Carrot and Pineapple Cake - Ina Garten

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Not only does this moist cake look beautiful but it tastes fantastic as well. The cream cheese frosting compliments the pineapple in the cake and the carrots and raisins as well. This is the best carrot cake I have had in years!

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  3. For the cake:.
  4. 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.
  5. 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.
  6. 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.
  7. For the frosting:.
  8. 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.
  9. 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.
Most Helpful

I make this cake often for a restaurant to sell for dessert and everyone says it's the best carrot cake ever. I alter the recipe slightly by adding 1t of baking Powder and 1t of baking Soda. I cut the amount of salt in half. I skip the raisins and add 1c shredded coconut. I don't drain the pineapple juice out either. I add an extra tsp of cinnamon and 1/4 tsp nutmeg! It's the secret wow factor ;) enjoy!

Chef Emily Bird November 24, 2013

The best carrot cake! I did change the recipe slighty to save on some calories and fat. I kind of followed the advice of reviewers on and used 1 1/2 cups sugar, 1/2 cup oil and 1 drained 14 oz can pears mashed into sauce in place of all the oil, 4 large eggs, 1/2 tsp nutmeg, toasted pecans, and 1/2 cup canned crushed pineapple. For the frosting I used 6 oz full fat and 6 oz low fat cream cheese, a 1/2 stick butter, and all the sugar for the frosting. That made the perfect amount of frosting without wasting any. My dad, who is a stickler for full fat stuff, didn't even notice and really enjoyed the cake. Thanks for posting! I forgot to add that the cake is best eaten the next day. The longer it sits the moister it gets. I left it in the counter. It's still so terrific after 4 days!

Kiko July 21, 2009