Carrot Cake (Easy And Ultra Moist!)

Step 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)

Step 2

Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.

Step 3

Whisk Dry ingredients in a large bowl.

Step 4

In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.

Step 5

Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.

Step 6

Pour Wet into Dry ingredients, stir until flour is incorporated.

Step 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.

Step 8

Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.

Step 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.

Step 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.

Step 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).