Classic Carrot Cake (No Pineapple!) with Light Cream Cheese Icing
Sneak Preview: This carrot cake without pineapple is a layer cake slathered with light cream cheese icing. It’s ideal for a celebration and for anybody who doesn’t like pineapple in their carrot cake.
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Have you noticed how certain recipes attach themselves to one particular family member? You can’t prepare them or eat them without thinking of that person. This carrot cake is forever connected to my mom because we ate it yearly on her birthday.
This recipe is a good place to start with a carrot cake tradition. Plenty of carrots are involved with this cake, but there’s no pineapple in sight.
Happy Bakers Speak Up
“This recipe is so easy to throw together when you find out that the last can of crushed pineapple went to the food bank and your raisin jar is empty!
I just took it out of the oven and it smells delicious.”–MARGARET L.“I made this cake this past weekend and it was as delicious as it looks. It just might be one of my favorite desserts! I posted about it today. Thanks for all of the great recipes you share!“–LDH
Why This Recipe Works
- No Pineapple Needed – The carrots provide plenty of moisture without it.
- Balanced Sweetness – The light cream cheese icing complements the cake without overpowering it.
- Customizable – Add or skip nuts, raisins, or coconut based on your preference.
Ingredients & Substitutions
- CINNAMON:
- Adds warm spice flavor. Mix in nutmeg or ginger for extra depth.
- OIL:
- Provides moisture.
- Substitute with melted butter for a richer taste or applesauce for a lower-fat option.
- SUGAR:
- Granulated sugar gives sweetness.
- Swap for coconut sugar or brown sugar for a deeper flavor.
- EGGS:
- Use large eggs.
- Replace with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for an egg-free version.
- CARROTS:
- The star ingredient! Freshly grated carrots work best
- Avoid pre-shredded carrots, which are too dry.
- VANILLA EXTRACT:
- Enhances flavor.
- Almond extract can add a unique twist.
- NUTS (WALNUTS or PECANS):
- Optional, but they add crunch.
- Toasting them brings out even more flavor.
- RAISINS/CRANBERRIES:
- Optional for sweetness and texture.
- Swap with chopped dates or omit if preferred.
- SHREDDED COCONUT:
- Adds slight chewiness.
- Leave it out if you prefer a smoother texture.
For the Icing:
- CREAM CHEESE: The base of the icing.
- Use full-fat for the creamiest texture
- Sub reduced-fat if desired
- MARSHMALLOW CREAM:
- Makes the icing lighter and fluffier.
- Substitute with extra powdered sugar and a splash of milk.
FAQs
- Can I skip the nuts or raisins?
- Absolutely! The cake is delicious on its own, but feel free to customize it to your taste.
- What’s the best way to store carrot cake?
- Store covered in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
- Can I make this cake ahead?
- Yes! Bake the layers a day in advance, wrap them well, and frost when ready to serve.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Classic Carrot Cake (No Pineapple!) with Light Cream Cheese Icing
Ingredients
Cake
- 2 cups (240 g) flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup (224 g) oil
- 1-1/2 cups (198 g) granulated sugar
- 4 (200 g) large eggs
- 3 cups (384 g) grated carrots
- 2 teaspoons vanilla extract
- ½ cup (59 g) chopped walnuts or pecans
- ½ cup raisins or dried cranberries
- 1 cup shredded coconut
Cream Cheese Icing:
- 8 ounces (226 g) cream cheese (softened)
- 1-1/2 cups (64 g) marshmallow cream
- 1 teaspoon vanilla extract
- ¼ cup (30 g) powdered sugar
Instructions
Prep the Pans
- Preheat oven to 325 °F (165˚C). Grease and flour three 9-inch round cake pans, or use parchment paper for easy removal.
Mix the Dry Ingredients
- Whisk together 2 cups (240 g) flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 2 teaspoons cinnamon, and1 teaspoon salt. Set aside.
Combine Wet Ingredients
- In a large mixing bowl, beat together 1 cup (224 g) oil and 1-1/2 cups (198 g) granulated sugar until smooth. Add 4 (200 g) large eggs one at a time and mix until smooth. Stir in 3 cups (384 g) grated carrots and 2 teaspoons vanilla extract.
Bring It All Together
- Add the dry ingredients and mix only until they disappear. Gently fold in 1/2 cup (59 g) chopped walnuts or pecans, ½ cup raisins or dried cranberries, and 1 cup shredded coconut if using.
Bake
- Bake for 25-35 minutes rotating pans half way through baking time. After cooling for 5 minutes, turn out onto baking rack and allow to cool completely before icing.
Make the Icing
- Beat 8 ounces (226 g) cream cheese, 1-1/2 cups (64 g) marshmallow cream and 1 teaspoon vanilla extract until light and fluffy. Add 1/4 cup (30 g) powdered sugar and beat on low until smooth.
Frost and Serve
- Once the cakes are cool, spread icing between layers and on top. Chill briefly for easier slicing. Enjoy!
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.