Amish carrot cake made with crushed pineapple and pecans and finished with a silky cream cheese frosting is one of my favorite cakes. It’s deeply flavored, moist, and packed with carrot and nut texture in every bite.
Homemade carrot cake is far superior to boxed mixes, which often taste artificial. When I want carrot cake, I make it from scratch so the flavors are fresh and natural.
This Amish carrot cake is delicious on its own—just a dusting of powdered sugar will do—but the cream cheese frosting elevates it to irresistible status.
Why You’ll Love This Amish Carrot Cake
- Moist and tender, with carrots and pineapple in every bite.
- Warm cinnamon gives it a comforting, rich flavor.
- Crunchy pecans add texture—omit for a nut-free version.
- Versatile: bake as a layered cake, in a 9×13 pan, or as cupcakes.
- Finished with a luscious cream cheese frosting for a classic pairing.
Ingredients
- Sugar: Sweetens and adds moisture. A mix of brown and white sugar adds depth.
- Vegetable or canola oil: Keeps the cake moist longer than butter.
- Eggs: Bind ingredients and add richness.
- Shredded carrots: Provide flavor, natural sweetness, and texture. Freshly shredded works best.
- Crushed pineapple: Adds moisture, sweetness, and a subtle tropical note.
- All-purpose flour: Builds structure so the cake holds together.
- Baking powder: Leavens the cake for a light texture.
- Baking soda: Reacts with the pineapple acidity to help the cake rise.
- Salt: Enhances all flavors and balances sweetness.
- Ground cinnamon: Adds warm, spicy flavor.
- Chopped pecans (optional): Add crunch and a rich, nutty flavor.
Step-by-Step Instructions
Prepare the pans:
- Spray two 9″ round cake pans with cooking spray and place parchment circles in the bottoms, or grease a 9×13″ pan.
Mix the wet ingredients:
- In a mixing bowl with a paddle attachment, combine sugar and oil until blended.
- Add eggs and beat until creamy.
- Stir in shredded carrots and drained crushed pineapple until combined.
Mix the dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Combine:
- Gradually add the dry mixture to the wet ingredients and mix only until just combined.
- Fold in ¾ cup chopped pecans or walnuts, if using.
Bake:
- Pour batter into prepared pans.
- Bake at 350°F (175°C) for 32–40 minutes, or until a toothpick inserted in the center comes out clean. A 9×13 pan may take longer.
- Allow cakes to cool completely before frosting.
Make the frosting:
- Beat softened cream cheese until smooth.
- Add softened butter and beat until creamy.
- Add powdered sugar, vanilla, and salt. Scrape the bowl and beat about a minute until fluffy.
Frost the cake:
- Once the cake is completely cool, spread the cream cheese frosting over it.
- Store the frosted cake, tightly covered, in the refrigerator for up to a week.
Layered or 9×13″ Carrot Cake
This batter works well for a 9×13″ cake or a layered cake. For a more polished presentation, bake in layers; for simplicity, use a greased 9×13″ pan.
The recipe fills two 9″ round pans; divide between three pans if you want thinner layers. Adjust baking time accordingly—thinner layers bake faster.
If making layers, spray pans and line the bottoms with parchment for easy removal.
Shredded Carrots
Use freshly grated carrots for the best texture and moisture. Pre-shredded bagged carrots tend to be drier and coarser.
Fresh garden carrots or homegrown roots work wonderfully in this old-fashioned recipe. Besides flavor, carrots add vitamins and a bit of nutrition to this dessert, making it feel a touch more wholesome.
Walnut or Pecan Carrot Cake
Pecans add a rich, buttery flavor, but walnuts are a fine substitute. Omit nuts entirely if you need a nut-free cake; raisins are another optional add-in.
Make-Ahead Tips
This pineapple-pecan carrot cake stays moist and tender. Made ahead, the flavors deepen and the frosting soaks into the layers for an even softer texture.
Store refrigerated; the cake keeps well for up to a week. For longer storage, freeze unfrosted layers tightly wrapped for several months and thaw before frosting.
Carrot Cupcakes
You can turn this batter into cupcakes—perfect for gatherings or Easter dessert. The recipe makes about 24 cupcakes; bake for 18–20 minutes or until a toothpick comes out clean.
More Amish Cake Recipes
- Amish Applesauce Cake
- Chai Spice Cake
- Apple Cream Cheese Bundt Cake
- White Cake
- Angel Food Cake
- Fruit Jello Cake
- Roundup: 20 Easy Amish Cake Recipes
If you try this Amish carrot cake with pineapple and pecans, please leave a comment and rating—I’d love to hear how it turned out!
📖 Recipe Card
Amish Carrot Cake Recipe with Pineapple and Pecans
Ingredients
Cake:
- 2 c. sugar (or 1 c. sugar + 1 c. brown sugar)
- 1 ½ c. vegetable or canola oil
- 4 large eggs
- 2 ½ c. shredded carrots (approx. 4 large carrots)
- 1 c. crushed pineapple, drained
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 ½ tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- ¾ c. chopped pecans or walnuts (optional)
Cream Cheese Frosting:
- 1 pkg. (8 oz.) softened cream cheese
- 1 c. softened butter (2 sticks)
- 3–3 ½ c. powdered sugar
- 1 tsp. vanilla extract
- ¼ tsp. salt
Instructions
To Make the Cake:
- Preheat oven to 350°F (175°C).
- Spray two 9″ round pans and line bottoms with parchment, or grease a 9×13″ pan.
- In a mixing bowl with a paddle attachment, mix sugar and oil. Add eggs and beat until creamy.
- Add shredded carrots and drained pineapple; mix to combine.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Gradually add to wet ingredients and mix just until combined.
- Stir in nuts, if using.
- Bake 32–40 minutes or until a toothpick comes out clean. Cool completely.
Cream Cheese Frosting:
- Beat cream cheese until smooth, add butter and beat until creamy.
- Add powdered sugar, vanilla, and salt. Scrape sides and beat until fluffy.
- Frost the cooled cake.
- Store in the refrigerator for up to a week.
Notes
If avoiding nuts, omit them or use raisins as a substitute.
Use freshly grated carrots rather than pre-shredded bagged carrots for better texture and moisture.
To make cupcakes, bake for about 18–20 minutes; yields roughly 24 cupcakes.