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.
The kid in me screams that I want to eat all my vegetables in a cake! The adult just gives a rather disapproving look, but that’s ok.
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 perfect amount of spices, 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 tsp 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 tsp 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 To Make This Perfectly
- 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.
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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PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
Fabulous Carrot Cake Recipe
Ingredients
- 2 cups All Purpose Flour
- 2 tsp Baking Soda
- ¼ tsp Salt
- 2 ¼ tsp cinnamon
- 3 Eggs
- ¾ cup Buttermilk
- ¾ cup vegetable oil
- 1 ½ cups White Sugar
- 2 tsp 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 flour, baking soda, salt, and cinnamon. In a second large bowl, combine eggs, buttermilk, oil, sugar, and extract. Add flour mixture, a cup at a time and mix well between each addition.
- In another medium bowl, combine carrots, nuts, pineapple and juice, and 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.
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.
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!