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Moist Carrot Cake

This Carrot Cake is unbelievably moist and full of flavor. Carrots, crushed pineapple, cinnamon, and nutmeg give this carrot cake that classic taste.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 16 servings
Course: Dessert
Cuisine: American

Ingredients

  • 3 3 cups shredded carrots
  • 1 1 can (20 ounces) crushed pineapple, well drained
  • 2 2 cups sugar
  • 1 1 cup canola oil
  • 4 4 large eggs
  • 1 1 teaspoon vanilla
  • 2 2 cups all-purpose flour
  • 2 2 teaspoons baking soda
  • 2 2 teaspoons ground cinnamon
  • 1/4 1/4 teaspoon ground nutmeg
FROSTING:
  • 1 1 package (8 ounces) cream cheese, softened
  • 1/4 1/4 cup butter, softened
  • 2 2 teaspoons vanilla extract
  • 3-3/4 3-3/4 cups confectioners' sugar
  • (optional) chopped pecans

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

  • Source: adapted from Taste of Home. I added vanilla and nutmeg.