Moist Carrot Cake
User Reviews
4.3
Moist Carrot Cake
Description
The Moist Carrot Cake combines the moisture of shredded carrots and crushed pineapple with the richness of canola oil and eggs to form a well-blended batter. The dry ingredients—flour, baking soda, cinnamon, and nutmeg—are integrated gradually to create a uniform mix. Once baked at 350°F in a greased 9x13 pan, the cake achieves a golden color and a moist, tender texture, confirmed by a clean toothpick test.
The cream cheese frosting, made with softened cream cheese, butter, vanilla extract, and confectioners’ sugar, adds a smooth and creamy finish. Adding pecans offers a crunchy contrast and a nutty dimension. The cake is cooled completely before frosting to prevent melting, and can be refrigerated to firm the frosting before serving.
This carrot cake balances fruity and spiced notes and performs well as a dessert or snack. Use foil to shield the top during baking if it darkens too quickly. Chilling strengthens the frosting’s texture and eases slicing.
Ingredients
- 3 cups carrot shredded
- 1 can (20 ounces) crushed pineapple, well drained
- 2 cups sugar
- 1 cup canola oil
- 4 egg large
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 /4 teaspoon ground nutmeg
FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 /4 cup butter softened
- 2 teaspoons vanilla extract
- 3-3/4 /4 cups confectioners' sugar
- pecan optional, chopped
Instructions
- Preheat oven to 350 degrees and grease a 9x13 inch baking dish. In a large bowl, beat the first six ingredients until well blended. In another bowl, mix the flour, baking soda, cinnamon, and nutmeg; gradually beat into carrot mixture. Pour mixture into prepared pan.
- Bake for 35-45 minutes or until a toothpick inserted in center comes out clean. You can cover it with foil towards the end if the top looks like it's getting too brown. Cool completely in pan on a wire rack.
- For the frosting: In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth adding a little milk if needed. Spread over cooled cake and topped with pecans if desired. Cover and refrigerate until serving.
Notes
- The cake can be covered with foil if the top browns excessively during baking to prevent burning.
- Ensure the cake is completely cool before frosting to avoid melting the cream cheese icing.
- Refrigerate the frosted cake before serving for easier slicing and a firmer frosting texture.
User Reviews
Overall Rating
4.3
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