Old Fashioned Carrot Cake (with Cream Cheese Glaze!)

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.

Carrot cake is one of my favorites because it’s so easy to bring all the ingredients together. It reminds me of other from-scratch cakes like this homemade chocolate cake or apple coffee cake.

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.

ingredients for carrot cake and glaze on counter top

Key Ingredients

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 cream cheese glaze step by step

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

Do you keep carrot cake refrigerated?

Yes. Because of the cream cheese in the glaze you will want to keep the carrot cake refrigerated.

How many carrots make up a cup of shredded carrots?

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.

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Beth says

April 1, 2021