The Carrot Cake Without Pineapple Recipe offers a classic take on carrot cake, emphasizing the rich, moist texture of the cake with finely grated carrots, without the added sweetness of pineapple.
This Carrot Cake Without Pineapple Recipe version highlights the essence of carrot cake through a blend of aromatic spices like cinnamon and nutmeg, combined with a smooth cream cheese frosting.
Ideal for those who prefer a more traditional carrot cake flavor, this recipe delivers a tender, flavorful cake that’s perfect for any occasion, whether it’s a casual family gathering or a festive celebration.
Why You’ll Love This Carrot Cake Without Pineapple Recipe?
This Carrot Sheet Cake Recipe No Pineappleis a crowd-pleaser for several reasons:
✔ Moist and Tender: Thanks to the finely grated carrots and oil, this cake is incredibly moist.
✔ No Pineapple Needed: Enjoy a classic carrot cake flavor without the added sweetness of pineapple.
✔ Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
✔ Versatile: You can customize the cake with nuts, raisins, or a cream cheese frosting.
How To Prepare Carrot Cake Without Pineapple Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed:
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- 9×13-inch sheet pan
- Grater (for carrots)
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots (about 4 medium carrots)
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped walnuts or pecans
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How To Make Carrot Cake Without Pineapple Recipe
1. Preparing the Cake
1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Incorporate Carrots: Fold the grated carrots into the wet mixture until evenly distributed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. If using nuts, gently fold them into the batter.
6. Bake the Cake: Pour the batter into the prepared sheet pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.
2. Making the Cream Cheese Frosting
1. Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating well after each addition until fully incorporated and smooth.
3. Mix in Vanilla: Stir in the vanilla extract until well combined.
4. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can use a spatula or a knife to create a smooth finish.
Nutritional Amount Carrot Cake Without Pineapple Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 24g |
| Carbohydrates | 56g |
| Protein | 5g |
| Fiber | 2g |
| Sugar | 38g |
Tips For The Perfect Carrot Sheet Cake
1. Grate Carrots Finely: Finely grated carrots ensure that they blend well into the cake, contributing to its moist texture without overpowering it.
2. Use Room Temperature Ingredients: For the best results, make sure your eggs, butter, and cream cheese are at room temperature.
3. Check for Doneness: Start checking the cake a few minutes before the recommended baking time to avoid overbaking.
Variations And Add-INS
➤ Add Nuts: Mix in chopped walnuts or pecans for extra texture and flavor.
➤ Raisins: Add a handful of raisins for a sweet surprise in every bite.
➤ Spices: Experiment with additional spices like ginger or allspice to customize the flavor.
Storage
➤ At Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 3 days.
➤ In the Refrigerator: If you need to keep it longer, refrigerate the cake. It will stay fresh for up to 1 week.
➤ Freezing: Freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw before frosting.
Does Carrot Cake Contain Pineapple?
Traditional carrot cake recipes often do not contain pineapple. However, some modern variations include crushed pineapple to add extra moisture and sweetness to the cake.
Pineapple is not a standard ingredient, and many carrot cake recipes, like the one I shared, focus on the carrots, spices, and sometimes nuts or raisins.
Final Thoughts
This Carrot Cake Without Pineapple Recipe brings all the deliciousness of a traditional carrot cake while keeping things simple.
The natural sweetness of the carrots combined with warm spices and rich cream cheese frosting makes for a crowd-pleasing dessert.
The sheet cake format makes it easy to serve a crowd, and its robust flavor profile ensures that each bite is packed with a delicious blend of spices and textures.
Enjoy this classic favorite with friends and family, and savor every delectable piece!
More Delicious Carrot cake Recipes
Classic Spice Carrot Cake Recipe
Carrot Cake Pancakes Recipe – Healthy Morning
Moist Carrot Cake Buttermilk Recipe
Southern Carrot Cake Recipe || Bakery
Publix Carrot Cake Recipe || Make At Home
Carrot Cake Without Pineapple Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- 9×13-inch sheet pan
- Grater (for carrots)
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots about 4 medium carrots
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped walnuts or pecans
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparing the Cake
- Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Incorporate Carrots: Fold the grated carrots into the wet mixture until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. If using nuts, gently fold them into the batter.
- Bake the Cake: Pour the batter into the prepared sheet pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.
Making the Cream Cheese Frosting
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, beating well after each addition until fully incorporated and smooth.
- Mix in Vanilla: Stir in the vanilla extract until well combined.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can use a spatula or a knife to create a smooth finish.