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a slice of Amish carrot cake on a small plate.

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
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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
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