Carrot Cake (Easy and ultra moist!)

Recipe video above. A fabulously easy, moist Carrot Cake with lots of fluffy cream cheese frosting! Perfect flavour and texture, with a hint of cinnamon, subtle soft crunch from walnuts and coconut, extra flavour and moisture from crushed pinapple. A reader recipe that has become my go-to Carrot Cake recipe!

👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 30 min👤 Nagi | RecipeTin Eats📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●whisk

📝 Preparation Steps

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.

cup (65 ml) reserved canned pineapple juice (from canned pineapple above)1/4cup (185 ml) milk (, at room temperature (full or low fat) )3/4cups (265g) brown sugar (loosely packed)1 1/2cup (125 ml) vegetable oil (or canola)1/2(300g) flour (, plain / all purpose)2 cupscup coconut (, shredded or desiccated (plain / unsweetened))1/4cup walnuts or pecans (, roughly chopped)1/2/ 1 cup unsalted butter (, softened)225g(480g) icing sugar / powdered sugar (, sifted if clumpy (Note 6))4 cups

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.

eggs (55g/2oz each)3(300g) flour (, plain / all purpose)2 cups(480g) icing sugar / powdered sugar (, sifted if clumpy (Note 6))4 cupscup (65 ml) reserved canned pineapple juice (from canned pineapple above)1/4cup (185 ml) milk (, at room temperature (full or low fat) )3/4cups (265g) brown sugar (loosely packed)1 1/2cup (125 ml) vegetable oil (or canola)1/2cup coconut (, shredded or desiccated (plain / unsweetened))1/4cup walnuts or pecans (, roughly chopped)1/2/ 1 cup unsalted butter (, softened)225g

Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.

(300g) flour (, plain / all purpose)2 cupsgrated carrot (, about 2 carrots, peeled (Note 4))2 cups(480g) icing sugar / powdered sugar (, sifted if clumpy (Note 6))4 cups

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).

Nutrition Facts

calories

709 kcal

fat Content

37 g

serving Size

1 serving

fiber Content

3 g

sugar Content

69 g

sodium Content

377 mg

protein Content

7 g

cholesterol Content

99 mg

carbohydrate Content

92 g

saturated Fat Content

23 g

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