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Moist Carrot Cake

A delightful moist carrot cake with a perfect blend of spices, carrots, and a creamy frosting that is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Make sure to measure correctly for best results.
  • 2 cups granulated sugar Can substitute with brown sugar for richer flavor.
  • 1 teaspoon baking powder Ensure freshness for maximum rise.
  • 1 teaspoon baking soda Ensure freshness for maximum rise.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 teaspoon ground cinnamon Adds warmth to the flavor.
Wet Ingredients
  • 1 cup vegetable oil Can be substituted with a lighter oil.
  • 4 large eggs Bring to room temperature for better mixing.
Add-ins
  • 3 cups grated carrots Grate finely for better texture.
  • 1 cup crushed pineapple, drained Adds moisture and flavor.
  • 1 cup chopped walnuts Can replace with pecans if preferred.
  • 1 cup shredded coconut Available in the baking aisle.
Frosting
  • 8 oz cream cheese, softened Chill for easier spreading.
  • 4 cups powdered sugar Sift for a smoother frosting.
  • 1 teaspoon vanilla extract Enhances the frosting flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  3. In another bowl, whisk the vegetable oil and eggs together until fully blended.
  4. Gradually incorporate the wet ingredients into the dry ingredients, mixing gently until just combined.
  5. Fold in the grated carrots, crushed pineapple, walnuts, and coconut until evenly distributed.
  6. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for approximately 10 minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined.
  2. Once the cakes have cooled completely, frost the top of one cake layer, place the other layer on top, and frost the sides and top as desired.

Notes

For best flavor, serve at room temperature. Store in an airtight container in the refrigerator for up to 5 days.