Moist Carrot Cake

This Carrot Cake is unbelievably moist and full of flavor. Carrots, crushed pineapple, cinnamon, and nutmeg give this carrot cake that classic taste.Moist Carrot Cake - super moist carrot cake that full of flavor.

My computer died around the New Year and after shipping it off to get fixed for TWO weeks, it’s now in pristine condition. Or so I thought. My house is never quiet. With five kids you can imagine the noise level around here rivals that of a football stadium. Which is why I don’t even try to blog or do anything on my computer during the day. But at night, when they’re tucked in bed, I actually do get some quiet time until the wee hours of the morning. I just can’t make myself go to bed. I love the night. The other night I noticed a new development with my computer. My mouse is literally squeaking like a mouse. Every time I click it, it sounds like the little mice on the movie Cinderella. It’s not big enough that I would send my computer back in but it’s annoying enough that I have to (twist my arm) watch reality TV to drown it out.Moist Carrot Cake - super moist carrot cake that full of flavor.

If you’re looking for an easy moist carrot cake, this is it! Easter is just around the corner and you cannot have Easter without a good carrot cake in your back pocket. This is a sheet cake which means no double layers, no intimidating frosting job…it’s pretty straight and forward. This version uses crushed pineapple and oil to get it’s incredible moisture. I know you might be cringing at the oil part but in my opinion you just can’t get that kind of moisture with butter. I have replaced half of the oil with applesauce and it works great so know that can be an option. Moist Carrot Cake - super moist carrot cake that full of flavor. the-girl-who-ate-everything.comThe cream cheese frosting is a little different than my favorite cream cheese frosting. I usually like equal parts butter and cream cheese but with carrot cake you want a little bit more of the tangy cream cheese flavor to come through. I said the pecans were optional but I really liked them on top for texture and taste. Enjoy!

Moist Carrot Cake
Serves: 16
  • 3 cups shredded carrots
  • 1 can (20 ounces) crushed pineapple, well drained
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup butter, softened
  • 2 teaspoons vanilla extract
  • 3-3/4 cups confectioners' sugar
  • (optional) chopped pecans
  1. Preheat oven to 350 degrees and grease a 9x13 inch baking dish. In a large bowl, beat the first six ingredients until well blended. In another bowl, mix the flour, baking soda, cinnamon, and nutmeg; gradually beat into carrot mixture. Pour mixture into prepared pan.
  2. Bake for 35-45 minutes or until a toothpick inserted in center comes out clean. You can cover it with foil towards the end if the top looks like it's getting too brown. Cool completely in pan on a wire rack.
  3. For the frosting: In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth adding a little milk if needed. Spread over cooled cake and topped with pecans if desired. Cover and refrigerate until serving.
Source: adapted from Taste of Home. I added vanilla and nutmeg.

Moist Carrot Cake - super moist carrot cake that full of flavor.
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Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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Speak Your Mind



  1. Mm, carrot cake’s best version, probably!

  2. Looks awesome! 🙂

  3. Love this! I’m happy you added the nutmeg, so many people underestimate the flavour it adds.

  4. Love this super moist carrot cake!

  5. Yum!! This sounds great! Thanks for sharing! I love your other carrot layer cake that you have posted…which one do you prefer? Thanks!! 🙂

  6. I think I’m confused. Does she mean crushed pineapple instead of applesauce? She mentions applesauce twice. So can half of the 1 cup of oil be subbed with that?

  7. Angela Sopranzi says:

    I wondered the same thing about the pineapple versus applesauce. Hey, Christy, help us out here……thanks!

  8. I think she meant to say crushed pineapple and then if you want you can replace 1/2 the amount of oil with applesauce.

  9. Gorgeous cake Christy! Your photos are always so simple yet show stopping. I want to be like you when I grow up. Oh and crank up that reality TV, squeaky mice are no joke! 🙂

  10. hey girl I would love this! Yummy!

  11. Becky Martinez says:

    Your instructions say you replaced half the oil with applesauce, but the recipe doesn’t include applesauce. Do I use 1/2 cup canola oil & 1/2 cup applesauce (to equal the 1 cup canola oil the recipe calls for), or use 1 cup of both canola oil and applesauce? I want to try this, but don’t want to taunt my family with the promise of carrot cake that doesn’t completely bake b/c I included too much liquid. Thanks for your reply!

  12. Made this today….crazy good! Split in half, and use GF flour for my daughters half….just as good! Thanks!

  13. Has anyone cut this recipe in half and baked it in a 8 inch pan?

  14. Kathryn Mader says:

    This recipe is pure delight (even though I had to grate the carrots by hand, eek!). It turns out very light, and I used all oil. Next time, though, I am going to cut down the amount of frosting because it was excessive. Sugar coma.

  15. Would I be able to completely leave out the pineapple since I don’t have any on hand?

  16. Maria Sturgeon says:

    this was amazing!! so delicious, best ever!!!

  17. Just made this a few minutes ago! BEST carrot cake recipe i have ever had. I halved the recipe and put it into two 8×8 pans. Giving one half to a sweet coworker, and another half to my parents!

  18. Danielle Loven says:

    what does prepared pan mean? you don’t say anything of that

  19. Can i make cupcakes with this recipe? And would the frosting be thick enough to pipe?

  20. Can I freeze this? I’d like to make it in advance to save some time!

  21. I usually make the traditional version of carrot cake but saw this and had to try it. I love it. I made a second into a bundt cake with pecans in the batter for a family gathering and it was a hit. I left off the frosting too, as the cake is so yummy without it. Thanks for sharing this. Will definitely be making it again in the future.

  22. Do you think I can use coconut oil instead of canola and use applesauce for the sugar?