Description

This easy and ultra-moist carrot cake combines grated carrots, crushed pineapple, coconut, and nuts to create a wonderfully flavorful and tender cake. Finished with a creamy and fluffy cream cheese frosting, this classic dessert is perfect for any occasion.

Ingredients

Scale

Wet Ingredients

440g / 20 oz can crushed pineapple, drained but reserve juice
1/4 cup (65 ml) reserved canned pineapple juice
3/4 cup (185 ml) milk, at room temperature (full or low fat)
1 tsp white vinegar (or lemon juice or other clear vinegar)
3 eggs (55g/2oz each)
1 1/2 cups (265g) brown sugar, loosely packed
1/2 cup (125 ml) vegetable oil (or canola)
2 cups grated carrot, about 2 carrots peeled
1/4 cup coconut, shredded or desiccated (plain / unsweetened)
1/2 cup walnuts or pecans, roughly chopped

Dry Ingredients

2 cups (300g) plain / all purpose flour
2 tsp baking soda (aka bi carb soda, NOT baking powder)
1/2 tsp salt
2 tsp cinnamon powder

Cream Cheese Frosting

180g / 6oz cream cheese, at room temperature
225g / 1 cup unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) icing sugar / powdered sugar, sifted if clumpy

Instructions

Preheat Oven: Preheat your oven to 180°C/350°F (all oven types). Grease and line either two 20-22.5 cm (8 – 9″) round pans or one 9 x 13″ (22 x 33cm) rectangular pan with baking/parchment paper to ensure easy removal after baking.
Prepare Pineapple: Drain the crushed pineapple well and set aside the drained juice. Measure out 1/4 cup of this pineapple juice for use in the batter.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon powder until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, vinegar, eggs, brown sugar, vegetable oil, and the reserved 1/4 cup pineapple juice until the mixture is smooth.
Add Carrots and Extras: Stir the grated carrot, crushed pineapple, shredded coconut, and chopped nuts into the wet ingredient mixture ensuring everything is well incorporated.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the flour is incorporated and the batter is combined without overmixing.
Bake the Cake: Pour the batter into the prepared pan(s). Bake round cakes for about 35 minutes, or the rectangular cake for 40 minutes. The cake is done when a skewer inserted into the center comes out clean and the top is golden.
Cool the Cake: Let the cake rest in the pan for 10 minutes before turning it out onto a cooling rack. Allow it to cool completely before frosting.
Prepare Cream Cheese Frosting: Beat together the softened cream cheese, butter, and vanilla extract until smooth using a mixer.
Incorporate Icing Sugar: Gradually beat in the sifted icing sugar in two batches, continuing for about 3 minutes on speed 7 with a stand mixer to achieve a fluffy and creamy frosting.
Assemble the Cake: Place one cake layer upside down on a serving platter to create a flat surface. Spread one-third of the frosting evenly over it. Place the second cake upside down on top and frost the top and sides of the entire cake with the remaining frosting.
Storage: Store the cake in an airtight container. If the temperature is below 25°C/77°F and humidity is low, it can be kept at room temperature. Otherwise, store in the refrigerator to maintain freshness.

Notes

Note 1: Reserving pineapple juice adds extra moisture and flavor to the cake.
Note 2: The vinegar helps to react with the baking soda to give the cake its rise.
Note 3: Baking soda (not baking powder) is essential for the texture and should be fresh.
Note 4: Using freshly grated carrots gives the best texture and moisture.
Note 5: Allow cream cheese to come to room temperature for smooth frosting.
Note 6: Sift icing sugar if clumpy to prevent lumps in frosting.
Note 7: Using parchment paper ensures the cake doesn’t stick and removes easily.
Note 8: Warmer or humid conditions require refrigeration to prevent spoilage.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake, easy carrot cake, moist carrot cake, cream cheese frosting, pineapple carrot cake, nutty carrot cake, homemade dessert