Classic Carrot Cake Without Pineapple

Moist, spiced, and purely delicious — no distractions, just flavor.

If you’re a fan of old-fashioned carrot cake but prefer a version without pineapple, this recipe is your dream come true. Packed with grated carrots, warm spices, and a tender crumb, it’s a dessert that celebrates simplicity and pure ingredients. Whether you’re baking for a birthday, a holiday, or just because — this no-pineapple carrot cake never disappoints.

Why Make Carrot Cake Without Pineapple?

Pineapple adds sweetness and moisture, but it also changes the flavor profile and texture. This version keeps it classic, letting the carrots, cinnamon, and vanilla shine without any fruity distractions.

Better texture: soft, but not soggy
Cleaner flavor: warm, earthy, and nostalgic
Customizable: add nuts, leave them out, or use whole wheat flour for a healthier twist

Ingredients

For the Cake:

2 cups granulated sugar
1 ¼ cups vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
3 cups finely grated carrots (about 4–5 medium carrots)
1 cup chopped pecans or walnuts (optional)

Step-by-Step Instructions

1. Prepare Your Pans & Oven

Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish. For easier removal, line the bottoms with parchment paper.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together:

Sugar
Oil
Eggs
Vanilla extract

Whisk until the mixture is thick, smooth, and slightly pale in color — this should take about 2–3 minutes by hand or using a hand mixer.

3. Combine the Dry Ingredients

In another bowl, sift together:

Flour
Baking soda
Baking powder
Cinnamon
Salt

Sifting helps remove lumps and adds air to the batter, making the cake lighter.

4. Mix It All Together

Slowly add the dry ingredients into the wet mixture. Stir gently with a spatula or wooden spoon until no flour remains — don’t overmix.

Fold in:

Grated carrots
Chopped nuts (if using)

The batter will be thick — that’s okay!

5. Bake

Divide the batter evenly into your prepared pans and smooth the tops.

Bake round pans for 30–35 minutes
Bake 9×13 pan for 40–45 minutes

Insert a toothpick in the center — if it comes out clean or with a few crumbs, it’s ready.

6. Cool & Frost

Let cakes cool in the pans for 10 minutes. Then transfer to wire racks and let them cool completely before frosting.

Frost with your favorite cream cheese frosting, or serve plain for a rustic touch. It’s delicious either way!

Cream Cheese Frosting (Optional but Recommended)

Ingredients:

8 oz (225g) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 teaspoons vanilla extract
3–4 cups powdered sugar

Instructions:

Beat the cream cheese and butter until smooth.
Add vanilla and beat again.
Gradually add powdered sugar and mix until fluffy.
Frost your cooled cake and refrigerate for 30 minutes before slicing.

Storage Tips

Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days (especially if frosted).
Can be frozen (unfrosted or frosted) for up to 2 months. Wrap tightly.

Add-Ons & Variations

Add a pinch of nutmeg or cloves for extra spice
Mix in raisins or shredded coconut (if not avoiding extras)
Use whole wheat flour for a heartier, healthier cake
Substitute applesauce for part of the oil for a lighter version

Healthier Without Pineapple

Pineapple is naturally sugary and acidic. Skipping it not only simplifies the recipe but also reduces overall sugar and moisture content—great if you’re looking for a slightly healthier dessert option.

Final Thoughts

This carrot cake without pineapple is perfect for anyone who loves classic, comforting flavors. It’s ideal for family gatherings, weekend baking, or as a cozy treat with a cup of tea. The texture is tender, the flavor deep, and the prep is totally beginner-friendly. Amish Peanut Butter Cream Pie