This old-fashioned carrot cake is made from scratch using the perfect combination of spices and topped with a thick homemade pineapple cream cheese glaze. It’s moist, delicious, and simple to make using your 9×13 pan.
You know I love the good old-fashioned recipes, and this one stands the test of time. Found in my mom’s old recipes, I found this treasure, and once I made this cake – I could not stop eating it! This dense and perfectly spiced cake is a true winner that I know you’re going to love. The unique pineapple cream cheese glaze takes it over the top!
Why You’ll Love This Recipe
- Simple Ingredients. I love that this recipe was made from simple pantry ingredients. Think butter, sugar, cinnamon – all the things you have on hand. Just add the carrots.
- From Scratch. This recipe is truly from scratch. You’ll be able to whip it together in no time with no mixer required for the cake!
- Homemade Cream Cheese Glaze. This thick glaze is unique with its addition of crushed pineapple – but let me tell you… you will LOVE it. The combination of flavors is out of this world.
- Carrots. Of course! This recipe using 3 cups of grated carrots. Use your favorites, give them a good scrub and shred them to create the needed 3 cups for this recipe.
- Nuts. I always go with pecans and chose to do so on this recipe as well. I love the added crunch, but if you prefer them without, it’s fine too.
- Crushed Pineapple. This cream cheese frosting is more like a thick glaze. And with the addition of pineapple, you get a nice sweet but citrusy frosting that goes well with the carrot cake. Trust me on this one.
How to Make Carrot Cake
- Shred. Grate the carrots until you have 3 cups of shredded carrots.
- Mix. In a bowl, combine flour, cinnamon, salt, baking powder, baking soda, and sugar.
- Add. Add the following to the dry ingredients, vegetable oil, beaten eggs, grated carrots, chopped nuts.
- Stir. Stir together all the ingredients by hand.
- Bake. Add the cake batter to a greased baking pan. Bake for 30-40 minutes in a preheated 350˚ F oven.
- Cool. Let the cake fully cool.
How to Make Pineapple Cream Cheese Glaze
- Cream. Cream together the softened cream cheese and butter.
- Add. Mix in the powdered sugar and vanilla.
- Stir. Stir in the crushed pineapple.
- Spread. Spread the glaze onto the cooled cake.
FAQ & Recipe Tips
Yes. Because of the cream cheese in the glaze you will want to keep the carrot cake refrigerated.
It takes 2-3 medium sized carrots to create 1 cup of shredded carrots.
- Make-Ahead. I recommend making this cake ahead of time because of the time it takes to cool a cake before adding the cream cheese frosting. After letting the cake fully cool and before frosting, you can store it covered in saran wrap at room temperature.
- Freezing. This cake freezes really well! Store in an airtight container in the freezer for up to 3 months. When ready to enjoy, let thaw in the refrigerator.
- Storing. Because of the cream cheese in the glaze, store in the refrigerator in an airtight container or covered to avoid the cake from drying out.
- Cake Pan Sizes. This cake can be made using three 8″ round pans, two 9″ round pans, or one 9×13 inch pan.
More Cake Recipes
Old Fashioned Carrot Cake
- 2 Cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 3/4 Cup granulated sugar
- 1 1/4 Cup vegetable oil
- 4 large eggs beaten
- 3 Cups carrots gratted
- 1 Cup pecans chopped
Cream Cheese Glaze
- 3 oz. cream cheese softened
- 1/4 Cup butter softened
- 2 teaspoons vanilla extract
- 4 Cups powdered sugar
- 8 oz crushed pineapple drained
- In a large bowl mix together the flour, cinnamon, salt, baking powder, baking soda and sugar.
- In order stir in the following: vegetable oil, beaten eggs, grated carrots and nuts. Mix by hand.
- Bake in a greased baking pan for 30-40 minutes at 350˚F.
- Let cool completely before adding the glaze.
Cream Cheese Glaze
- Beat together softened cream cheese and butter. Mix in the vanilla and powdered sugar.
- Stir in by hand the drained pineapple.
- Glaze cooled carrot cake. Store in refrigerator until ready to serve.