This carrot cake has been a longtime family favorite—simple, reliable, and always a hit. Built on a classic combination of carrots, pineapple, and warm spice, it bakes up incredibly moist with a tender crumb and just the right amount of richness. Finished with a smooth, sweet cream cheese frosting, it’s the kind of cake that shows up at gatherings and quietly becomes everyone’s favorite slice.
Ingredients
- 4 eggs, beaten
- 1 cup vegetable oil
- 1 (8 oz) can crushed pineapple, undrained
- 2 cups sugar
- 3 cups carrots, shredded
- 2 cups flour
- 1 tsp table salt
- 2 tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp ground ginger (optional)
- 1 cup pecans, chopped and toasted
- 1 cube (½ cup) butter, softened
- 1 pkg cream cheese, softened
- 4 cups confectioners’ sugar
- 1 tsp vanilla
- ¼ tsp table salt
Cake
Icing
Directions
Prepare the Pan
Grease and flour a bundt pan.
Mix the Batter
In a large bowl, whisk together the eggs, sugar, and vegetable oil until smooth and well combined.
Stir in the crushed pineapple (with juice) and shredded carrots.
In a separate bowl, combine the flour, salt, baking soda, cinnamon, and optional nutmeg and ground ginger (if using).
Fold the dry ingredients into the wet mixture until just combined.
Fold in the toasted pecans.
Bake
Pour the batter into the prepared bundt pan and bake at 350°F for about 1 hour, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then turn out onto a rack to cool completely.
Alternative Pan Option
Pour the batter into a greased stoneware bar pan, then bake at 350°F for 25–30 minutes, or until a toothpick comes out clean.
Make the Icing
In a mixing bowl, beat the butter and cream cheese together until smooth and creamy.
Gradually add the confectioners’ sugar, mixing until fully incorporated and smooth.
Add the vanilla and salt, and mix until well combined.
Finish
Spread the icing over the completely cooled cake.
Notes
Preparation
- To toast nuts, spread on a baking sheet and bake at 350°F for 6–8 minutes, until fragrant.
- Shred carrots finely for the best texture and even distribution.
- Walnuts can be used in place of pecans if preferred.
Serving Suggestions
- Serve at room temperature for the best flavor and texture.
- Great for gatherings, holidays, and family-style desserts.
Variations
- Add optional nutmeg and ginger for a slightly deeper, warmer spice profile.
Make-Ahead & Storage
- Store covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best texture.
- Unfrosted cake can be wrapped and frozen for up to 2 months.
This carrot cake has been a longtime family favorite—simple, reliable, and always a hit. Built on a classic combination of carrots, pineapple, and warm spice, it bakes up incredibly moist with a tender crumb and just the right amount of richness. Finished with a smooth, sweet cream cheese frosting, it’s the kind of cake that shows up at gatherings and quietly becomes everyone’s favorite slice.
Ingredients
- 4 eggs, beaten
- 1 cup vegetable oil
- 1 (8 oz) can crushed pineapple, undrained
- 2 cups sugar
- 3 cups carrots, shredded
- 2 cups flour
- 1 tsp table salt
- 2 tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp ground ginger (optional)
- 1 cup pecans, chopped and toasted
- 1 cube (½ cup) butter, softened
- 1 pkg cream cheese, softened
- 4 cups confectioners’ sugar
- 1 tsp vanilla
- ¼ tsp table salt
Cake
Icing
Directions
Prepare the Pan
Grease and flour a bundt pan.
Mix the Batter
In a large bowl, whisk together the eggs, sugar, and vegetable oil until smooth and well combined.
Stir in the crushed pineapple (with juice) and shredded carrots.
In a separate bowl, combine the flour, salt, baking soda, cinnamon, and optional nutmeg and ground ginger (if using).
Fold the dry ingredients into the wet mixture until just combined.
Fold in the toasted pecans.
Bake
Pour the batter into the prepared bundt pan and bake at 350°F for about 1 hour, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then turn out onto a rack to cool completely.
Alternative Pan Option
Pour the batter into a greased stoneware bar pan, then bake at 350°F for 25–30 minutes, or until a toothpick comes out clean.
Make the Icing
In a mixing bowl, beat the butter and cream cheese together until smooth and creamy.
Gradually add the confectioners’ sugar, mixing until fully incorporated and smooth.
Add the vanilla and salt, and mix until well combined.
Finish
Spread the icing over the completely cooled cake.
Notes
Preparation
- To toast nuts, spread on a baking sheet and bake at 350°F for 6–8 minutes, until fragrant.
- Shred carrots finely for the best texture and even distribution.
- Walnuts can be used in place of pecans if preferred.
- High Altitude (~4,750 ft / 1400 m) – Increase the flour to 2 tbsp plus 2 tsp extra, reduce the baking soda to 1¾ tsp, and increase the baking time slightly as needed. Sea Level – Use 2 cups flour and the full 2 tsp baking soda as written.
Serving Suggestions
- Serve at room temperature for the best flavor and texture.
- Great for gatherings, holidays, and family-style desserts.
Variations
- Add optional nutmeg and ginger for a slightly deeper, warmer spice profile.
Make-Ahead & Storage
- Store covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best texture.
- Unfrosted cake can be wrapped and frozen for up to 2 months.