Why You’ll Love This Recipe
I love this carrot cake because it’s simple to make but delivers incredible results. It’s ultra moist without being dense, thanks to the pineapple and oil, and every bite is filled with sweet, spiced flavor and texture from the carrots, coconut, and nuts. The frosting is rich and smooth—just sweet enough to balance the cake. It’s reliable, customizable, and a real crowd-pleaser every time I serve it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crushed Pineapple
1 can (20 oz / 565g) crushed pineapple, drained (reserve 1/4 cup juice)
Wet Ingredients
3/4 cup milk, room temperature
1 tsp white vinegar (or lemon juice)
3 eggs
1 1/2 cups brown sugar (loosely packed)
1/2 cup vegetable or canola oil
1/4 cup reserved pineapple juice
Dry Ingredients
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
Stir-Ins
2 cups grated carrot (about 2 carrots, peeled)
1/4 cup shredded or desiccated coconut (unsweetened)
1/2 cup chopped walnuts or pecans
drained crushed pineapple (from above)
Frosting
180g (6 oz) cream cheese, room temperature (block-style, not spreadable)
225g (1 cup) unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) powdered sugar (sifted if clumpy)
Directions
-
I preheat my oven to 350°F (180°C) and line two 8–9″ round cake pans or one 9×13″ pan with parchment paper.
-
I drain the crushed pineapple, saving 1/4 cup of the juice for the batter.
-
In one bowl, I whisk together all the dry ingredients—flour, baking soda, salt, and cinnamon.
-
In another bowl, I mix the milk, vinegar, eggs, brown sugar, oil, and reserved pineapple juice. Then I stir in the grated carrot, drained pineapple, coconut, and chopped nuts.
-
I pour the wet ingredients into the dry and stir until just combined. The batter is thick but comes together easily.
-
I divide the batter between the prepared pans and bake for 35 minutes for round pans or 40 minutes for a rectangle pan. I check for doneness with a toothpick—it should come out clean.
-
After baking, I let the cakes rest in the pan for 10 minutes before transferring them to a cooling rack. I wait until they’re completely cool before frosting.
To make the frosting:
I beat the cream cheese, butter, and vanilla until smooth, then gradually mix in the powdered sugar until light and fluffy (about 3 minutes on medium-high speed).
To assemble:
If using two round layers, I flip one layer upside down, frost it with a third of the cream cheese frosting, then stack the second layer (also upside down) and cover the top and sides with the rest of the frosting.
Servings and timing
This recipe makes 12 servings.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus cooling and frosting time)
Calories: Approximately 709 kcal per serving (including frosting)
Variations
-
I sometimes skip the nuts or coconut if I want a smoother texture.
-
For a lighter version, I use low-fat milk and reduce the sugar slightly.
-
To make cupcakes, I bake the batter in lined muffin tins at 350°F for about 20–22 minutes.
-
If I want a tangier frosting, I increase the cream cheese and reduce the butter slightly.
-
This cake works well with a layer of raisins or pineapple jam spread between the layers too.
Storage/Reheating
I store this cake in an airtight container. If it’s cool (below 77°F/25°C), I keep it at room temperature for up to 2 days. Otherwise, I refrigerate it to keep the frosting firm and the cake fresh. When stored in the fridge, I slice it cold for clean cuts and let it sit out for about 5 minutes before serving for the best texture.
FAQs
Can I make this carrot cake ahead of time?
Yes, I often bake the layers a day ahead and store them tightly wrapped. I frost the cake just before serving or a few hours in advance and keep it chilled if the room is warm.
Can I freeze this carrot cake?
Absolutely. I wrap the unfrosted layers in plastic wrap and freeze them for up to 2 months. Thaw completely before frosting. You can also freeze individual frosted slices.
Can I reduce the sugar?
Yes, I’ve reduced the brown sugar to 1 1/4 cups before and it still turned out great. The pineapple and carrots provide natural sweetness too.
Can I make this gluten-free?
Yes, I use a 1:1 gluten-free baking blend in place of the flour and ensure all other ingredients are gluten-free. The texture stays very close to the original.
Can I use pre-shredded carrots?
I prefer grating fresh carrots myself—it gives a better texture and moisture. Pre-shredded carrots tend to be drier and thicker, which can affect the cake’s consistency.
Conclusion
This easy and ultra moist carrot cake is one of my all-time favorite desserts. It’s perfectly spiced, loaded with texture and flavor, and topped with the kind of cream cheese frosting I could eat with a spoon. Whether I’m making it for a special occasion or just because I want something homemade and delicious, this cake never fails to impress.
Print
Carrot Cake (Easy and Ultra Moist!)
- Total Time: 45 minutes
- Yield: 12 servings
Description
Super moist carrot cake with crushed pineapple, coconut, and walnuts—topped with fluffy cream cheese frosting for the perfect finish.
Ingredients
Crushed Pineapple:
1 can (440g / 20 oz) crushed pineapple, drained (reserve 1/4 cup juice)
Wet Ingredients:
3/4 cup (185 ml) milk, at room temperature
1 tsp white vinegar (or lemon juice)
3 large eggs
1 1/2 cups (265g) brown sugar, loosely packed
1/2 cup (125 ml) vegetable oil
1/4 cup (65 ml) reserved pineapple juice
Dry Ingredients:
2 cups (300g) plain/all-purpose flour
2 tsp baking soda (NOT baking powder)
1/2 tsp salt
2 tsp ground cinnamon
Stir-Ins:
2 cups grated carrots (about 2 carrots)
1/4 cup shredded or desiccated coconut (unsweetened)
1/2 cup chopped walnuts or pecans
Frosting:
180g (6 oz) cream cheese (block style, room temperature)
225g (1 cup) unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) icing sugar / powdered sugar, sifted
Instructions
Prep:
Preheat oven to 180°C/350°F. Grease and line two 20–22.5 cm (8–9″) round pans OR a 9×13” rectangular pan with parchment paper.
Mix Wet Ingredients:
In a bowl, whisk milk, vinegar, eggs, brown sugar, oil, and reserved pineapple juice.
Combine Dry Ingredients:
In a separate large bowl, whisk flour, baking soda, salt, and cinnamon.
Assemble Batter:
Stir carrots, crushed pineapple, coconut, and nuts into the wet mixture. Pour wet into dry and mix until just combined.
Bake:
Pour batter into prepared pans.
Round pans: bake ~35 minutes
Rectangle pan: bake ~40 minutes
Bake until a skewer inserted into the center comes out clean.
Cool:
Let cakes rest in the pan for 10 minutes. Then transfer to wire racks to cool completely before frosting.
Frosting:
Beat cream cheese, butter, and vanilla until smooth. Gradually beat in icing sugar until fluffy (3 minutes on mixer speed 7).
Assemble:
If using two round cakes, flip one upside down, spread 1/3 frosting on top, then place second cake upside down over it. Frost top and sides with remaining frosting.
Notes
Use block-style cream cheese, not spreadable.
Don’t bake in a single round pan—it will be too dense.
Refrigerate in hot/humid weather. Serve at room temperature for best texture.
Carrot should be finely grated and packed into measuring cups for accuracy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baked
- Cuisine: Western
