Carrot cake with pineapple

For the cake:
  • 2 cups granulated sugar
  • 1 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 pound carrots, grated
  • 1/2 cup diced fresh pineapple
For the frosting:
  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar, sifted

For the decoration:

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

2007, Ina Garten, All Rights Reserved
0_20170501_211916.jpg I did modify this recipe a little.

I used a 10" springform pan and sprinkled just about 1/4 cup of the walnuts in the top instead of putting them into the batter. I also used 1 1/2 cups of sugar and 4 large eggs instead of 3 extra large and about a little over 1/2 teaspoon of cinnamon. To us it tastes better cold also.
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Staff Member on LOA
Okay, this recipe looks like it is delicious.


am going to follow your directions and make this for my husband. He loves carrot cake. Will let you know how it comes out.
My favorite is also carrot cake. We are not big on cinnamon (spices really). That's why I made it only a little. But have made it (different recipe) with a full teaspoon and it's good. This one turned out more like a fruit cake with just a hint of cinnamon flavor. So if your husband likes cinnamon, Might at least put in 1 teaspoon :)

I look forward to hearing your results :)

The Cinderella picture was great!
Made this cake again only i added cherries and dried cranberries and substituted margarine for the oil. I like the flavor better with the margarine.

Turned out pretty good. But I'm thinking the next time I will make one with just carrots, pineapple, and cherries. The bites of just those three was really good.