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Carrot Cake (Easy and ultra moist!)
5 from 335 votes

Carrot Cake (Easy and ultra moist!)

This carrot cake blends grated carrots, crushed pineapple with juice, and shredded coconut into a spiced batter of cinnamon and baking soda to create a moist and tender crumb. It’s sweetened with brown sugar and balanced with vinegar-activated baking soda for rise. The cake is baked in round or rectangular pans and topped with a smooth cream cheese frosting made from cream cheese, butter, vanilla, and icing sugar.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12
Calories: 709 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. 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)
  2. Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.
  3. Whisk Dry ingredients in a large bowl.
  4. In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.
  5. Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
  6. Pour Wet into Dry ingredients, stir until flour is incorporated.
  7. 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.
  8. Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.
Cream Cheese Frosting
  1. 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.
  2. 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
  1. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 709

% 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.