Carrot Cake (Easy and ultra moist!)
User Reviews
5
Carrot Cake (Easy and ultra moist!)
Description
The Carrot Cake (Easy and ultra moist!) recipe includes carrots, crushed pineapple (with reserved juice), and shredded coconut to supply moisture and texture within a cinnamon-scented, tender crumb. The wet mix incorporates milk with vinegar, brown sugar, and oil to add richness and activate the baking soda for leavening. Baking soda is specifically chosen for its potency in rising dense batters and is preferred over baking powder here. The cake is baked at 350°F in either two round cake pans or one rectangular pan, ensuring even cooking.
The cake's flavor is enhanced by warm cinnamon and the subtle tang from vinegar, while the shredded coconut and nuts add chew and crunch. The cream cheese frosting is traditional, made by blending softened cream cheese and butter with vanilla then icing sugar. It provides a rich, smooth topping that complements the moist cake.
This carrot cake is best served cooled then frosted, suitable for celebrations or everyday treats. Storing it in the refrigerator helps maintain firmness, especially in hot and humid conditions, and improves slicing. Grating carrots carefully to avoid long strands helps achieve uniform texture. The cake can be adapted into cupcakes by adjusting baking time accordingly.
Ingredients
- 440g / 20 oz pineapple drained but RESERVE juice (Note 1, crushed, canned
- 1/4 cup (65 ml) pineapple juice from canned pineapple above, reserved, canned
Wet Ingredients
- 3/4 cup (185 ml) milk , at room temperature (full or low fat)
- 1 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2)
- 3 egg 55g/2oz each
- 1 1/2 cups (265g) brown sugar (loosely packed)
- 1/2 cup (125 ml) vegetable oil (or canola)
Dry Ingredients
- 2 cups (300g) flour , plain / all purpose
- 2 tsp baking soda (aka bi carb soda, Note 3) (NOT BAKING POWDER)
- 1/2 tsp salt
- 2 tsp cinnamon powder
Stir Ins
- 2 cups carrot about 2 carrots, peeled (Note 4, grated
- 1/4 cup coconut , shredded or desiccated (plain / unsweetened)
- 1/2 cup walnuts roughly chopped, or pecans
Frosting
- 180g / 6oz cream cheese , at room temperature (Note 5)
- 225g / 1 cup butter softened, unsalted
- 1 tsp vanilla extract
- 4 cups (480g) icing sugar sifted if clumpy (Note 6, aka powdered sugar
Instructions
- Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 - 9" round pans OR a 9 x 13" / 22 x 33cm pan with baking/parchment paper. (Note 7)
- Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.
- Whisk Dry ingredients in a large bowl.
- In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.
- Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
- Pour Wet into Dry ingredients, stir until flour is incorporated.
- Pour into prepared pan(s). Bake round cakes for 35 minutes, rectangle cake for 40 minutes, or until a skewer inserted into the middle comes out clean and the cake is golden on top.
- Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.
Cream Cheese Frosting
- Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy - about 3 minutes on speed 7 stand mixer.
- Flip one cake upside down on serving platter (for flat surface). Spread with 1/3 frosting. Place 2nd cake upside down on frosting. Frost top and sides with remaining frosting.
Storage
- If cooler than 25°C/77°C and not humid, ok to keep cake in airtight container not in fridge. If very humid OR warmer than 25°C/77°C, store in fridge (Note 8).
Notes
- Cup measurements differ internationally; this recipe is tested with metric and US measures for accuracy.
- Using vinegar or lemon juice activates the baking soda, helping the cake rise despite its moist contents.
- Prefer baking soda over baking powder, as it provides stronger leavening for this dense batter.
- Grate carrots perpendicular to the grater surface to avoid long strands and ensure even texture.
- Use block cream cheese for frosting, not the spreadable tub variety, for best results.
- Sift icing sugar if clumpy before adding to frosting for a smooth finish.
- Do not bake the batter in a single deep pan to prevent a dense, undercooked center; divide between pans as indicated.
- Store carrot cake in the refrigerator during warm, humid conditions to prevent the crumb from becoming too moist and the frosting from softening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709cal | 35% |
| Carbohydrates | 92g | 31% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 99mg | 33% |
| Sodium | 377mg | 16% |
| Potassium | 269mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 69g | 138% |
| Vitamin A | 4353IU | 87% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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