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Carrot Cake (Easy and ultra moist!)

Carrot Cake (Easy and ultra moist!)

A fabulously easy, moist Carrot Cake with lots of fluffy cream cheese frosting! Perfect flavour and texture, with a hint of cinnamon, subtle soft crunch from walnuts and coconut, extra flavour and...
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Calories: 709
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • ▢ 440g / 20 oz can crushed pineapple , drained but RESERVE juice (Note 1)
  • ▢ 1/4 cup (65 ml) reserved canned pineapple juice (from canned pineapple above)
Wet Ingredients
  • ▢ 3/4 cup (185 ml) milk , at room temperature (full or low fat)
  • ▢ 1 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2)
  • ▢ 3 eggs (55g/2oz each)
  • ▢ 1 1/2 cups (265g) brown sugar (loosely packed)
  • ▢ 1/2 cup (125 ml) vegetable oil (or canola)
Dry Ingredients
  • ▢ 2 cups (300g) flour , plain / all purpose
  • ▢ 2 tsp baking soda (aka bi carb soda, Note 3) (NOT BAKING POWDER)
  • ▢ 1/2 tsp salt
  • ▢ 2 tsp cinnamon powder
Stir Ins
  • ▢ 2 cups grated carrot , about 2 carrots, peeled (Note 4)
  • ▢ 1/4 cup coconut , shredded or desiccated (plain / unsweetened)
  • ▢ 1/2 cup walnuts or pecans , roughly chopped
Frosting
  • ▢ 180g / 6oz cream cheese , at room temperature (Note 5)
  • ▢ 225g / 1 cup unsalted butter , softened
  • ▢ 1 tsp vanilla extract
  • ▢ 4 cups (480g) icing sugar / powdered sugar , sifted if clumpy (Note 6)

Method
 

  1. Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 - 9" round pans OR a 9 x 13" / 22 x 33cm pan with baking/parchment paper. (Note 7)
  2. Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.
  3. Whisk Dry ingredients in a large bowl.
  4. In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.
  5. Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
  6. Pour Wet into Dry ingredients, stir until flour is incorporated.
  7. Pour into prepared pan(s). Bake round cakes for 35 minutes, rectangle cake for 40 minutes, or until a skewer inserted into the middle comes out clean and the cake is golden on top.
  8. Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.
  9. Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy - about 3 minutes on speed 7 stand mixer.
  10. Flip one cake upside down on serving platter (for flat surface). Spread with 1/3 frosting. Place 2nd cake upside down on frosting. Frost top and sides with remaining frosting.
  11. If cooler than 25°C/77°C and not humid, ok to keep cake in airtight container not in fridge. If very humid OR warmer than 25°C/77°C, store in fridge (Note 8).

Nutrition

Calories: 709kcalCarbohydrates: 92gProtein: 7gFat: 37gSaturated Fat: 23gSodium: 377mgFiber: 3gSugar: 69g

Notes

The use of crushed pineapple in this recipe adds moisture and natural sweetness, which not only enhances the flavor but also helps create that ultra moist texture that carrot cake is known for. The acidity from the pineapple juice also reacts with the baking soda, creating a light and fluffy crumb.

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