I think a lot of people think of Easter when they think of carrot cake. Is it because of the whole rabbits eating carrots thing? I’ve been making this carrot cake with pineapple year-round for a long time! It’s my family’s most requested cake. I bake it for birthdays, Christmas, simple family gatherings, and sometimes, for no reason at all.
The recipe originally comes from Seahorse Sweets, a local home-based bakery in Halifax. Shared with permission, I adapted the cake recipe to be two 6-inch layers, rather than three 8-inch layers. I also reduced the sugar and increased the spices.
- baking soda
- canned crushed pineapple
Preheat the oven to 350ºF (180ºC). Thoroughly grease the inside of two 6-inch cake tins. Dust the inside of each tin with flour. Tap the edges of the pan to coat the entirety of the inside of each pan with flour. Line each tin with a parchment paper circle cut to fit. Butter the parchment paper circles in each tin, and give each one another sprinkle of flour.
Whisk the eggs, melted butter, sugar, and vanilla in a bowl until smooth and the sugar is dissolved.
Mix the flour, cardamon, cinnamon, baking soda, and salt together in another bowl to combine.
Add the flour mixture to the egg mixture and fold together until almost combined and a few streaks of flour are still visible.
Add the grated carrot and crushed pineapple to the bowl and gently fold together until combined.
Divide the cake batter evenly between the two prepared tins. Use an offset spatula or a butter knife to spread the batter to the edges of the tin and smooth the tops.
Place the two cake tins in the oven and bake for 35-40 minutes, or until an internal temperature of the cakes reads 200º-205ºF.
Cool the cakes in the tins on a rack for 15-20 minutes then flip them over carefully out of the tin, to lay upside down on the rack. Peel away the parchment paper and let the cakes cool completely before frosting, at least one hour.
To Assemble The Carrot Cake
- If your cakes are slightly domed on the tops, you can trim them with a serrated knife to level.
- Place one cake, bottom side down onto a plate or rotating cake decorating stand. Dollop half of the cream cheese icing onto the top of the cake and smooth the icing to the edges of the cake with an offset spatula or butter knife.
- Place the second cake bottom-up on top of the icing on the first cake. Spread a thin layer of frosting around the outside edges of the cake. Fill in any gaps as you go.
- Dollop the remaining frosting on the top of the cake. Spread it to the edges and once more, turn the cake to smooth the edges of the frosting to create a finished look.
- Transfer the spiced carrot cake to a serving platter or cake stand. Decorate the top with anything you like.
More Simple Cake Recipes
Did you make this carrot cake with pineapple, or any other recipe on my site? Don’t forget to rate the recipe and let me know how you made out in the comments below. You can also stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Spiced Carrot Cake With Pineapple
- 1 10-cup non-stick Bundt pan or two 8-inch (20-cm) round cake tins
- Baking spray can be found in the baking aisle of most grocery stores
- 1 Baking sheet
- Parchment paper
- Measuring cups and spoons or digital kitchen scale
- Large mixing bowl
- Electric hand or stand mixer or handheld whisk
- Fine mesh sieve
- Rubber spatula or wooden spoon
- Wire cooling rack
- 1 cup sugar
- 4 large eggs
- ½ cup butter, melted, slightly cooled
- ½ cup vegetable oil
- 2 teaspoons vanilla
- 2 cups cake & pastry flour
- 2 teaspoons cardamom, ground
- 2 teaspoons baking soda
- 1 teaspoon cinnamon, ground
- 1 teaspoon salt
- 2 cups carrot, peeled or unpeeled, grated
- 1 cup canned crushed pineapple , including some juice
- ¾ cup raisins, optional
- Preheat the oven to 350ºF (180ºC). Lightly grease a 10-cup non-stick Bundt pan, or two 8-inch (20-cm) round cake tins with baking spray. If using round cake tins, line each tin with a parchment paper circle cut to fit. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the sugar, eggs, melted butter, vegetable oil, and vanilla until smooth.
- Use a fine mesh sieve to sift the flour into the bowl. Add the cardamom, baking soda, cinnamon, and salt to the bowl. Use a rubber spatula or wooden spoon to gently stir everything together until the flour is about halfway mixed in.
- Add the grated carrots, crushed pineapple, and raisins (if using) to the bowl. Continue to gently stir everything together until the carrots and pineapple are well distributed, and the flour is just mixed in. A few streak of flour are ok!
- If using a Bundt pan, use a measuring cup to scoop the batter into the pan then smooth the top with your rubber spatula. If using round cake tins, divide the batter evenly between the two tins and smooth the top (each amount of batter in the two tins should weigh approximately 750g).
- Place the tin(s) on the prepared baking sheet and bake the cake(s) for 37 to 40 minutes, or until the top springs back when gently pressed with a fingertip, and the edges are pulling away from the sides of the tin.
- Remove the cake(s) from the oven and place it (them) to cool for 10 minutes on a wire rack, before carefully flipping from the tin(s) onto the wire rack. Cool the cake(s) completely before icing or decorating.