...
Go Back

Scratch Carrot Cake with Pineapple

This homemade carrot cake is moist, flavorful, and packed with carrots, pineapple, and walnuts. A perfect dessert for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
Wet Ingredients
  • 1 cup vegetable oil
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
Other
  • 2 1/2 cups thinly grated carrots about 4–5 medium carrots
  • 8 oz crushed pineapple not drained
  • 1 1/2 cups chopped walnuts

Method
 

  1. Preheat oven to 325°F.
  2. Grease and flour two 8-inch round cake pans.
  3. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  4. Mix vegetable oil, brown sugar, granulated sugar, eggs, and vanilla until well combined.
  5. Add the wet mixture to the dry ingredients and mix until just combined.
  6. Gently fold in grated carrots, crushed pineapple, and chopped walnuts.
  7. Pour batter into prepared pans and bake for about 45 minutes or until a toothpick comes out clean.
  8. Let cool in pans for 10–15 minutes before transferring to wire racks to cool completely.

Notes

For a richer flavor, consider adding raisins or using a cream cheese frosting.