cheese and butter until smooth and creamy. Add the vanilla and powdered sugar and continue mixing until the frosting is smooth and fluffy. If the frosting feels too soft, refrigerate it for a bit before using.

Place one cake layer on a serving platter and spread a thick layer of cream cheese frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Don’t be shy with the frosting. Carrot cake and cream cheese frosting belong together and this is not the place to be stingy.

Common Mistakes To Avoid

Carrot cake is actually pretty forgiving, but there are a few things that can go wrong and most of them are very easy to avoid once you know what to look for.

• Using too much flour: This is probably the number one reason carrot cake turns out dry. Make sure you measure your flour properly. Spoon it into the measuring cup and level it off instead of scooping directly from the bag.
• Not draining the pineapple: The pineapple adds moisture, but if you don’t drain it well, the batter can end up too wet and the cake may sink in the middle.
• Overmixing the batter: Once you combine the wet and dry ingredients, mix just until everything is combined. Overmixing will make the cake dense instead of soft and tender.
• Not grating your own carrots: Pre shredded carrots are usually too dry and too thick. Freshly grated carrots melt into the cake as it bakes and give the best texture.
• Frosting the cake while it’s still warm: This is a classic mistake. If the cake is even slightly warm, the cream cheese frosting will melt and slide off the cake.
• Overbaking the cake: Start checking the cake a few minutes before the baking time is up. As soon as a toothpick comes out clean, take it out of the oven. Overbaking will dry it out.

Can I Make This Carrot Cake As A Sheet Cake Or Cupcakes

Yes, this recipe works great as a layer cake, sheet cake, or cupcakes.

For a sheet cake, bake the batter in a 9×13 inch baking dish for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

For cupcakes, this recipe makes about 24 cupcakes. Bake at 350°F (175°C) for about 18 to 22 minutes.

I actually make this cake as a slab cake quite often when we have friends over because it’s easier, faster, and feeds a crowd without any fuss.

Jo’s Tips For The Perfect Crumb

After making this carrot cake more times than I can count, there are a few small things that make a big difference in how the cake turns out. None of them are complicated, but they matter.

• Freshly grated carrots vs bagged carrots: Always grate your own carrots for carrot cake. The preshredded carrots from the store are too dry and too thick, and they don’t melt into the cake properly as it bakes. Freshly grated carrots add moisture and give the cake that soft, tender texture carrot cake is known for.
• Room temperature ingredients: Room temperature eggs mix into the batter much more smoothly, and room temperature cream cheese and butter are the difference between smooth frosting and lumpy frosting. If your cream cheese is cold, you will fight that frosting the entire time.
• The parchment paper trick: I always line the bottoms of my cake pans with parchment paper. It takes an extra minute, but the cakes come out perfectly every time and you never have to worry about layers sticking or breaking. It’s one of those small steps that saves a lot of frustration later.

Serving Suggestions

I usually keep carrot cake pretty simple because it’s already a rich cake, but there are a few easy ways to dress it up a bit if you’re serving it for Easter or a special occasion.

You can sprinkle some extra chopped walnuts on top for a little crunch, add a light dusting of cinnamon, or decorate it with those little marzipan carrots if you want to make it look festive. For a slab cake, I sometimes just spread the frosting, make a few swirls with a spatula, and call it done. It doesn’t have to be perfect to be good.

Carrot cake is great on its own, but it’s also really nice served with a cup of coffee or tea after dinner.

How To Store Carrot Cake

Because of the cream cheese frosting, carrot cake should be stored in the refrigerator. Cover the cake well and it will keep for 3 to 4 days.

You can also freeze carrot cake layers before frosting. Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

Carrot cake is actually one of those cakes that tastes even better the next day.

What People Are Saying About This Carrot Cake

You don’t have to take my word for it, many readers have made this cake and love it! Check out what some people are saying:

My husband just loves carrot cake so I thought I’d try this recipe. OMG!, This is the most delicious cake ever. It’s so moist and full of flavour, and of course, the cream cheese icing was scrumptious. This is my new FAVORITE recipe for carrot cake. I had to substitute the vegetable oil for grape seed oil because that’s what I had, worked out perfect! ~Nancy

The cake turned out AMAZING. It was surprisingly fluffy and moist plus the sweetness was just right. Definitely my go to carrot cake recipe from now on. Thank you so much for sharing your recipe, Jo! I am already an instant fan of yours and I cannot wait to try your other recipes! ~Janela

I am a CARROT CAKE SNOB (CCS), and now I have found the carrot cake of my dreams! Seriously, I would bake one once a week if I had any self control over how much I would eat. It is hard to believe that such a decadent cake is so easy to make. ~Teresa

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• Cheesecake Recipe
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• Apple Pie Cake
• Hummingbird Cake
• Tomato Soup Cake

Recipe originally shared Aug 7, 2012