Craving a carrot cake that's unbelievably moist and bursting with flavor? Get ready to discover a recipe that delivers the perfect balance of spice, sweetness, and creamy frosting, making it your new go-to dessert.
Prepare to be amazed by the secret ingredient that elevates this carrot cake to a whole new level of deliciousness!
Ingredients
Let's get started with the ingredients for this awesome carrot cake. First, we gotta grab a 20 oz can of crushed pineapple – don't toss that juice! We're gonna need 1/4 cup of it later.
For the wet stuff, you'll need 3/4 cup of milk, and a tsp of white vinegar – trust me it works. Crack in three eggs, add 1 1/2 cups of brown sugar, and 1/2 cup of oil. Easy peasy!
Now, for the dry ingredients, grab 2 cups of flour! Don't forget 2 tsp of baking soda, 1/2 tsp of salt, and 2 tsp of cinnamon – makes it smell amazing. Be sure to measure accurately, as precise measurements are key when following baking recipes
Finally, the stir-ins: 2 cups of grated carrot—that's, like, two carrots. Then, we'll add 1/4 cup of coconut and 1/2 cup of chopped walnuts. Boom we're set!
Instructions
Now I'm ready to explore into the instructions! First, preheat your oven to 180°C/350°F—all oven types work here. Grease and line two 20-22.5 cm/8-9" round pans (or one 9×13"/22x33cm pan) with baking paper! We're setting things up for success.
Next, drain that crushed pineapple. But don't toss the juice! Reserve 1/4 cup—it's a secret weapon. Then, in a big bowl, whisk together all the dry stuff—flour, baking soda, salt, and cinnamon.
In another bowl, whisk the milk, vinegar, eggs, brown sugar, oil, and pineapple juice. It's kinda like a science experiment, right?
Stir in the carrots, crushed pineapple, coconut, and walnuts into the wet ingredients; now things are getting serious.
Pour the wet into the dry, and stir until just combined—no need to overmix. Then, pour into your prepared pan(s). Bake round cakes for 35 minutes, or the rectangle cake for 40 minutes. You'll know when a skewer comes out clean. This will ensure the cake is properly baked. Rest the cakes for 10 minutes before putting them on a rack!
Cream Cheese Frosting
Before we move onto the best part—decorating—we've gotta whip up the cream cheese frosting, and trust me, this stuff is gold! It's what makes carrot cake, well, carrot cake!
Alright, let's get started. Grab your softened cream cheese (180g) and butter (225g)–room temperature is key; otherwise, you'll have lumps! Mix them together until it's smooth and creamy. Don't forget the vanilla extract (1 tsp).
Now, for the sweet stuff: icing sugar! Add it slowly—about 4 cups, sifted if it's clumpy—and beat until it's fully incorporated. I usually add it in two batches, so I don't end up with a powdered sugar explosion in my kitchen!
Keep mixing for around 3 minutes on medium-high speed. You want it light and fluffy, like a cloud, or a unicorn's dream… something magical! And voila! You've got the best cream cheese frosting ever!
Storage
Once your carrot cake masterpiece is complete, you'll wanna make sure you store it right, so it stays as yummy as the day you baked it! If your kitchen's cooler than 25°C/77°F and not too humid – high five for you – you can keep the cake in an airtight container, outta the fridge.
But hey, if it's super humid, or warmer than 25°C/77°F, pop that bad boy in the fridge. I'm serious; you don't want it to get weird; trust me, that cake's so moist; it can get a bit *too* moist if you don't!
Now, when you're ready to slice it up, grab it straight from the fridge. It cuts way cleaner when it's cold – just like butter! Let it sit at room temp for about five minutes before serving, so it's not rock hard; dig in!
Recipe Notes
Keep these quick storage tips in mind, so your cake stays delish! If it's cooler than 77°F and not too humid, you're good to leave it in an airtight container. But, if it's warmer or super humid, pop it in the fridge. I find it cuts nicer when it's cold!
These recipe notes are pure gold – let's dive right in.
Don't sweat small differences in cup sizes! This recipe works with both US and metric measurements** – I've tested it.
I use 440g of crushed pineapple** because that's the can size here. But you can measure out 565g if you want to be exact.
* Make sure you're using block cream cheese, not the spreadable kind in tubs. It makes all the difference in your frosting!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 12
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat sugar and oil until combined. Beat in eggs one at a time, then stir in vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in carrots and nuts (if using).
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
- After frosting, store in an airtight container in the refrigerator. Let sit at room temperature briefly before serving.
Nutrition Information (per serving, estimated):
- Calories: 350
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 250mg
- Carbohydrates: 40g
- Sugar: 25g
- Protein: 4g