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.
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 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.
More Cake Recipes
Old Fashioned Carrot Cake
Servings 12
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.
Ingredients
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
Instructions
Carrot Cake
- 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.
Notes
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! Once frosted, 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 frosting, store in the refrigerator in an airtight container or covered to avoid the cake from drying out.
Cake Pan Sizes. This cake is made using three 8" round pans, two 9" round pans, or one 9x13 inch pan.
Nutrition
Serving: 1slice of cake | Calories: 536kcal | Carbohydrates: 95g | Protein: 6g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 571mg | Potassium: 226mg | Fiber: 3g | Sugar: 34g | Vitamin A: 5563IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg
Comments & Reviews
I am making this on Saturday! I’m going to put it in an egg shaped pan and I bought orange Reece’s pieces to decorate the egg. I’m not sure the PB will taste good with the other flavors, but my family will humor me and pick them off. Thank you!