Moist Carrot Cake
This Moist Carrot Cake is unbelievably moist and full of flavor. Carrots, crushed pineapple, cinnamon, and nutmeg give this carrot cake that classic taste. I know everyone likes their carrot cake made differently but this version stole my heart. The perfect dessert for Easter.
MOIST CARROT CAKE
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.
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.
The 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!
OTHER EASTER RECIPES:
- Carrot Cake Cupcakes with White Chocolate Frosting
- Easter Bunny Cake
- Carrot Cake Cookies
- Watergate Salad
- Carrot Cake
- Loaded Mashed Potatoes
- Funeral Potatoes
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.
Ingredients
- 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
- 1/4 teaspoon ground nutmeg
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 cups confectioners' sugar
- (optional) chopped pecans
Instructions
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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.
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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.
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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.
Recipe Notes
Source: adapted from Taste of Home. I added vanilla and nutmeg.
My favorite carrot cake recipe! Thanks for sharing! X
You are welcome!
Hi does this recipe only use baking soda and no baking powder?
Baking soda and baking powder are both leaveners. When the baking soda reacts with an acid (pineapple in this case) it causes the cake to rise. That’s why baking powder isn’t necessary.
my absolute favorite recipe, made it 5 times now, thank you!! just wondering if it freezes well? xx
I haven’t tried freezing it!
This is the best carrot cake! Super moist, and my family loves it. It’s Delicious!!
Thank you!
The recipe sounds delish and I love carrot cake. Pineapple gives me acid reflux. If that is makes the cake moist may I use some cinnamon apple sauce instead? If so how much would you suggest that I use? Thanks so much!
Yes, just use a 1 for 1 substitution. Should work great!
Hi I’m baking the carrot cake I guess my pan is different so if not fully baking in the middle so adding more time then the time you gave us. It definitely smell delish and thank you for sharing.
You’re welcome!
Hi Christy,
Can I make this same cake in an angel food pan? Do you think any of the cooking instructions would change?
Thanks!
Sarah
Yes, the cooking time would definitely be different but I’m not sure what time. I would check to see when brown on top and done in the middle.
Hey, I was wondering, if I wanted to bake this cake into 2 layers, would I need to dbl the recipe? Thanks so much!
Nope! should be good for two layers.
What kind shredded carrot to get,,,is bag ok or get carrot and grate it
As small shredded as you can!
Hi Christy – my husband loves the J. Alexanders Carrot Cake. Since you live in South Florida I thought that you might be familiar with that restaurant and would know if the cakes are similar. Thanks.
Hi, found this recipe through Pinterest because my boyfriend loves carrot cake. Then I realized we went to high school together! Oh the craziness of the internet!
Becaaaaaaa. Oh my gosh. Hiiiiiii! It’s been 20 years.
I made this before and it was awesome 😋 I’m wondering if I can make cupcakes with this recipe?
I’m sure you can!
Can this be made using less sugar? The answer is yes, I suppose…but just wondered how it tastes. Anyone tried this with less sugar?
Of course. It would be to taste so I’m not sure how much.
So for the powdered sugar… Is it 3cups and 3/4 cups of it? Or 3 of the 3/4 cup? Lol sorry for the confusion
Sorry if that’s confusing. It’s 3 cups plus 3/4 cup total. Does that make sense?
This is now my go-to carrot cake recipe. I used fresh pineapple I crushed in my food processor, but honestly, the canned would be just as good and not as much work! Everyone who had some raved about it. And I thought it worthy of joining my arsenal of awesome cakes to take to pot lucks!
Well I’m glad it passed!
Hey! For sugar do you use white sugar or brown?
I use white but brown would work too!
Hi. If i want to make these into cupcakes, how long should i bake and at what temperature
I would do 350 for 15-18 minutes.
Cake was very moist, but EXTREMELY bland! Thank goodness for the icing. Very disappointed in this recipe overall.
I’m sorry that you feel that way.
Super moist, easy and tastes great
Definitely keeping this recipe to make again
So good to hear!
It’s only bland of you don’t shred the carrots enough. I use the smallest grader . So small i have to squeeze some of the moister out . If anyone has a negative outcome it’s something they did because i don’t even like carrot cake but this recipe i changed my mind. It’s the best!!
Aw thanks!
I made this today in Dhaka, Bangladesh! Turned out fabulous! Bengalis love cake so I WILL be making this again. I toasted the pecans before sprinkling on top. NOT optional- totally necessary 🙂
I agree. And welcome! All the way around the world.
Can I use fresh pineapple? And brown flour?
Sure! I don’t see why not.
Just made this – too much sugar! The cake mixture needs no more than half a cup and the frosting around quarter cup I reckon.
Sorry. I guess my sweet tooth is different than yours.