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 (20 ounce) can crushed pineapple, well drained
- 2 cups sugar
- 1 cup canola oil or vegetable 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
- ½ cup chopped pecans, (optional)
FROSTING:
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- (optional) chopped pecans
Instructions
- Preheat oven to 350 degrees and grease a 9x13 inch baking dish or two 9"inch round cake pans. In a large bowl, beat the first six ingredients until well blended. In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and pecans if using; gradually beat into carrot mixture. Pour mixture into prepared pan.
- For a 9x13 cake bake for 35-45 minutes, for 9" round cake pans cook for 25-35 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. If freezing, see notes.
- For the frosting: In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in powdered sugar until smooth adding a little milk if needed. Spread over cooled cake and topped with pecans if desired. Cover and refrigerate until serving. If making a layer cake, you will need 1.5x the frosting.