Luscious Moist Carrot Cake with Cream Cheese Frosting
Indulge in a slice of heaven with this Luscious Moist Carrot Cake. Bursting with flavor and texture, this cake features the perfect blend of freshly grated carrots, crunchy walnuts, and sweet shredded coconut, all enveloped in a tender and moist crumb. The addition of crushed pineapple not only adds a delightful sweetness but also amplifies the cake's moisture, resulting in a dessert so rich that it practically melts in your mouth. Top it off with a creamy and tangy cream cheese frosting for the ultimate dessert experience that’s perfect for any occasion, from birthdays to holiday gatherings!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
flour
3 cups (All-purpose flour, sifted)
sugar
3 cups (Granulated sugar)
salt
1 teaspoon (Sea salt)
baking soda
1 tablespoon (Baking soda)
cinnamon
1 tablespoon (Ground cinnamon)
carrots
1 1/3 cups (Fresh carrots, grated)
oil
1 1/2 cups (Vegetable oil)
eggs
4 (Large eggs)
vanilla
1 tablespoon (Pure vanilla extract)
walnuts
1 1/2 cups (Chopped walnuts)
coconut
1 1/2 cups (Sweetened shredded coconut)
crushed pineapple
3/4 cup (Canned crushed pineapple, drained)
Instructions
1
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with wax paper for easy removal.
2
In a large mixing bowl, combine the flour, sugar, salt, baking soda, and cinnamon. Whisk together until well blended.
3
In another bowl, mix together the vegetable oil, eggs, and vanilla extract. Beat thoroughly until the mixture is smooth.
4
Gradually add the wet mixture to the dry ingredients, mixing until just combined. Do not overmix.
5
Gently fold in the grated carrots, chopped walnuts, shredded coconut, and drained crushed pineapple until evenly distributed.
6
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are slightly pulling away from the sides.
8
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely for about 3 hours.
9
Once the cakes have cooled, frost with your favorite cream cheese icing and sprinkle lightly with confectioners' sugar for an elegant finish.
10
Serve and enjoy every delicious bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Luscious Moist Carrot Cake with Cream Cheese Frosting.
What makes this carrot cake exceptionally moist?
The cake remains moist due to the inclusion of freshly grated carrots, vegetable oil, and crushed pineapple.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
What size and type of cake pans are required?
The recipe requires two 9-inch round cake pans.
How should I prepare the cake pans for baking?
Grease the pans and line the bottoms with wax paper for easy cake removal.
What are the primary dry ingredients?
The dry ingredients include all-purpose flour, sugar, sea salt, baking soda, and ground cinnamon.
What are the primary wet ingredients?
The wet ingredients consist of vegetable oil, large eggs, and pure vanilla extract.
How much flour is used in this recipe?
The recipe calls for 3 cups of sifted all-purpose flour.
How much sugar is needed for the batter?
You will need 3 cups of granulated sugar.
How many carrots are needed and how should they be prepared?
You need 1 1/3 cups of fresh carrots, which should be grated.
What kind of nuts are used in this carrot cake?
The recipe uses 1 1/2 cups of chopped walnuts.
Does this recipe include coconut?
Yes, it includes 1 1/2 cups of sweetened shredded coconut.
How much crushed pineapple is used?
The recipe requires 3/4 cup of canned crushed pineapple, which must be drained.
What is the correct way to combine the ingredients?
Gradually add the wet mixture to the dry ingredients and mix until just combined, being careful not to overmix.
When should the carrots and walnuts be added?
Gently fold in the grated carrots, chopped walnuts, shredded coconut, and drained pineapple after the wet and dry ingredients are combined.
How long should the cake bake?
The cake should bake for 30 to 35 minutes.
How can I tell if the carrot cake is done?
The cake is done when a toothpick inserted into the center comes out clean and the edges pull away from the sides.
How long should the cakes cool in the pans?
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
What is the total recommended cooling time?
The cakes should cool completely for about 3 hours.
What type of frosting is recommended?
A creamy and tangy cream cheese frosting is recommended for this cake.
How can I add an elegant finish to the cake?
You can sprinkle the frosted cake lightly with confectioners' sugar for an elegant finish.
Is this cake suitable for holidays?
Yes, it is perfect for holiday gatherings, birthdays, and special occasions.
How many eggs are required for this recipe?
The recipe calls for 4 large eggs.
What type of salt is specified in the ingredients?
The recipe specifies 1 teaspoon of sea salt.
How much cinnamon is used in the batter?
The recipe uses 1 tablespoon of ground cinnamon.
What type of vanilla extract should I use?
The recipe recommends 1 tablespoon of pure vanilla extract.
What is the serving size for this recipe?
The serving size is not specified in the raw data, but it is a standard two-layer 9-inch cake.
What is the role of baking soda in this recipe?
Baking soda acts as a leavening agent to help the cake rise during baking.
Does the recipe use butter or oil for the fat?
The recipe uses 1 1/2 cups of vegetable oil.
How many ingredients are in this recipe in total?
There are 12 distinct ingredients used to make this carrot cake.