by Anna 47 Comments
Jump to Recipe Print Recipe
Amish Carrot Cake
Amish carrot cake made with crushed pineapple and pecans and topped with a luscious cream cheese frosting, is one of my all-time favorite cakes (along with my Tiramisu Torte Cake). It's a deep-flavored moist cake with carrots and pecans in every bite.
And let me assure you, there is no comparison between this cake and store-bought carrot cake mixes. I'm okay with some kinds of cake mixes, but carrot cake mixes taste far too artificial for my liking. So if I'm going to eat carrot cake, it has to be homemade.
This Amish carrot cake is good on its own. Or you could dust the top with powdered sugar and call it good. But topping it with cream cheese frosting takes it to another level, making it irresistibly delicious!
Ingredients
- Sugar: Acts as a sweetener in the cake, adding sweetness to balance the flavors of the other ingredients. It also contributes to the moisture and tenderness of the cake. (Combining brown sugar and white sugar in your carrot cake recipe can add depth of flavor, moisture, and a slightly different texture compared to using only white sugar.)
- Vegetable or Canola Oil: Provides moisture to the cake, making it tender and preventing it from becoming dry. Oil also helps to keep the cake moist for a longer period compared to butter.
- Eggs: Serve as a binding agent, helping to hold the cake together. They also add moisture and richness to the cake, contributing to its texture and structure.
- Shredded Carrots: Give the cake its signature flavor and texture. Carrots add moisture and natural sweetness while also providing texture. They also contribute to the cake's visual appeal.
- Crushed Pineapple: Adds sweetness, moisture, and flavor. Pineapple also helps to tenderize the cake and adds a subtle tropical flavor.
- All-Purpose Flour: Provides structure by forming the base of the batter. Flour gives the cake its crumb and helps it hold together.
- Baking Powder: Acts as a leavening agent, helping the cake to rise and become light and fluffy. It creates air bubbles in the batter, resulting in a softer texture.
- Baking Soda: Also serves as a leavening agent, but it reacts with acidic ingredients like pineapple to create carbon dioxide gas, which helps the cake rise. Baking soda also neutralizes the acidity of the pineapple.
- Salt: Enhances the flavors of the other ingredients and balances the sweetness in the cake. It also strengthens the gluten structure in the flour, contributing to the cake's texture.
- Ground Cinnamon: Adds a warm and spicy flavor, complementing the sweetness of the other ingredients.
- Chopped Pecans (optional): Provide texture and crunch to the cake. Nuts add a rich, nutty flavor and complement the sweetness of the cake.
This post contains affiliate links.
Shredded Carrots Recipe
Making an Amish carrot cake recipe is a great way to use up extra carrots. And I highly recommend using freshly grated carrots (don't use the bagged shredded carrots) for this recipe.
My mom used to plant lots of carrots in her garden. Then she kept them in the dirt in our cold root cellar over the winter. So we had plenty of homegrown carrots to use for making this delicious old-fashioned carrot cake.
Another great thing about carrot cake is the additional vitamins you get from eating carrots. It's a vegetable and dessert in one.
And I don't feel quite as guilty about eating a slice of this pineapple pecan carrot cake with my coffee in the morning as eating my favorite chocolate cake or Amish shoofly cake. Because, as you can tell, it has more added nutrition and protein than many cakes do.
Walnut Carrot Cake or Pecan Carrot Cake
I like to use pecans to make this carrot cake because I'm partial to the flavor of pecans. And they add so much richness to the flavor profile.
But if you prefer walnuts, or if that's all that you have on hand, they'll work as well.
If you don't care for nuts, or have someone with an allergy, feel free to leave them out.
Make-Ahead Moist Carrot Cake
This carrot cake with pineapple and pecans is moist and dense, but each forkful tastes super soft and luscious. And if made ahead, the flavor intensifies and the cream cheese frosting seeps into the layers, creating an even more tender bite.
So if you’re looking for a good make-ahead cake whose taste and texture won’t be compromised, this is the one!
