This 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 of Moist Carrot Cake stole my heart. The perfect cake recipe for Easter.
Moist Carrot Cake - super moist carrot cake that full of flavor. the-girl-who-ate-everything.com

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.Moist Carrot Cake - super moist carrot cake that full of flavor. the-girl-who-ate-everything.com

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!

 Other Carrot Cake Recipes you might like:
Moist Carrot Cake - super moist carrot cake that full of flavor. the-girl-who-ate-everything.com
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4.17 from 12 votes

Moist Carrot Cake

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
FROSTING:
  • 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

  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.

Recipe Notes

Source: adapted from Taste of Home. I added vanilla and nutmeg.

Moist Carrot Cake - super moist carrot cake that full of flavor. the-girl-who-ate-everything.com