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Carrot Cake with Pineapple and Cream Cheese Frosting

Not your average carrot cake recipe, this one is so much better. You get a deliciously moist cake without the added fat from oil or butter. 

Course Dessert
Cuisine American
Keyword carrot cake, carrot cake from scratch, carrot cake with pineapple, easy carrot cake recipe, moist
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 people


  • 2 cup shredded carrots
  • 1 cup shredded unsweetened coconut
  • 1 cup raisins
  • 1 cup orange or apple juice
  • 1 cup unsweetened applesauce
  • 1 cup crush pineapple in juice
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 cups flour


  1. Preheat oven to 350 degrees F. Plump the raisins by placing them in a small bowl with the cup of orange or apple juice. Let this sit while you prepare the rest of the ingredients. 

  2. Place shredded carrots, coconut, applesauce, brown sugar, sugar, vanilla, and pineapple in a large bowl and mix well. Drain juice from raisins and add to the mixture.  Fold in the eggs and mix well.

  3. In a separate bowl mix the flour, spices, salt, baking soda, and baking powder. Mix well. 

  4. Slowly add the flour mixture into the wet mixture and mix until well combined. 

  5. Split the batter between two 8" baking rounds. Bake for 40-45 minutes or until a toothpick inserted into the center of the pan comes out clean. 

  6. Allow cakes to cool completely on a cooling rack before frosting.