Moist Carrot Cake Nuts Pineapple (Printable version)

A spiced moist cake featuring carrots, nuts, pineapple and a rich cream cheese topping.

# What You'll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons ground cinnamon
03 - 1/2 teaspoon ground nutmeg
04 - 1/2 teaspoon ground ginger
05 - 1 1/2 teaspoons baking powder
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 teaspoons vanilla extract
13 - 2 cups grated carrots (about 3 to 4 medium carrots)
14 - 1 cup chopped walnuts or pecans
15 - 1 cup crushed pineapple, well-drained
16 - 1/2 cup raisins (optional)

→ Cream Cheese Frosting

17 - 8 ounces cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 1/2 cups sifted powdered sugar
20 - 1 teaspoon vanilla extract
21 - Pinch of salt

# How to Make:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
02 - In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, beat granulated sugar, brown sugar, and vegetable oil until well incorporated. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined.
05 - Fold in grated carrots, chopped nuts, crushed pineapple, and raisins if using.
06 - Divide batter evenly between prepared pans.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack and cool completely.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt; beat until light and fluffy.
10 - Once cakes are fully cooled, spread frosting between layers and over top and sides.
11 - Decorate with extra chopped nuts or grated carrot as desired.

# Expert Advice:

01 -
  • It stays impossibly moist for days, thanks to the crushed pineapple that keeps every crumb tender.
  • The spice blend is perfectly balanced—warming without overpowering, so every bite feels like a gentle hug.
  • The cream cheese frosting is rich enough to feel indulgent but light enough that you can actually enjoy a second slice without guilt.
02 -
  • Draining the pineapple is non-negotiable; juice left in the mixture will make the cake soggy and throw off the baking time.
  • Room temperature cream cheese and butter are essential for frosting that's smooth and spreadable—if they're cold, it will be grainy and difficult to work with.
03 -
  • Use a box grater to shred carrots fresh, not pre-shredded from a bag, which tends to be drier and less flavorful.
  • If you forget to soften your cream cheese and butter, cut them into small cubes and they'll soften in 15 minutes at room temperature.
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