Southern Carrot Cake Loaf with Pineapple

Slice of carrot cake in a blue ceramic plate with a golden fork with some shredded carrots and pecan pieces in the background.

5 from 5 votes

Southern Carrot Cake Loaf with Pineapple

A moist Southern carrot cake loaf with pineapple studded with pecan pieces and warm notes of cinnamon. This easy-to-make treat combines the classic flavors of traditional carrot cake in a convenient loaf form perfect for slicing.

Prep Time15

Cook Time55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 312kcal

Author: Vaishali

Equipment

Ingredients

1 cup sugar
1.5 stick unsalted butter ¾ cup, at room temperature
3 large eggs at room temperature
2 cups all-purpose flour
2 teaspoon cinnamon powder
2 teaspoon baking powder
1.5 teaspoon baking soda
½ teaspoon salt
2 cups shredded carrots from 3 medium-sized carrots (peeled)
1 cup crushed pineapple canned, in it's own juice
½ cup chopped pecans

Instructions

Plan ahead: Allow time for your butter and eggs to come to room temperature before beginning this Southern-style carrot cake loaf with pineapple for the best texture and even mixing. Grease a 9 by 5 inch loaf pan with butter and flour and line it with parchment paper. Preheat the oven to 350 degrees F/175 degrees C.
Set a fine mesh soup strainer/sieve over a deep mixing bowl and add the flour, cinnamon powder, baking powder, baking soda, and salt into it. Sift the dry ingredients into the bowl.
In the bowl of your stand mixer, add the room-temperature butter and sugar. Fit the paddle attachment to the stand mixer and mix on medium-low speed until the butter and sugar are fully combined, light, and creamy (about 2 minutes)
To the butter and sugar mixer, add the eggs and mix on medium speed, slowly increasing to medium-high, and mixing until well combined and almost pale (2 minutes).
Add the sifted dry ingredients to the stand mixer and start mixing on low speed, slowly increasing the speed to medium-high. Mix until everything is combined and no dry flour is left. Do not overmix.
Add the shredded carrots, chopped pecans, and crushed pineapple.
Mix with your mixer on medium speed until fully incorporated.
Transfer the prepared carrot cake batter to the prepared loaf pan
Bake in the oven for 55 to 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Let the baked loaf cool on a cooling rack for a few minutes before slicing.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Store: This Carrot Cake Loaf slices stay fresh for 3-4 days when kept in an airtight container (a glass container with a secure lid works perfectly) at room temperature. For longer storage (though they rarely last that long!), transfer the slices to the refrigerator and gently reheat them in a toaster oven before serving. If using a microwave, limit reheating to no more than 10 seconds to maintain its delicate texture.

Freeze: You can freeze the cake whole or sliced. For the whole loaf, wrap tightly in plastic wrap (I love my Chic Plastic wrap!), place in a freezer bag, and freeze. Alternatively, slice the cake and wrap individual pieces in plastic wrap. Freeze for up to 2 months and let it thaw at room temperature.

Mixing by hand - no stand mixer, no problem. You can 100% make this recipe by mixing the ingredients by hand. All you need is a deep mixing bowl, a whisk, a spatula, and some elbow grease.

Greasing the loaf pan - use the wrapper of the butter stick to rub and spread the butter in the loaf pan to grease it.

Use room-temperature butter and eggs. This ensures the ingredients blend well, creating a smoother, more uniform batter that bakes evenly.

Crushed pineapple - Use a slotted spoon to take the pineapple out of the can. This will drain any excess juices.

Don't over-mix - Exercise restraint when combining your batter for loaf cakes. Whether using a stand mixer or handheld blender, stop mixing as soon as ingredients are incorporated. When in doubt, it's better to under-mix slightly. This gentle approach ensures your loaf will be tender and airy rather than heavy and dense.

Baking the loaf - Always line your loaf pan with parchment paper—this step is essential for both perfect results and easy cleanup. Fill the loaf pan only about ¾ full to prevent any overflow during baking. Watch your timing carefully to avoid dry, disappointing results!

Nutrition