Carrot Cake Recipe No Pineapple
This Carrot Cake Recipe No Pineapple uses grated carrots, flour, sugar, eggs, and oil. It’s spiced with cinnamon and nutmeg, and includes chopped walnuts or pecans for crunch. No pineapple is used. Bake until moist and fluffy. Top with a rich cream cheese frosting for a classic finish. Perfect for any occasion or dessert table.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Box grater (for carrots)
- Measuring cups and spoons
- Rubber spatula
- Cake pans (2 x 9-inch round)
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 2 cups 250g all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional
- ½ teaspoon salt
- 1 cup 200g granulated sugar
- ½ cup 100g brown sugar
- 1 cup 240ml vegetable oil
- 4 large eggs
- 2 cups about 220g grated carrots
- 1 teaspoon vanilla extract
- ¾ cup 90g chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Heat the Oven
- Set your oven to 350°F (175°C). Lightly grease and flour two 9-inches round cake pans with parchment paper.
Mix Dry Ingredients
- In a medium-sized bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Combine Wet Ingredients
- In a large bowl, mix both sugars with the oil. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Blend Wet and Dry
- Slowly add the dry mixture into the wet ingredients, stirring until just combined. Avoid over mixing. Gently fold in the grated carrots and nuts if you’re using them.
Bake the Cake
- Divide the batter between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes
- Let the cakes rest in the pans for about 10 minutes, then transfer to a wire rack and allow them to cool completely.
Prepare the Frosting
- In a large bowl, beat together the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and a small pinch of salt. Mix until the frosting is light and fluffy.
Frost and Finish
- Once the cake is fully cooled, spread the frosting on top and between the layers two pans. An offset spatula helps create a smooth surface.
Notes
❖ Carrots: Use freshly grated carrots for the best moisture and texture. Pre-shredded carrots are often too dry and coarse for cake batter.
❖ Oil Options: Vegetable oil gives a neutral flavor, but you can substitute with canola or light olive oil. Avoid butter if you want a moist and soft texture.
❖ Sugar: Using a mix of white and brown sugar adds both sweetness and depth of flavor. Brown sugar contributes a bit of moisture and a slight caramel note.