Description

This easy and ultra-moist carrot cake recipe combines grated carrots, crushed pineapple, coconut, and nuts to create a flavorful and tender dessert. It is baked to golden perfection and topped with a creamy, smooth cream cheese frosting. Perfect for any occasion, this carrot cake is both delicious and visually appealing with a moist texture and rich spices.

Ingredients

Scale

Wet Ingredients

440g / 20 oz can crushed pineapple, drained (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)

Dry Ingredients

2 cups (300g) plain/all-purpose flour
2 tsp baking soda (not baking powder)
1/2 tsp salt
2 tsp cinnamon powder

Additional Mix-ins

2 cups grated carrot (about 2 carrots, peeled)
1/4 cup shredded or desiccated coconut (plain/unsweetened)
1/2 cup walnuts or pecans, roughly chopped

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 and Prepare Pans: Preheat your oven to 180°C/350°F. Grease and line two 8-9 inch (20-22.5 cm) round pans or a 9 x 13 inch (22 x 33 cm) rectangular pan with baking/parchment paper to ensure the cake doesn’t stick.
Drain Pineapple: Drain the canned crushed pineapple thoroughly, reserving the juice. Measure out 1/4 cup of the reserved pineapple juice for use later in the recipe.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon powder. This ensures even distribution of the leavening and spices.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, white vinegar, eggs, brown sugar, vegetable oil, and the reserved 1/4 cup pineapple juice until smooth and well combined.
Add Carrot and Mix-ins: Stir grated carrots, crushed pineapple, shredded coconut, and chopped nuts into the wet mixture, ensuring all are evenly incorporated.
Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until the flour is just incorporated to avoid overmixing, which can toughen the cake.
Bake the Cake: Pour the batter into the prepared pans, spreading evenly. Bake round cakes for about 35 minutes or the rectangular pan for about 40 minutes. The cake is done when a skewer inserted into the center comes out clean and the top is golden brown.
Cool the Cake: Let the cakes rest in the pans for 10 minutes. Then invert them onto a cooling rack to cool completely, which is essential before frosting.
Prepare Cream Cheese Frosting: Beat the cream cheese, softened butter, and vanilla extract together until smooth. Gradually beat in the sifted icing sugar in two batches, continuing to mix on high speed for about 3 minutes until the frosting is light and fluffy.
Assemble and Frost: Place one cooled cake upside down on a serving platter for a flat surface. Spread one-third of the frosting over this layer. Place the second cake upside down on top, then frost the top and sides with the remaining frosting evenly.
Store Properly: Store the cake in an airtight container. If your environment is cooler than 25°C (77°F) and not humid, it can be kept at room temperature. For warmer or humid conditions, refrigeration is recommended to maintain freshness.

Notes

Reserve the pineapple juice from the canned crushed pineapple to add extra moisture and flavor to the batter.
Use white vinegar or another clear vinegar like lemon juice to help curdle the milk slightly, acting as a buttermilk substitute and aiding in leavening.
Baking soda is used here instead of baking powder for proper rise and to react with the acidic ingredients.
Grate the carrots finely to ensure dispersed moisture and texture in the cake.
Ensure cream cheese is at room temperature for smooth frosting without lumps.
Sift the icing sugar if clumpy to avoid a grainy frosting texture.
Proper preparation of pans with greasing and lining will prevent sticking and ease cake removal.
Humidity and temperature affect cake storage; cooler, dry conditions allow room temperature storage, otherwise refrigeration is necessary.

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

Keywords: carrot cake, moist carrot cake, cream cheese frosting, easy carrot cake, pineapple carrot cake