Moist Carrot Cake Recipe with Cream Cheese Frosting
This easy carrot cake recipe is a delightfully moist, cinnamon-spiced treat with a soft crunch from walnuts, coconut, and the extra flavor of crushed pineapple. Finished with a fluffy cream cheese frosting, it’s a perfect dessert for any occasion!
Yield: 8–10 servings
Total Time: 1 hour 30 minutes (includes baking and cooling)
Cuisine: American
Course: Dessert
Keyword: Carrot Cake Recipe
Ingredients
Cake
- 1 (440g/20 oz) can crushed pineapple, drained with juice reserved (see Notes)
- 1/4 cup (65 ml) reserved pineapple juice
- 3/4 cup (185 ml) milk, at room temperature
- 1 tsp white vinegar or lemon juice
- 3 eggs (55g/2 oz each)
- 1 1/2 cups (265g) loosely packed brown sugar
- 1/2 cup (125 ml) vegetable or canola oil
- 2 cups (300g) all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon powder
- 2 cups grated carrots (about 2 medium carrots)
- 1/4 cup shredded or desiccated coconut (unsweetened)
- 1/2 cup walnuts or pecans, roughly chopped
Frosting
- 180g (6 oz) cream cheese, at room temperature
- 225g (1 cup) unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups (480g) powdered sugar, sifted if clumpy
Instructions
1. Prepare the Oven and Pans
Preheat oven to 350°F (180°C). Grease and line either two 8–9-inch (20–22.5 cm) round cake pans or a 9×13-inch (22×33 cm) rectangle pan with parchment paper (see Notes for pan tips).
2. Drain Pineapple
Drain the crushed pineapple well, reserving 1/4 cup of juice to add to the wet ingredients.
3. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Prepare Wet Ingredients
In a separate bowl, whisk together the milk, vinegar, eggs, brown sugar, oil, and the 1/4 cup reserved pineapple juice.
5. Mix in Carrot, Pineapple, and Nuts
Stir the grated carrot, crushed pineapple, coconut, and chopped walnuts into the wet mixture until evenly combined.
6. Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients, stirring gently until just combined and no flour streaks remain.
7. Bake the Cake
Pour the batter into the prepared pans. Bake for 35 minutes for round cakes or 40 minutes for a rectangular cake, or until a skewer inserted into the center comes out clean and the top is golden. Let the cake rest in the pan for 10 minutes, then turn out onto a cooling rack. Frost only when completely cool.
8. Prepare the Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese, softened butter, and vanilla extract until smooth. Gradually add the powdered sugar in two batches, beating on medium-high speed for about 3 minutes, until fluffy.
9. Assemble and Frost the Cake
If using round cakes, place one layer upside down on a serving plate. Spread with 1/3 of the frosting, then place the second cake layer on top, also upside down. Frost the top and sides with the remaining frosting. For a single-layer cake, simply frost the top as desired.
Storage
- Room Temperature: Store in an airtight container if the temperature is cooler than 77°F (25°C).
- Refrigeration: If hot or humid, refrigerate the cake to keep the frosting firm and prevent excess moisture in the crumb. Slice while cold and allow to come to room temperature before serving.
Recipe Notes
- Pineapple: If using a 565g can of crushed pineapple, measure out 440g, as this is the standard size in some regions. Using the full 565g may add too much moisture.
- Vinegar: Acts as a booster for the baking soda to create a light, airy cake.
- Baking Soda vs. Powder: Baking soda is essential here; do not substitute with baking powder.
- Carrots: Grate then measure, packing firmly in the measuring cup.
- Cream Cheese: Use block-style cream cheese for best results, not the soft, spreadable type.
- Storage: For humid environments, refrigerate the cake to maintain its texture.
Enjoy this moist and flavorful carrot cake with family and friends!