Preview: This carrot cake without pineapple recipe is slathered with a light cream cheese icing. It’s ideal for a celebration.
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 every year on her birthday.
If you are looking for a place to start with a carrot cake tradition, this is it. Plenty of carrots are involved with this cake, but there’s no pineapple in sight.
Recipe Inspiration:
The original recipe comes from my sister Kay. She’s a true southern cook who has spent most of her adult life in Alabama. She is not afraid of a little sugar and fat to make things taste good. Her husband claims it is absolutely one of her tastiest creations.
The modifications previously mentioned are heavily influenced by Dorie Greenspan’s carrot cake as published in Baking, From My House to Yours. Changes are noted inside the parenthesis.
About the cream cheese icing…
Because it’s not quite as rich, I really like the second recipe for cream cheese icing. It’s based on a version printed in a recent issue of Cook’s Country magazine. However, it doesn’t make a lot, so consider doubling the recipe if you’re baking a layer cake and want to frost the sides too.
Sizing Down
The actual cake pictured above is a half recipe baked in 3 6-inch round pans. It’s the perfect size for our rather small family, leaving us with a piece or two for the birthday person to enjoy later.
Cutting the recipe in half is fairly simple as most of the ingredients call for 2 of whatever it is. If you have a question, don’t hesitate to email me.
Kay's Swiss Chocolate Cake--A Crowd Favorite
Kay's Swiss Chocolate Cake is a feather-light Swiss chocolate cake (mix) iced with whipped cream. It is my sister's most requested cake.
Roasted Baby Carrots with Smoked Paprika
Baby Carrots get the oven-roasted treatment along with a sprinkle of smoked paprika.
Bonnie's Carrot Casserole
Puréed carrots get a company-best treatment with a little butter, sugar and maple flavoring. You'll love the soufflé-like texture. An Instant Pot and food processor make assembly quick and easy but neither are essential.
Pin the picture below to save for later.
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments are required.
Hope to see you again soon!
Paula
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
Carrot Cake Without Pineapple Recipe
This is our family recipe for carrot cake with cream cheese icing. A lighter version of cream cheese icing made with marshmallow creme is included.
Ingredients
Cake
- 2 cups flour (240 gr)
- 2 teaspoons baking powder
- 2 teaspoons soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup oil (198 gr)
- 1-1/2 cups sugar (297 gr)
- 4 large eggs
- 3 cups grated carrots
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts (I use toasted pecans + 1/2 cup raisins or dried cranberries + 1 cup shredded coconut)
Cream Cheese Icing:
- 6 ounces cream cheese, softened
- 1/4 cup butter, room temperature (113 gr)
- 1 pound (3-1/2 cups) powdered sugar
- 2 teaspoons vanilla extract
Cream Cheese Icing My Way:
- 8 ounces cream cheese, softened
- 1-1/2 cups marshmallow cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
Cake
- Preheat oven to 325 degrees F. Prepare 3 9-inch round cake pans or 10 x 14-inch rectangular pan by spraying with vegetable oil/flour combination such as Baker's Joy or line the bottom of pans with wax paper or parchment paper (my preference).
- Whisk together flour, baking powder, soda, cinnamon, and salt.
- Combine oil and sugar in mixer bowl until smooth. Add eggs and mix until smooth. Mix in carrots and vanilla.
- Add dry ingredients and mix only until they disappear. Gently fold in nuts, fruit and coconut if using.
- 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.
Cream Cheese Icing
- Mix cream cheese and butter till smooth and fluffy using an electric mixer. Add powdered sugar and vanilla. Beat until light and fluffy.
Cream Cheese Icing My Way
- Beat cream cheese, marshmallow cream and vanilla until light and fluffy. Add powdered sugar and beat on low until smooth.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 464Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 63mgSodium: 268mgCarbohydrates: 48gFiber: 1gSugar: 34gProtein: 5g
persiangemini
Sunday 16th of October 2011
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.
June
Saturday 13th of March 2021
No coconut are you trying to kill me
Corrie Anne
Saturday 21st of May 2011
Hooray! My fiance is going to love that one! I can't wait to try it out!
Nadine
Wednesday 11th of May 2011
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
Paula
Saturday 14th of May 2011
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.
Judy
Monday 18th of April 2011
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.
Paula
Monday 18th of April 2011
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.
Thelma Archer
Monday 4th of October 2010
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.