Classic Carrot Cake (No Pineapple!) with Light Cream Cheese Icing
Sneak Preview: A classic carrot cake made without pineapple, layered, and frosted with a light cream cheese icing. Moist, well-spiced, and ideal for celebrations, this recipe is a versatile base for lots of carrots and flexible add-ins like nuts or raisins.
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Have you noticed how certain recipes attach themselves to one particular person? This carrot cake is forever connected to my mom because we ate it every year on her birthday.
If you’ve ever avoided carrot cake because it felt too dense, too sweet, or loaded with things you didn’t want, this recipe keeps things comfortably classic. You’re in control of the mix-ins, and the icing stays light enough to let the cake shine. Bonus: the recipe is easy to halve for a 6-inch layer cake or 2 8-inch layers.
Ingredients and 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.
• SHREDDED COCONUT: Adds slight chewiness. Leave it out if you prefer a smoother texture.
• CREAM CHEESE: 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.
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 the 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 the Batter 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 the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25–35 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then turn out onto racks to cool completely.
- 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
FAQs
- Can I skip the nuts or raisins?
- Absolutely! This cake works beautifully without add-ins, so feel free to customize it to your taste.
- How should I store carrot cake?
- Store covered in the fridge for up to 5 days. For the best texture, let slices sit at room temperature for about 30 minutes before serving.
- Can I make this cake ahead?
- Yes. Bake the layers a day in advance, wrap tightly, and refrigerate. Frost the cake the day you plan to serve.
Final Thoughts
The light cream cheese frosting is my take on a classic. Traditional cream cheese frosting can be overly rich and cloying, so this version keeps things lighter. If you prefer the traditional route, you’ll find no shortage of classic recipes in any good cookbook or with a quick online search.
This carrot cake has followed me through enough birthdays to earn a permanent place in my recipe box. It’s dependable, familiar, and exactly the kind of cake people hope for when they hear the words homemade carrot cake.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
I’ve made with and without coconut – both are great. This is now our go-to celebration cake.
Good to know that adding coconut is optional in your experience. May you have many celebrations in the future with this recipe.
My suggestion is to try making this cake using 1 cup sour cream instead of 1 whole cup of oil. Years ago I started experimenting making carrot cake lower in fat. Some people use apple sauce but I find the texture to be kind of rubbery. Vegetable oils have 100 fat calories per tablespoon while sour cream has 33-1/3 fat calories per tablespoon and it doesn’t change the texture or flavor of the cake. I find yogurt is too runny for this cake. Sour cream works perfect. Try it and let me know how it turns out. The rest of the ingredients are excellent.
Hi Karen,
I LOVE this suggestion and will definitely try it the next time I make this recipe. All that oil bothers me, too. Thank you so much for taking the time to write it down and share it with me and my readers.
Love carrot cake good to see recipe without pineapple
Hi Betty,
Not a pineapple lover? This recipe is especially for you. Hope you like it.
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.
I don’t own round pans so my trusty 9 x 14 Pyrex pan did the job. Lined the pan with parchment and baking time required an additional 10 minutes before testing done.
We don’t like frostings so I made some buttermilk glaze and poured it over the hot cake. Perfect! Thank you so much for this great recipe.
Hi Margaret,
I think your version sounds terrific. That buttermilk glaze speaks to me. Thanks so much taking the time to share your version.
This looks great. So did you divide all these amounts by 2, to make it in a 6 inch pan? I am making a cake in a 6 inch pan and 4 inch depth and looking to see how I need to modify the ingredients that I have for a 9 inch pan to 6 inch pan. Any tips will be appreciated.
No coconut are you trying to kill me
Hooray! My fiance is going to love that one! I can’t wait to try it out!
Hi again Paula,
I was looking at your recipe for carrot cake. I was wondering if you had ever heard of chia seeds. You can take 1 T chia seeds add to 9T water, let sit for 5 mins and it becomes like a gel. With that gel you can substitute 1/2 of any baking recipe for the oil. So your carrot cake recipe that calls for 11/2c. of oil can be as good using 3/4c. oil and 3/4c. of chia gel. Try it out ! It is amazing. There are also other good benefits for using chia seeds. Added to yogurt it is amazing!
Enjoy!
Nadine
Nadine, I have never tried chia seed. Do they add a certain texture? Kinda like flax seeds? Well, I will certainly give them a try. Thanks for stopping by.
I’ve only gotten into carrot cakes recently and have been searching for the best recipe, which so far is Cook’s Illustrated’s 2003 version. However, no matter what recipe I’m using, I always cut the oil in half and use buttermilk for the other half. No one can tell the difference and you automatically cut 1/2 the oil calories. The buttermilk has the added advantage of tenderizing the cake. Reducing fat wherever I can, adding fiber with whole grains, and subbing Nu Naturals stevia for part of the sugar are some of my skinny secrets. I’m the same size that I was in high school but it takes a lot more work now, as I’m 70.
Judy, you are my hero. The same size as in high school at 70–WOW! I’m finding it more work at 56 than just 5 years ago but doing a food blog might have something to do with it too. Love your hints for cutting calories in carrot cake. Thanks for sharing.
O MY GOSH! I want to eat the whole cake! I love carrot cake, it is one of my favorites, I can’t wait to try this recipie. I can’t believe the cake image it looks like I could cut myself a slice or TWO! Thanks.
Hi Paula!
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!
Kindly, ldh
That looks incredible. My mouth is watering.
Gorgeous birthday cake!
absolutely beautiful!
That cake looks fantastic and delicious. And yay for your mom!
Carrot cake is a fav in this house. especially on Hub’s birthday. Yours looks pefect. Love the smaller size. Just right.
Happy bday to ur mom!!! U are very blessed! (awesome reminder on the wonderfulness of carrot cake! looks fantastic!)
Happy Birthday to your mom! Great photo. Carrot cake was my mom’s favorite cake too. Your cake looks fabulous. I haven’t made a cream cheese frosting with marshmallow cream before, but it sound great.
Mimi
Happy belated birthday to your amazing Mom! 93…Wow! What an awesome lady.
The carrot cake looks scrumptious!
Lovely cake, I really like carrot cake too. Congratulations on your mother’s 93rd birthday that’s wonderful to still have your parents!
A perfect birthday cake that must be as good as it looks! Sending Happy Birthday wishes to you mom!
What a beautiful cake, and a wonderful tribute to your mother. Happy birthday to her!
Happy birthday to your mom! That’s a great looking cake- carrot cake is one of my favorites!
What wonderful pictures!!! That carrot cake just jumps right out at you and the picture of your mom is great. You have great Daughter-in-laws that love your mom and I can’t wait to hear about the menu. Love to you all.
Ah, yes–carrot cake! It is my husband’s favorite, so I’ve made a lot of them over the years. Here at altitude (in Denver), I’ve had to make a few changes–and the biggest one is that my layers always flop so I always make the cake in a 9″X13″ pan.
Specifically, I don’t add any baking powder (just the 2 teaspoons soda), 1/2 teaspoon salt, and 1-1/2 cups sugar. Also, just in case one “messes up” and throws everything in the mixing bowl at once…the cake comes out just fine that way, too. And, we use pecans here instead of walnuts.
Great picture of Mother–and thanks for highlighting this great and long-time family favorite!
Carrot cake is my favorite cake, too! You did a beautiful job, and happy birthday to your lovely mom!
Wow, your presentation looks better than my cakes ever look. :+)
I specialize in lop sided layers. Looks like I will be forced to make one in the new few days. It looks sooooo good.
I love the picture of Grandma!
And I could eat the whole bowl of cream cheese icing!!!
Der:+)