Grandma's Carrot Cake with Pineapple & Cream Cheese Buttercream

Grandma's Carrot Cake with Cream Cheese Buttercream in a 9x13 pan

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

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Author Susie Weinrich

Ingredients

Cake

2 cups all purpose flour
2 teaspoon baking powder
1½ teaspoon baking soda
1 teaspoon kosher salt
2 teaspoon cinnamon
⅛ teaspoon allspice
2 cups sugar
1½ cups vegetable oil
4 large eggs
2 cups finely grated carrots about 5-6 carrots, drain excess liquid
8 ounce can crushed pineapple drained
½ cup nuts chopped (I use pecans)
½ cup raisins
***Optional: 1 cup coconut
non-stick spray

Cream Cheese Buttercream- if making the cake in (3) 8 inch rounds, double the frosting recipe

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

Instructions

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.
2 cups all purpose flour, 2 teaspoon baking powder, 1½ teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoon cinnamon, ⅛ teaspoon allspice
Using a hand mixer or a stand mixer with the paddle attachment, cream together the sugar, oil, and eggs for about 2 minutes.
2 cups sugar, 1½ cups vegetable oil, 4 large 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.
2 cups finely grated carrots, 8 ounce can crushed pineapple, ½ cup nuts, ½ cup raisins, ***Optional: 1 cup coconut
Pour the batter into your prepared baking pan(s):
(3) - 8 inch rounds bake for 30-35 minutes, until the cake is cooked thru.
9x13 glass pan bake for about 45 minutes, until the cake is cooked thru. If the top starts to darken lightly cover with foil for the last 5 minutes.
9x13 dark metal pan bake for about 40 minutes, until the cake is cooked thru. If the top starts to darken lightly cover with foil for the last 5 minutes.
If you use 8 inch round pans, once they come out of the oven wait 10 minutes before trying to remove the cake from the pan.
Cool the baked cakes completely.
Frost the cooled cakes with the Cream Cheese Buttercream. An offset spatula is a great tool for frosting cakes!

Cream Cheese Buttercream

FROSTING NOTE:
If using (3) 8 inch round cakes, double the frosting recipe!
If using a 9x13 pan you can follow the frosting recipe as written. BUT if you like a little extra frosting, make 1.5 recipes for the 9x13 pan.
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.
½ cup butter, 8 ounce cream cheese, 3½ cups powdered sugar, 1 teaspoon vanilla

Video

Notes

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.