But this carrot cake will need to be refrigerated. And it will keep well in the refrigerator for at least a week. After a week the flavor may start to fade, and the cake may begin to dry out.
You can, however, freeze tightly wrapped and unfrosted cakes for up to several months.
Layered or 9x13" Carrot Cake
This recipe is perfect for making an easy 9x13" carrot cake or a layered carrot cake.
If you want a more classy-looking cake, make it in layers. But if you want to go the easiest route, bake it in a greased 9x13" pan.
The batter fits into two 9" round pans. However, if you prefer thinner layers you can divide the batter between three 9" pans.
Remember that a thinner cake will not require as long baking time. So you will need to adjust the baking time accordingly.
If you are making a layered cake, you will want to spray and parchment-line the bottom of the pans for easier removal.
A pie server is perfect for serving layered cake.
Carrot Cake or Carrot Cupcakes Are Perfect for Easter Dinner
Transform this delightful carrot cake batter into cupcakes for a delightful treat. This recipe yields approximately 24 cupcakes. Bake the carrot cupcakes for approximately 18 to 20 minutes or until a toothpick comes out clean.
If you enjoy this Amish recipe for carrot cake with pineapple and pecans, I'd love it if you left a comment and star rating below. Thank you!
Perhaps you'd also like to try Amish Applesauce Cake, Chai Spice Cake, Apple Cream Cheese Bundt Cake, and my Angel Food Cake recipes as well.
Amish Carrot Cake Recipe with Pineapple and Pecans
This old-fashioned carrot cake is moist and full of flavor. Topped with cream cheese frosting, it is one of my all-time favorite cakes!
4.80 from 20 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American, Amish
Servings 24 servings
Calories 563 kcal
Ingredients
Cake:
- 2 c. sugar (or use 1 c. sugar and 1 c. brown sugar)
- 1 1/2 c. vegetable or canola oil
- 4 large eggs
- 2 1/2 c. shredded carrots (approx. 4 large carrots)
- 1 c. crushed pineapple, drained
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 3/4 c. chopped pecans or walnuts (optional)
Cream Cheese Frosting:
- 1 pkg. (8oz.) softened cream cheese
- 1 c. softened butter (2 sticks)
- 1 tsp. vanilla extract
- 3 - 3 1/2 c. powdered sugar
- 1/4 tsp. salt
Instructions
To Make the Cake:
Preheat oven to 350°.
Spray two 9" round cake pans with cooking spray and cut parchment circles to place into the bottoms.
Or you can bake this cake in a greased 9x13'" pan.
In a mixing bowl, with paddle attachment, mix oil and sugar.
2 c. sugar (or use 1 c. sugar and 1 c. brown sugar), 1 1/2 c. vegetable or canola oil
Add the eggs and mix until creamy.
4 large eggs
Add the shredded carrots and pineapple. Mix to combine.
2 1/2 c. shredded carrots (approx. 4 large carrots), 1 c. crushed pineapple, drained
In a separate bowl, mix the flour, baking powder, soda, salt, and cinnamon. Add this to the wet ingredients and mix only to combine.
2 c. all-purpose flour, 2 tsp. baking powder, 1 1/2 tsp. baking soda, 1 tsp. salt, 2 tsp. ground cinnamon
Stir in the nuts.
3/4 c. chopped pecans or walnuts (optional)
Bake for 32 - 40 minutes or until a toothpick inserted in the center comes out clean. Cool.
Cream Cheese Frosting:
Beat the cream cheese until smooth, add the butter, and beat till it's creamy.
1 pkg. (8oz.) softened cream cheese, 1 c. softened butter (2 sticks)
Add the vanilla, salt, and powdered sugar and mix, scraping the sides of the bowl. Beat for about a minute or until it's creamy and fluffy.
3 - 3 1/2 c. powdered sugar, 1 tsp. vanilla extract, 1/4 tsp. salt
Frost cake when cool.
Store this cake in the refrigerator for up to a week.
Notes
If you desire a spicier carrot cake, add 1/4 tsp. each of ground cloves, ginger, and nutmeg.
