This Moist Carrot Cake is the ultimate dessert for any occasion. Filled with shredded carrots and crushed pineapple, it offers a perfect balance of sweetness and moisture. Topped with a rich cream cheese frosting and optional chopped pecans, this cake is sure to be a crowd-pleaser. Whether you’re celebrating a special event or simply craving a homemade treat, this carrot cake will not disappoint.
Ingredients
Cake:
- 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 extract
- 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 for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Mix the Wet Ingredients: In a large bowl, beat together the shredded carrots, crushed pineapple, sugar, canola oil, eggs, and vanilla extract until well blended.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, beating until fully incorporated.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too much, cover it loosely with foil towards the end of baking. Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Frosting: In a large bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the confectioners’ sugar, beating until the frosting is smooth and spreadable. If the frosting is too thick, add a little milk to achieve the desired consistency.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with chopped pecans if desired.
- Chill and Serve: Cover the cake and refrigerate until ready to serve. Enjoy!
Tips
- Draining Pineapple: Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the cake.
- Shredding Carrots: For the best texture, shred the carrots finely using a box grater or a food processor.
- Baking Evenly: If your cake is browning too quickly on top, cover it with aluminum foil to prevent burning while the center finishes baking.
- Frosting: Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Storage: Store the cake in the refrigerator. It will keep well for several days, and the flavors will continue to meld and improve.
Enjoy your delicious and moist carrot cake!
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