Gwin's Lodge Amazing Carrot Cake with Pineapple

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For the cake

  • Cooking spray
  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 3 cups shredded carrots (approximately 5 large carrots)
  • 8 ounces crushed pineapple in pineapple juice (drained)
  • 1 cup walnuts or pecans (finely chopped)

For the icing

  • 1 cup unsalted butter, room temperature
  • 1 pound cream cheese, room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 3 cups confectioner's sugar
  • 1/8 - 1/4 cup half-and-half, to thin frosting if needed


Prepare the cake:

  1. Heat oven to 350 F.
  2. Prepare two 8-inch round baking pans by spraying them with cooking spray and lining the bottom of each with parchment paper.
  3. In a stand mixer (or using a hand mixer), beat oil and sugar together until thick and opaque.
  4. Add eggs one at a time and beat until thoroughly mixed.
  5. Slowly add dry ingredients and then add vanilla.
  6. By hand add carrots, pineapple and nuts, and gently mix together until thoroughly combined. Don’t over mix.
  7. Pour into prepared pans. Bake 50-55 minutes until dry to touch. Cool and then invert to plate to further cool before icing.

Prepare the icing:

  1. Beat butter and cream cheese until smooth.
  2. Add vanilla and lemon juice and beat until mixed.
  3. Add confectioner’s sugar small amounts at a time. Add half-and-half for proper consistency.
  4. Refrigerate until firm enough to spread evenly (the icing will be very soft so you will want to firm it up slightly before frosting the cake).

Assemble the cake:

  1. To construct the cakes, place one layer on your serving plate and coat the top with the icing.
  2. Top with the second layer and crumb coat the top and sides of the cake. Place in the refrigerator for 30 minutes to set.
  3. Take the cake out and finish frosting the sides and top and decorate as preferred.