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This carrot cake is incredibly moist, flavorful, and packed with texture thanks to finely grated carrots and crushed pineapple. It’s perfectly spiced, tender, and ideal for layering, decorating, or serving as-is with cream cheese frosting.What makes this recipe special is the mixing method — combining the sugar and eggs first, then slowly incorporating oil, creates a smooth, emulsified batter that bakes up rich and soft every time.This recipe is sized for one 6-inch cake batch and can be baked into two or three layers depending on pan depth.
Ingredients
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398g sugar (about 2 cups)
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4 large eggs
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310g canola oil (about 1⅓ cups)
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4g vanilla extract (about 1 tsp)
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450g all-purpose flour (about 3¾ cups)
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9g baking powder (about 2 tsp)
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6g baking soda (about 1¼ tsp)
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6g ground cinnamon (about 2 tsp)
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4g salt (about ¾ tsp)
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228g finely grated carrots (about 2¼ cups, packed)
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156g crushed pineapple (about ¾ cup, well drained)
This recipe is best when measured by weight using a Kitchen Scale.
Cup measurements are provided for convenience, but flour, sugar, and carrots can vary greatly depending on how they are packed or scooped. For the most consistent and professional results, I strongly recommend using the gram measurements listed.
In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and hand mixer), combine the sugar and eggs. Mix on medium speed for about 1–2 minutes, until the mixture becomes lighter in color and slightly thickened.
With the mixer running on low speed, slowly stream in the canola oil & vanilla extract. This gradual addition allows the oil to emulsify properly with the eggs, creating a smooth and stable batter.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly blended. This step ensures the leavening agents and spices are evenly distributed throughout the batter.
Add the dry ingredients to the egg mixture and mix on low speed just until combined. Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is fully incorporated. Be careful not to overmix, as this can lead to a dense cake.
Mix in the crushed pineapple followed by the finely grated carrots. Mix gently until they are evenly dispersed throughout the batter. The carrots add structure and moisture, while the pineapple gives this cake its signature tenderness and subtle sweetness.
Don't forget to finely grate the carrots like I did 🤦🏾♀️ The best way to do this is to place carrots in a food processor and grate til very fine 👇🏾
This will give the cake a soft texture while adding flavor and structure.
Preheat your oven to 325°F (165°C) and prepare your cake pans by greasing and lining them with parchment paper.
Divide batter evenly into pans.
Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
Let cool completely before frosting.
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