Grandma's Carrot Cake with Cream Cheese Buttercream

Grandma's Carrot Cake with Pineapple & Cream Cheese Buttercream

An Old Fashioned Carrot Cake recipe that is tried and true from my Grandma's recipe box. It is super moist carrot cake made from scratch. A little pineapple is added to keep the cake moist and sweet. The icing is a perfectly flavored 4 ingredient Cream Cheese Buttercream. This is the Carrot Cake recipe you will add to your recipe box!
Course Dessert
Cuisine American
Keyword grandma's carrot cake recipe, moist carrot cake with pineapple, old fashioned carrot cake recipe with pineapple
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Author Susie



  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • teaspoon allspice
  • 2 cups sugar
  • cups vegetable oil
  • 4 eggs
  • 2 cups finely grated carrots about 5-6 carrots
  • 8 ounce can crushed pineapple drained
  • ½ cup nuts chopped (I use pecans)
  • ½ cup raisins
  • ***Optional: 1 cup coconut

Cream Cheese Buttercream

  • ½ cup butter at room temperature
  • 8 ounce cream cheese at room temperature
  • cups powdered sugar
  • 1 teaspoon vanilla


Carrot Cake

  • Preheat the oven to 350 and prepare your pans with baking spray. You can make this in a 9x13 pan or (3) 8 inch round pans.
  • In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
  • Using a hand mixer or a stand mixer with the paddle attachment, cream together the sugar, oil, and eggs.
  • Add the flour mixture into the egg mixture, a little at a time, until it is well combined.
  • By hand, stir in the carrots, drained pineapple, raisins, nuts, and coconut (if using) until it is evenly distributed.
  • Pour the batter into your prepared baking pan(s), and bake for 30-35 minutes, until the cake is cooked thru.
  • If you use 8 inch round pans, once they come out of the oven wait 5-10 minutes before trying to remove the cake from the pan.
  • The cakes should be completely cool to the touch before frosting.

Cream Cheese Buttercream

  • Using a stand mixer with a paddle attachment or a hand mixer, blend together the butter, cream cheese, powdered sugar, and vanilla until it is completely blended and smooth.


If you make the cake in the (3) 8 inch pans, plan on DOUBLING the Cream Cheese Buttercream recipe to make sure you have enough to cover all layers.