This classic carrot cake with pineapple recipe is topped with a sweet cream cheese frosting. It's unbelievably moist and an easy dessert recipe to make from scratch.
Is carrot cake a staple on your family's Easter dinner table? Have you wondered how to make this easy dessert recipe?
In this article, we are going to discuss. How to make the best carrot cake and how long it will last. As well as, why oil is used and what can be substituted in place of the oil.
How To Make Carrot Cake From Scratch
Originally created in England this dessert was baked in a loaf pan and called sweet bread. Of course, it later hopped over to the US in the 1960s.
Now that we learned a little about the history of this dessert, let's get to baking.
The first thing I do when I do any type of baking is; make sure to sift my flour. In our article Baker's Dozen, we share why sifting is best as well as how to measure flour.
In a large bowl add the sifted flour. Next add sugar, baking powder, baking soda, and cinnamon. Because baking powder and baking soda sometimes have lumps. I prefer to sift these as well.
I'm all about kitchen gadgets and love my food processor. It makes shredding carrots for this recipe so easy.
Into the sifted flour mixture we need to add the shredded carrots, eggs, and oil.
The oil not only helps to keep the cake moist. It also helps the cake last longer in the fridge. The oil also captures the gases from the baking powder and baking soda. This causes the formation of the gluten to slow down. Also helping to make the cake moist.
Making It Even Taster
Once all the ingredients are in the bowl, mix everything until combined together. To make this recipe a little sweeter I like to add crushed pineapple into the batter.
Also, adding walnuts or pecans, or even raisins into the batter will make this carrot cake even taster.
This recipe is enough for one 9x13 square or two 9 inch round baking pans. Bake in a preheat 350℉ oven.
For the 9x13 baking pan, the baking time will be 35-40 minutes. The two 9 inch baking pans bake time will be 30-35 minutes. Baking time may vary depending on oven calibration.
I have found using parchment paper at the bottom of the round cake pans helps when removing the cake. The parchment paper will help the cake come out of the pan so much easier.
Trace the bottom of the cake pan onto the parchment paper, then cut the shape out. Spray the cake pan and paper with cooking spray and add the batter.
You can test for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean then the cake is done.
When the cake has completely cooled top it with our cream cheese frosting recipe.
Answering Your Questions
Can carrot cake be left out overnight? I would not recommend leaving this carrot cake with pineapple out overnight. Especially if it's been frosted with cream cheese frosting since the frosting is made from perishable foods.
Can I freeze carrot cake? Yes, this cake can be frozen. And will keep unfrosted in the freezer for 2-3 months. When freezing make sure that the cake is completely cooled before freezing. When you are ready to thaw place it into the fridge.
How long will this recipe keep in the fridge? This recipe should keep in the fridge for about a week. I would like to encourage that once the cake is cut to place plastic wrap over it. Otherwise, the cake will dry out.
Can applesauce or olive oil be used in replacement of the vegetable oil? We have not tried these substitutions in our recipe. Olive oil or unsweetened applesauce are known substitutions for vegetable oil that can be great substitutes. You can try experimenting with these the next time you make a carrot cake with pineapple.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
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This classic carrot cake with pineapple recipe is topped with a cream cheese frosting. It's unbelievably moist and an easy dessert recipe to make from scratch.
- 2 Cups Flour-all purpose sifted
- 2 Cups Sugar
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 3 Cups Finely Shredded Carrots
- 1 Cup Vegetable Oil
- 4 Large Eggs
- 8 Ounces Crushed Pineapple with some juice
Preheat Oven to 350℉ prepare a 9x13 baking pan by spraying it with cooking spray.
In a large bowl combine, the sifted flour, sugar, baking powder, baking soda, and ground cinnamon.
Add the shredded carrots, oil, and eggs. Beat with mixer until all are combined. Add pineapple in, remove as much of the juice from the canned crushed pineapple as you can. Mix until all is incorporated.
Pour into the prepared baking pan bake at 350℉ for 35-40 minutes or until a toothpick comes out clean. Two 9-inch round baking pans will bake for 30-35 minutes.
Cool cake on cooling racks until cooled thoroughly. Frost with our cream cheese frosting.