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 Cooks 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!Margaret L.
I just took it out of the oven and it smells delicious.”
“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
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 unafraid 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.
A cream cheese frosting or icing:
Because it’s not quite as rich, I prefer my cream cheese icing recipe. It’s based on a version printed in a recent Cook’s Country magazine issue. However, it doesn’t make much, so consider doubling the recipe if you’re baking a layer cake and want to frost the sides too.
How to size down this carrot cake recipe:
The cake pictured above is a half recipe baked in three 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.
The recipe below is for a full-size eight or nine-inch 3-layer cake. Cutting the recipe in half is fairly simple, as most ingredients call for two of whatever it is. If you have a question, don’t hesitate to email me.
FAQ’s about carrot cake:
Because the spice is stronger in flavor than the carrots, so without carrots, your cake will taste like a spice cake.
Yes. No other modifications are needed.
Be sure to read through the comments for some good ideas from my readers. I haven’t tried them, but they sound good.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Carrot Cake Without Pineapple Recipe
- 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 – I use toasted pecans + 1/2 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
- Preheat oven to 325 °F (165˚C). 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 2 cups (240 g) flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 2 teaspoons cinnamon, and1 teaspoon salt. Set aside.
- Combine 1 cup (224 g) oil and 1-1/2 cups (198 g) granulated sugar in a large mixer bowl until smooth. Add 4 (200 g) large eggs and mix until smooth. Mix in 3 cups (384 g) grated carrots and 2 teaspoons vanilla extract.
- Add the dry ingredients and mix only until they disappear. Gently fold in 1/2 cup (59 g) chopped walnuts, 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
- 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.