And if you have someone with a nut allergy, feel free to make this cake without any nuts. Raisins are another optional add-in.
I highly recommend using freshly grated carrots. The bagged shredded carrots you can buy at the supermarket are too big and dry shreds.
You can also make this recipe into cupcakes. Bake cupcakes for about 18 - 20 minutes. Yields 24 cupcakes.
Nutrition
Serving: 1servingCalories: 563kcalCarbohydrates: 75gProtein: 4gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 49mgSodium: 327mgPotassium: 158mgFiber: 2gSugar: 56gVitamin A: 4414IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Keyword Amish Carrot Cake Recipe, Carrot Cake with pineapple and pecans
Tried this recipe?Let us know how it was!
More Amish Recipes
- Easy Amish Chicken Salad Recipe
- Easy Cherry Pie With Graham Cracker Crust
- What to Serve With Biscuits and Gravy (41 Sides)
- Amish Pickled Eggs and Beets Recipe
Reader Interactions
Comments
Twilla King
Going to make this cake in a few days can I make it in a Bundt pan?
March 27 2024
Reply
Anna
I've never made it in a bundt pan, so I can't give you a definite answer. But I see no reason why you couldn't. You will need to adjust the baking time.
Reply
Twilla
Thank you for answering my question about the Bundt pan, I was just curious if the cake would hold together when taken out of Bundt panReply
Anna
Hmmm... I don't think it's texture is that different from the apple cake I make in bundt pan. Make sure the pan is very well greased and let it cool for awhile before removing.
Reply
Larissa
My second time making the cake, this time for an early family Easter gathering this year. Turned out very tasty and pretty. However, for some reason, the cream was a little lumpy and more runny than I wanted it. I’m sure it was on my end! I improvised and added some corn starch and decorated the sides and edges of the top of the cake with crumbs from when I trimmed the cake. Topped with caramelized carrot flowers (recipe found on Pinterest!) and mint leaves, turned out beautiful. Thank you for the recipe!Reply
Anna
Thank you for taking the time to leave a comment. I'm glad you figured out how to make it work for you.
Reply
Tessa
Absolutely delicious! Moist, flavorful, incredible!!! Make it! It will change your life! The only thing I added was about 1/2c more walnuts than called for! Frikkin YUM!Reply
Anna
Thank you for taking the time to leave such a nice comment. Glad you enjoyed it!
Reply
Evelyn Smith
I just made this recipe. It's still cooling a bit in the pans but looks very strange unlike any cake I have ever baked and I've probably made 100's. Hope the taste is OK. I'll let you know
Reply
Anna
I hope it turned out for you. This is one of my most well-loved recipes, with many great reviews.
Reply
Evelyn Smith
Me again. Someone else mentioned the amount of oil. I agree. I think I could squeeze oil out of the baked cake. Unfortunate. I had high hopes.Reply
Anna
I'm sorry! I wish I'd know what to tell you that happened, but not sure why it turned out like that for you? I've baked this cake for many years, and never had trouble. This recipe also has many rave reviews. Between my website and Pinterest, it has well over 60 comments of people saying it's the best carrot cake they've ever eaten.
Daniel
First, I love this cake, and it's a good recipe.Second, may I ask you a question not on the general chat? Is there a way to email you and ask you direct?
Reply
Anna
Sure, you can find me on Facebook at My Amish heritage and message me on messenger.
Reply
Dianne
This is the best carrot cake, I have ever made. The tasty fluffy cream cheese topping is what finishes it off. Yummy!Reply
Anna
So glad you enjoyed it! Thanks for taking the time to leave a comment.
Reply
Diane
This is the BEST carrot cake I have ever had! Thank you for sharing. This is definitely a keeper. I ended up doubling the frosting. Made a 2 layer cake and 12 cupcakes. It was a hit for my son’s birthday 🎂.Reply
Anna
So glad you enjoyed it! Thank you for taking the time to leave a comment.
Reply
P.Tate
This recipe is definitely your go to for your carrot cake it turned out amazingly the smell of Fall throughout the house my client is definitely going to be Happy.Reply
Anna
Thank you for taking the time to leave a kind comment.
