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Carrot Cake Recipe – Easy and Ultra Moist

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This easy Carrot Cake is ultra moist, soft, warmly spiced, and packed with grated carrots, crushed pineapple, coconut, and crunchy walnuts or pecans. It’s finished with a rich and creamy cream cheese frosting for the perfect classic homemade dessert. Simple to make and perfect for birthdays, holidays, celebrations, or afternoon treats.

Ingredients

Pineapple

  • 440 g / 20 oz can crushed pineapple, drained
  • 1/4 cup (65 ml) reserved canned pineapple juice

Wet Ingredients

  • 3/4 cup (185 ml) milk, at room temperature
  • 1 tsp white vinegar
  • 3 eggs
  • 1 1/2 cups (265 g) brown sugar, loosely packed
  • 1/2 cup (125 ml) vegetable oil or canola oil

Dry Ingredients

  • 2 cups (300 g) plain / all purpose flour
  • 2 tsp baking soda / bi-carb soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon

Stir-Ins

  • 2 cups grated carrot, about 2 carrots, peeled
  • 1/4 cup shredded or desiccated coconut, plain and unsweetened
  • 1/2 cup walnuts or pecans, roughly chopped

Cream Cheese Frosting

  • 180 g / 6 oz cream cheese, at room temperature
  • 225 g / 1 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 4 cups (480 g) icing sugar / powdered sugar, sifted if clumpy

Instructions

  1. Preheat the oven to 180°C (350°F). Grease and line two round cake pans with baking paper.
  2. Drain the crushed pineapple thoroughly, reserving 1/4 cup (65 ml) of the pineapple juice.
  3. In a small bowl, combine the milk and vinegar. Let stand for a few minutes.
  4. In a large bowl, whisk together the eggs, brown sugar, vegetable oil, milk mixture, and reserved pineapple juice until well combined.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
  7. Fold in the grated carrots, drained crushed pineapple, coconut, and chopped walnuts or pecans.
  8. Divide the batter evenly between the prepared cake pans and smooth the tops.
  9. Bake for approximately 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack and cool completely.
  11. To make the frosting, beat the softened butter and cream cheese until smooth and creamy.
  12. Add the vanilla extract and gradually beat in the sifted powdered sugar until light, fluffy, and smooth.
  13. Place one completely cooled cake layer on a serving plate and spread with cream cheese frosting.
  14. Place the second cake layer on top and frost the top and sides of the cake.
  15. Chill briefly before slicing and serving.

Notes

  • Drain the crushed pineapple well, but reserve 1/4 cup of the juice for the batter.
  • You can use lemon juice instead of white vinegar if needed.
  • Do not substitute baking powder for the baking soda in this recipe.
  • Freshly grated carrots provide the best texture and moisture.
  • Make sure the cream cheese and butter are softened but not melted before making the frosting.
  • Sift the powdered sugar if it is lumpy for a smoother frosting.
  • Use walnuts or pecans depending on your preference.
  • Store the frosted carrot cake covered in the refrigerator because of the cream cheese frosting.

Find it online: https://ayoubrecipe.com/carrot-cake-recipe-easy-and-ultra-moist/