A Carrot Cake Without Pineapple Recipe: Ideal for a Celebration

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.

Continue to Content

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.

Get the Recipe

Roasted Baby Carrots with Smoked Paprika

Baby Carrots get the oven-roasted treatment along with a sprinkle of smoked paprika.

Get the Recipe

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.

Get the Recipe

Pin the picture below to save for later.

If you enjoyed this recipe, please give it a five-star 🤩 rating inside the recipe card below. No comment required. Thank you.

Hope to see you again soon!
Paula

p.s. Questions? Email me: paula at saladinajar.com.

Continue to Content

Yield: 1 layer cake

Carrot Cake Without Pineapple Recipe

Print

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.

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

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

1. 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).
2. Whisk together flour, baking powder, soda, cinnamon, and salt.
3. Combine oil and sugar in mixer bowl until smooth. Add eggs and mix until smooth. Mix in carrots and vanilla.
4. Add dry ingredients and mix only until they disappear. Gently fold in nuts, fruit and coconut if using.
5. 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

1. 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

1. Beat cream cheese, marshmallow cream and vanilla until light and fluffy. Add powdered sugar and beat on low until smooth.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.

• 
  Bakers Joy Cake Pan Spray
• 
  Cut-Rite Wax Paper by Reynolds 75 Sq.Ft

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 464Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 63mgSodium: 268mgCarbohydrates: 48gFiber: 1gSugar: 34gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest