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.
Angie Siegrist says
Excellent recipe! moist and delicious !
Rebecca says
Your neighbor has a bakery!? How amazing is that?! And I love that this recipe came from a vanilla panic! I cannot stand running out of vanilla because it always happens mid-recipe! LOL Was it your homemade vanilla you ran out of?
Rachel says
Actually, no, I have had this recipe for years and I only started making my own vanilla about 2-3 years ago. I baked a lot less back then than I do now, but running out is never a problem now with the huge homemade bottle I keep. I think it’s like 12oz or something which is a heck of a lot.
Sharon - Her Organized Chaos says
This looks so good! I love carrot cake. Pinning and sharing! Thanks for sharing this at Totally Terrific Tuesday last week. I can’t wait to see what you have lined up for this week. It’s live right now!
Sharon
Her Organized Chaos
Erlene says
Carrot cake is my hubby’s favorite cake. Will have to give your recipe a try 🙂
Rachel says
Ice cream cake is my husband’s favorite but he definitely loves this cake. Let me know how it goes if and when you get a chance to try it!
Krista - TheQuinntessentialMommy.com says
Yum! That cake looks beautiful AND delicious. And a cake spinner sound super fun!! Thanks for linking up at #HomeMattersParty
Aliza B says
This looks amazing! I’ve got to try this recipe. I’ll tell myself that it has fruits and veggies in it so it’s okay to have. Oh, and don’t forget the dairy in the frosting. =)
Kim @The Baking ChocolaTess says
Wow! I love this gorgeous carrot cake! Found you on Crafty and Delicious Party. Pinning and tweeting! Have a great week!
Cathy says
Whoa, this looks beyond good! Carrot Cake is my fave kind of cake and I really want some of this now! I love the crushed nuts around the cake! Yum!
Cathy
Katie says
Ummm … I need a piece of this RIGHT.NOW. Yum!! Those pictures are making my mouth water!! I am slightly obsessed with carrot cake, and this looks like one good recipe!!
Christina at SWEET HAUTE says
This cake is so pretty! Love the way you styled the frosting and decorative bottom edging:) Thanks for sharing! #MakeIt
~Be Sweet
Christina
at SWEET HAUTE
Rachel says
Thanks so much Christina! I am so terrible with decorating cakes that I had someone else do it, lol. But it is definitely one super delicious cake. Love this month’s challenge!
[email protected] says
Rachel, your carrot cake is gorgeous! I love the dusting of crushed nuts on the bottom! Pinning 🙂
Rachel says
Yeah, the crushed nuts was my friend’s doing. She is so talented with cakes. My only contribution to this cake’s appearance was the top. It almost looked to pretty to eat. Thanks for sharing Cindy!
Jen says
This is one of my all time favorite desserts! Your cake is a work of art. Just pinned and will definitely be making this very soon.
Rachel says
Please let me know how it turns out, Jen! I get so paranoid that I made a mistake in the directions anytime I post a recipe. I triple checked though!
Lindsay Eidahl says
Oh my goodness! I could use a slice right about now! Looks delicious!
Ashley ~ 3 Little Greenwoods says
I love-love-love carrot cake! Thanks some for the new recipe!
Bonnie @ The Pin Junkie says
Yum, I love carrot cake! This look delicious!