moist carrot cake

Here's a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist.

Super Moist Carrot Cake with Cream Cheese Frosting

all-purpose flour

whole wheat flour

sugar

coconut

tsp baking soda

salt

cinnamon

canola oil

eggs

vanilla

carrots (peeled)

pineapple

walnuts

oz 1/3 fat Philadelphia Cream Cheese

tsp vanilla extract

Preheat oven to 350°.

In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well.

Add grated carrots and pineapple; mix well.

Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoon batter into an 8" x 3" cake pan coated with cooking spray.

Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.

Garnish with remaining chopped walnuts.

This carrot cake recipe is made in one bowl, and is super moist! One batch makes three, 8-inch cake layers, and is decorated with a delicious cream cheese buttercream frosting.

Moist Carrot Cake

all-purpose flour (390 grams)

sugar (200 grams)

brown sugar (200 grams)

canola oil,

tsp baking powder (4 grams)

tsp baking soda (12 grams)

salt (6 grams)

eggs, room temperature (336 grams)

buttermilk, room temperature (114 grams)

tsp vanilla extract (8 grams)

lb of carrots, finely grated (roughly 2 1/2 cups, about 450 grams)

Tbsp ground cinnamon (7 grams)

tsp nutmeg (1 gram)

(< 1 gram)

full-fat cream

sugar (1375 grams)

Tbsp heavy cream (or whipping cream) (29 grams)

Tbsp vanilla extract (12 grams)

green and orange gel food coloring

Preheat oven to 350°F. Line four 7 inch...

Preheat oven to 350°F. Line four 7 inch or three 8 inch round pans with parchment rounds, and grease with non-stick baking spray.

In a large bowl, mix together the brown...

In a large bowl, mix together the brown sugar, granulated sugar, and oil until combined.

Add in the eggs, 2 at a time....

Add in the eggs, 2 at a time. Stir until the batter is smooth.

Mix in the spices (cinnamon, nutmeg, and cloves),...

Mix in the spices (cinnamon, nutmeg, and cloves), scraping the sides of the bowl while mixing.

Add the baking soda, baking powder, and salt...

Add the baking soda, baking powder, and salt into the batter, and mix in.

Add half of the flour, and mix until...

Add half of the flour, and mix until just combined. Be careful not to over mix!

Stir in the buttermilk and vanilla.

Mix in the remaining flour. Once the ingredients...

Mix in the remaining flour. Once the ingredients are fully combined, fold in the grated carrots.

Divide batter evenly between the prepared cake pans....

Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.

For 7-inch cake layers, bake for 25 minutes....

For 7-inch cake layers, bake for 25 minutes. If you made three, 8-inch cake layers, bake for about 27 minutes, or until a toothpick comes out clean.

Allow the pans to cool for 10 minutes,...

Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pans to separate the cake layers from the pan.

Place cake layers in the freezer for 45...

Place cake layers in the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

Use a serrated knife to level the tops...

Use a serrated knife to level the tops of the layers.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the cream cheese frosting.

Beat the butter and cream cheese on a...

Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.

Add in the vanilla and salt, and beat...

Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.

Slowly mix in the powdered sugar on a...

Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Alternate with small splashes of cream. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Place 1 cup of frosting in a separate...

Place 1 cup of frosting in a separate bowl, and color it green with gel food coloring. Place in a piping bag fitted with a Wilton 1M or 2D frosting tip.

In a separate bowl, add 2 cups of...

In a separate bowl, add 2 cups of frosting and color it orange with gel food coloring. Place in a piping bag fitted with a large round piping tip, or an opening cut about 1.5 cm wide.

Cover the uncolored cream cheese frosting with a...

Cover the uncolored cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

Stack and frost cake layers on a greaseproof...

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Stack the cake layers, adding an even layer...

Stack the cake layers, adding an even layer of cream cheese frosting between each cake layer with a large offset spatula.

Frost the top and sides of the cake...

Frost the top and sides of the cake with a moderately thick layer of frosting (thicker than a crumb coat), to fully cover the cake layers.

Smooth using a bench scraper, then chill the...

Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Pipe vertical lines of orange frosting on the...

Pipe vertical lines of orange frosting on the sides of the cake to look like carrots.

Pipe green frosting swirls around the top perimeter...

Pipe green frosting swirls around the top perimeter of the cake to look like carrot tops.

https://mediavine-res.cloudinary.com/video/upload/znglqrbco9raq92ntc5e.mp4

Moist carrot sheet cake with cream cheese frosting is an easy dessert that's perfect for any occasion!

Carrot Sheet Cake

all purpose flour

baking soda

baking powder

carrots

vegetable or canola oil

cream cheese,

(1 stick) salted butter,

vanilla extract

whole milk

pecans

Preheat the oven to 350 degrees. Grease and...

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.

In a bowl, whisk together the flour, cinnamon,...

In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.

In the bowl of an electric mixer, beat...

In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly beat in the pineapple.

Pour the carrot and flour mixture into the...

Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.

Pour the batter into the prepared pan and...

Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and is no longer jiggly in the center. Allow the cake to cool before frosting.

Beat together the cream cheese and butter until...