Reply
Darline
This is the first cake I have made by scratch. It was so good. I added the juice from the pineapple but forgot to pull back on the liquid, so I added a few more table spoons of flour & brown sugar. Also used apple sauce instead of oil. It was amazing. I used extra shredded carrots & sprinkled pecans on top if the cake. It was amazing!!!Reply
Anna
I am so glad that your first cake from scratch turned out amazing!! Thank you for leaving a comment!
Reply
Irene
I made this cake and everyone loved it!Reply
Anna
Yay! Thanks for taking the time to leave a comment.
Reply
Colleen
‘Hands down the BEST cake you have ever made’ - husband
‘That cake was the BOMB’ - friend
‘That was the best cake I’ve had in years’ - neighborI was so incredibly happy with this cake and the absolutely delicious frosting. Made my husbands birthday extra special. This recipe is going in the ‘definitely make again and again’ column.
Reply
Anna
Thank you for taking the time to leave a wonderful comment. So happy to hear they loved it!
Reply
Maureen
This is a great cake!! I have a friend that gets one every so often and she wants everything in it! I usually add raisins and coconut. We all think it’s the best of the best!!! This is one to pass down through the generations. Thank you for sharing this.Reply
Anna
Thank you for taking the time to leave a kind comment.
Reply
Sharin
Absolutely the BEST cake I’ve ever baked!!Reply
Anna
I am so glad that you were happy with it! Thank you for taking the time to leave a comment.
Reply
LauraB
I made this cake in a 9 x 13 pan. It was absolutely delicious. Moistest cake I have ever made. I didn't include the nuts because I'm not a fan, but I added golden raisins. I also used fresh carrots and shredded them in my food processor. Will absolutely make again! I encourage you to try!Reply
Anna
Thank you for taking the time to leave a comment. I'm so glad you enjoyed your carrot cake.
Reply
Velvet Feaster
Love this recipe, nice and moist delicious. Everyone I shared it with said it’s the best carrot cake everReply
Anna
I'm glad you enjoyed it! Thank you for taking the time to leave a comment!
Reply
Ann Hughes
Thank you for this great recipe! I made this delicious layer cake on Good Friday with walnuts, pineapple and golden raisins for Easter. Everyone loved it and it tasted even better on Monday. I plan to make another one in a 9x13 pan for a pot luck next week. I can't wait for the ooh's and aah's!Reply
Anna
Thank you for taking the time to leave a review. I'm so glad you enjoyed it!
Reply
Marion
Baked this carrot cake today as the recipe states except I added some raisins. It is soooo good!Reply
Anna
I am glad that you are enjoying it!
Reply
Paula
I baked this cake and it is absolutely amazing!!!Reply
Anna
I'm so glad you're enjoying it!
Reply
Barb
Just made my 2nd one in a week! Absolutely delicious!
Reply
Anna
Thank you for taking the time to leave a nice comment. I just made it yesterday too.
Reply
Sharon
What size can of pineapple?
I haven’t made this yet but pineapple in the cake calls me!Reply
Anna
The recipe uses 1 cup of crushed pineapple. I usually buy regular-sized (20 oz.) cans of pineapple and measure out 1 c. Use the rest for something else or just eat it plain. I haven't tried any smaller-sized cans. Not sure if the 8 oz. can would be enough by the time you drain the juice.
Reply
Sharon
I used the 20 oz can, after it drained there was just a little over a cup so I used it all.Reply
Yumi
Tried this recipe last night with the recipe's 1 1/2 cups oil, but I don't know how you get to incorporate that so much oil. Just wondering if there's a typo with that. Mine did not mix well and so the cake came out so oily and since I was using springform pan, the oil was dripping as well. It still tastes good though, not so sweet.
Reply
Anna
I'm sorry it didn't work the best for you. It is not a typo, it's one and a half cups. This is the recipe my mom used, and I've made it many times. Never had a problem with too much oil. Not sure what would have happened?
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
