Old-Fashioned Pineapple Carrot Cake Recipe

If you want to make the best carrot cake from scratch, it’s easier than you think. This Old Fashioned Carrot Cake recipe with pineapple, pecans and coconut is exactly like the cake my grandmother used to make: mixed in a bowl with a whisk, no stand mixer or special equipment required.

What is Old Fashioned Carrot Cake?

Old fashioned carrot cake is a moist, tender cake made with freshly grated carrots, warm spices, and simple pantry ingredients. In this version, crushed pineapple and coconut add extra moisture and flavor while pecans provide a pleasant crunch. The hallmark of an “old fashioned” recipe is its simplicity: you can prepare it with just a bowl, a whisk and a grater—no electricity required.

This carrot cake makes an excellent dessert for birthdays, gatherings, or a cozy afternoon tea. Enjoy it plain or top it with a tangy cream cheese frosting for a classic finish.

Ingredients Needed

Skip to the recipe card below for a concise ingredients list and instructions.

• 240 g (2 cups) plain flour (all-purpose)
• 1/2 tsp salt
• 5 g (1.5 tsp) baking powder
• 4 g (3/4 tsp) baking soda
• 4 g ground cinnamon
• 2 g ground nutmeg
• 270 g (1.5 cups) firmly packed brown sugar
• 125 g neutral oil (vegetable or canola)
• 3 large eggs
• 240 g (2 cups) freshly grated carrots
• 40 g coconut (desiccated or shredded)
• 225 g (1 cup) crushed pineapple with juice
• 35 g chopped pecans (or walnuts)
• 4 g vanilla extract

For Best Results

1. Use fresh, firm carrots about 6–8 inches long and grate them on the larger side of the grater or with a food processor for the best texture.
2. Shredded coconut works well, but desiccated coconut is fine if that’s what you have.
3. Canned crushed pineapple (including the juice) keeps the cake moist; fresh pineapple chunks can be used but may change the moisture level slightly.
4. Swap pecans for walnuts if preferred.
5. Adjust spices to taste — cinnamon and nutmeg are classic, but allspice or a hint of cardamom can be interesting variations.

This recipe produces a moist, flavorful cake that showcases carrots, pineapple and pecans while staying true to a simple, old-fashioned approach.

Step by Step Tutorial

Step 1 – Prepare the Cake Pan

Grease an 8×8 inch or 9×13 inch pan with oil or butter, line the bottom with parchment paper and dust the sides with a little flour. Preheat the oven to 180°C (350°F).

Step 2 – Make the Cake Batter

Sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.

In a large bowl, mix the oil and brown sugar until combined. It will look thick and somewhat lumpy, which is fine. Add the eggs one at a time, whisking well after each addition.

Stir in the crushed pineapple with its juices and the coconut, then add the grated carrots and vanilla. The batter will be quite loose at this stage because of the pineapple and carrot juices — that moisture is what gives the cake its tender texture.

Add the dry ingredients in two portions, folding gently to combine. Reserve about 2 tablespoons of the dry flour mixture, toss the chopped pecans in that reserved flour to coat them, and fold the pecans into the batter. Coating nuts with flour helps keep them from sinking to the bottom as the cake bakes.

Pour the batter into the prepared pan and spread evenly. Bake at 180°C (350°F) for 40–45 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to rest in the pan for about 3 minutes, then turn it out onto a wire rack to cool completely before frosting.

Step 3 – Prepare the Cream Cheese Frosting

Beat cream cheese until smooth, then add softened butter and beat together. Gradually add sifted icing sugar a half-cup at a time, beating until smooth and fluffy. Add lemon zest and a teaspoon of lemon juice at a time to reach a spreadable consistency. Taste as you go and stop when you have a balanced, slightly tangy frosting.

Step 4 – Assemble and Decorate

When the cake is completely cool, spread almost all the frosting over the top and sides, reserving a little for decoration. If desired, tint small portions of the reserved frosting to create carrot-shaped decorations using orange and green colors. Pipe small carrots on the cake and add green leaves, or decorate however you like.

Slice and serve. This moist old fashioned carrot cake pairs beautifully with a generous layer of cream cheese frosting.

Storage Instructions

Storage depends on whether the cake is frosted.

Unfrosted Cake

Wrap the cooled cake tightly in cling film. Store at room temperature for up to 2 days or refrigerate for 5–7 days. You can also freeze the unfrosted cake for up to 3 months; thaw in the fridge before frosting.

Frosted Cake

Once frosted, store the cake in an airtight container in the refrigerator for up to 5 days. To freeze a frosted cake, place it on a tray in the freezer for an hour to firm up, then wrap tightly in plastic and freeze for up to 3 months. Thaw in the refrigerator before serving.

Baker’s Tips

1. Line the pan and preheat the oven for reliable results and even baking.
2. Use good quality ingredients and freshly grated carrots for best flavor and texture.
3. Toast the nuts and coconut briefly for a deeper, nuttier note if you like.
4. Remove from the oven when the edges are set and the center is just firm to the touch; overbaking dries the cake.
5. To slice cleanly, dip your knife in warm water and wipe it dry between cuts.
6. Spread frosting only after the cake is completely cool to prevent melting and sliding.

Recipe