Beat together the cream cheese and butter until smooth. Add the powdered sugar, one cup at a time, and beat until smooth. Beat in the vanilla extract and 1 Tablespoon of milk. If the frosting is still a little thicker than you'd like, add more milk, a Tablespoon at a time, until it's easily spreadable.

Spread frosting on the cooled cake. Top with...

Spread frosting on the cooled cake. Top with nuts, if desired.

https://mediavine-res.cloudinary.com/video/upload/lgbiyp0rlebhvjrbim5g.mp4

This Sheet Cake Carrot Cake is easy, moist and delicious, and draped in silky cream cheese frosting.
Best of all, it takes only 25 minutes of prep work!
Join us in the NeighborFood kitchen as we whip up this classic springtime favorite.
Full Video at: https://www.youtube.com/watch?v=iOEehlASG4o

Carrot Sheet Cake with Cream Cheese Frosting

A fully-loaded Moist and Fluffy Carrot Cake that’s packed with pineapple, coconut and raisins, and topped with ultra decadent Cream Cheese Frosting. You can’t beat this unbelievably easy recipe for the best carrot cake ever!

Moist &amp; Fluffy Carrot Cake with Cream Cheese Frosting

brown sugar

vegetable oil

flour

grated carrots, approximately 5

(8 ounce) can crushed pineapple, drained

raisins (regular

(8 ounce) block cream cheese, room temperature

butter, room temperature

vanilla extract OR 1/2 teaspoon almond extract

Preheat oven to 350°F. Coat a 9&#215;13 pan with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.

Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.

Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until combined.

With mixer on low, slowly add in the powdered sugar.

Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary.

Spread the frosting on top of the cooled cake.

Frosting

Just baked the carrot cake, OMG super moist and divine! Had baked a few carrot cake recipes before  and hands on, this is the best recipe ever.

I've made a variation of this wonderful cake. Living at altitude in Perú, I remembered a carrot cake bursting with fruits and nuts. This is undoubtedly the most bullet proof cake ever. Because I didn't want the added oil, I substituted grated apples and pears. No problem. Because I know fresh fruit can be substituted for eggs, I did so for a vegan member. I boil the raisins til plump and tender reserving the liquid in case needed. Another cake similar is the hummingbird cake. 
Because I didn't have 2 same size cake pans, I used a 20 cm springform pan, then sliced the cake in half crosswise for a layer cake, then iced in the cream cheese icing. I usually try to make 2, one vegan, one regular.
Delicious! Because I'm ill with an elusive appetite, I eat it whenever I'm hungry to assuage any hunger. Excellent therapeutic value as well!

I wouldn't omit any of the ingredients,  they all meld perfectly into an amazing and delightful carrot cake.  My husband detests coconut but he loves this cake.

Can I make cookies instead of cupcakes with this recipe

This is just heavenly, the key is using the best and fresh ingredients.

I made this carrot cake and it was outstanding!! I made it and left it wrapped in Saran Wrap for two days before frosting and eating, and it was still so moist and perfect. However, I baked it in a round tin and had to bake for 10 or so extra minutes. This is the first cake I’ve made right!!

This is the best carrot cake recipe I have ever tried! I followed the directions exactly, except I baked in a deep round tin and extended the cooking time by about 15 mins.  I then left it to cool overnight, cut in half and used the cream cheese frosting in the middle and on top to make a layered cake.  It was a big hit! This will definitely be my “go to” carrot cake recipe from now on.

The most amazing and satisfying carrot cake that I have ever made or eaten!!! This is my go to carrot cake recipe.  I'm asked often for recipe but I won't give it out. Lol it's by far the easiest and very best carrot cake that I have ever had. Last time I made it, I was told to package and sell pieces of it. I have this recipe saved on the homescreen of my phone. I love it that much!!!!

https://content.jwplatform.com/videos/1npwIWJX.mp4

Carrot Cake

This scratch Carrot Cake is my FAVORITE cake, and one of our most popular recipes on the site! Carrot cake with crushed pineapple, pecans, coconut, and spices!

Carrot Cake from Scratch

(325 grams.) all purpose flour

vegetable oil (218 grams)

(92 g) chopped pecans

(50 grams) coconut (optional)(

(8 ounces.) can crushed pineapple, put

,1 cup, (226 grams) unsalted butter, slightly softened

(8 g) vanilla extract

salt (2

Preheat oven to 350 degrees

Line the bottoms of 3 (8 inch) or...

Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.

Whisk together for 30 seconds the flour, baking...

Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.

In the bowl of your mixer, add 2...

In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.

With a spoon stir in the flour until...

With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.

Bake 35 minutes at 350 degrees or until...

Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.

Makes 6 1/2 cups batter

Cool cake layers in pan for 10 minutes...

Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.

Cut the butter into slices and add to...

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Cut the cold cream cheese into pieces and...

Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.

Add the vanilla. Gradually add the powdered sugar...

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.

Increase mixing speed and beat until fluffy. Don't...

Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

This frosting will pipe best if used while...

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Will frost a 3 layer 8 inch cake

What makes this moist carrot cake so special? A mix of shredded carrots, crushed pineapple, flaked coconut, chopped walnuts, and cream cheese frosting!

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