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Moist Carrot Cake with Pineapple, Coconut, and Cream Cheese Frosting Recipe

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This ultra moist and easy carrot cake recipe combines the natural sweetness of crushed pineapple with freshly grated carrots, spices, and a luscious cream cheese frosting. Perfectly balanced with a moist crumb and rich frosting, it’s an ideal dessert for any occasion, offering a delightful depth of flavor and texture.

Ingredients

Fruit and Juice

  • 440g / 20 oz can crushed pineapple, drained but juice reserved
  • 1/4 cup (65 ml) reserved canned pineapple juice

Wet Ingredients

  • 3/4 cup (185 ml) milk, at room temperature (full or low fat)
  • 1 tsp white vinegar (or lemon juice or other clear vinegar)
  • 3 eggs (55g / 2 oz each)
  • 1 1/2 cups (265g) brown sugar (loosely packed)
  • 1/2 cup (125 ml) vegetable oil (or canola oil)

Dry Ingredients

  • 2 cups (300g) all-purpose flour
  • 2 tsp baking soda (NOT baking powder)
  • 1/2 tsp salt
  • 2 tsp cinnamon powder

Stir-in Ingredients

  • 2 cups grated carrot (about 2 carrots, peeled)
  • 1/4 cup shredded or desiccated coconut (plain, unsweetened)
  • 1/2 cup walnuts or pecans, roughly chopped

Frosting

  • 180g / 6 oz cream cheese, at room temperature
  • 225g / 1 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 4 cups (480g) icing sugar / powdered sugar, sifted if clumpy

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (350°F) suitable for all oven types. Grease and line two 20-22.5 cm (8–9 inch) round pans or one 9×13 inch (22×33 cm) rectangular pan with baking or parchment paper to ensure easy cake removal.
  2. Prepare Pineapple: Drain the crushed pineapple well, reserving the juice. Measure out exactly 1/4 cup of the pineapple juice to use in the batter later.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon powder until evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the milk, vinegar, eggs, brown sugar, vegetable oil, and the reserved 1/4 cup pineapple juice until smooth and well combined.
  5. Add Stir-ins to Wet Mixture: Stir the grated carrot, drained crushed pineapple, shredded coconut, and chopped nuts into the wet ingredients until evenly distributed.
  6. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until the flour is just incorporated, being careful not to overmix to maintain cake moistness.
  7. Bake the Cake: Divide the batter evenly between the prepared pans. Bake round cakes for approximately 35 minutes or the rectangular pan for 40 minutes. Test doneness by inserting a skewer into the center; it should come out clean and the top should be golden.
  8. Cool the Cake: Allow the cake to rest for 10 minutes in the pan, then turn out onto a cooling rack until completely cool before frosting.
  9. Prepare Cream Cheese Frosting: Beat together the cream cheese, softened butter, and vanilla extract until smooth. Gradually beat in the sifted icing sugar in two batches until the mixture is fluffy and well incorporated, approximately 3 minutes on medium-high speed using a stand mixer.
  10. Assemble and Frost: Place one cake layer upside down on the serving platter for a flat surface. Spread one-third of the frosting evenly over this layer. Top with the second cake layer, also upside down, and frost the top and sides of the cake with the remaining frosting for a smooth finish.
  11. Store Properly: If the temperature is below 25°C (77°F) and conditions are not humid, store the cake in an airtight container outside the fridge. In warm or humid weather, refrigerate the cake to maintain texture and frosting stability. Allow the cake to come to room temperature before serving for best texture and flavor.

Notes

  • Different measuring systems vary slightly internationally; this recipe has been tested to work with both metric and US measures.
  • Using vinegar or lemon juice activates the baking soda, helping the cake rise due to the moisture content.
  • Only baking soda (bi-carb soda) is used here; it is about three times stronger than baking powder, which can be substituted by tripling the amount of baking powder but may yield slightly less rise.
  • Grate carrots by holding them perpendicular to the grater to avoid long strands for even baking.
  • Use block cream cheese, not soft spreadable tubs, for the best frosting texture.
  • Use soft or caster icing sugar, not pure icing sugar, for smooth frosting.
  • Do not bake the entire batter in one round pan as it results in too dense a cake; use two pans or one rectangle pan as specified.
  • Store cake refrigerated in hot and humid climates to prevent the crumb from becoming overly moist and to keep frosting firm. Slice cold for cleaner cuts and allow to warm slightly before serving.
  • Nutrition information is based on servings including frosting.

Find it online: https://marthatasty.com/moist-carrot-cake-with-pineapple-coconut-and-cream-cheese-frosting-recipe/