I am sure most families have a favourite Carrot Cake recipe. Often handed down from one generation to another. I am also sure that most would think that their recipe is the best. Well I feel the same about my Super Moist Carrot Cake.
I have had some really awful carrot cakes in my life. Some super dry, some claggy, and some with absolutely no flavour. This recipe has taken a lot of tweaking and refining to ensure that it’s packed with flavour and super moist.
The result of a lot of work is this, moisture from the undrained crushed pineapple and obviously the grated carrots. Flavour from the cinnamon and texture from the pecan nuts and coconut. And to top it of, enveloped by smooth and creamy cream cheese icing.
Now I would never try to replace your family favourite recipe. Although I must admit I have had a few conversions. But if you don’t have a favourite, or you’d like to try a different version, please do give this Super Moist Carrot Cake of mine a try. I would love to hear your thoughts.
Super Moist Carrot Cake
- ¾ Cup Milk
- 1 tsp Lemon Juice
- 1½ Cups Soft brown sugar
- ½ Cup Vegetable Oil
- 3 Eggs
- 2 tsp Vanilla Extract
- 2 Cups All-Purpose/Cake Flour
- 2½ tsp Ground Cinnamon
- 2 tsp Baking Soda (bicarbonate of soda)
- ½ tsp Salt
- 2 Cups Carrots (grated) approx. 2 – 3 large carrots
- 1 Cup Crushed Pineapple (Do not drain) approx. 1 x 432g tin
- 1 Cup Shredded Coconut* See notes below
- ½ Cup Pecan Nuts or walnuts Roasted and finely chopped
Cream Cheese Icing/Frosting
- 500 grams Plain Cream Cheese Softened to room temperature (2 x 250g tubs)
- 115 grams Unsalted Butter Softened to room temperature
- 2 Cups Icing/Powdered Sugar Sieved
- 1 tsp Vanilla Extract
- Measure out the milk then add the lemon juice and set aside for around 5 minutes (this will make buttermilk)
- Preheat the oven to 180°C and grease two standard size or three smaller circle cake pans with non-stick cooking spray, then line the bottoms with baking paper (Preferably use cake pans with removable bottoms)
- In your stand mixer or with a hand mixer, combine the sugar, oil, eggs and vanilla. Then add the milk mixture and mix through
- Sieve in the flour, cinnamon, baking soda and salt and mix until combined
- Finally, fold in the carrots, nuts, coconut, and crushed pineapple (including the juice). Mix until just combined
- Evenly divide the batter between the cake pans
- Bake for 40 – 50 minutes, or until skewer/cake tester comes out clean from centre of cake (baking time will depend on the size of your cake pans)
- Let cool in the pans for around 10 minutes. Then remove and cool further on wire cooling racks. Cool completely before icing/frosting
Cream Cheese Icing/Frosting
- In a large bowl with a hand mixer or your stand mixer, combine the softened cream cheese and butter until smooth, pale and creamy. Then add the vanilla and the sifted icing sugar (a third at a time) and mix until well combined and smooth
- Spread a thin layer on one of the cakes and then place the other on top. Repeat if you have three layers. Use the rest of the icing to cover the tops and sides of the cake
- Decorate with crushed nuts, flaked or shredded coconut or however you wish
- Store covered in the fridge
- I would not use white sugar for the cake. Brown sugar adds a depth of flavour that this cake needs.
- I will often bake the cakes the day before icing/frosting. Once cooled, I wrap the cakes and leave them in the fridge overnight. I usually remove my cream cheese and butter for the icing/frosting the night before if I’m planning to do this early, so that they can soften. If you are only going to ice/frost the cakes later in the day, then remove the cream cheese and butter in the morning to soften.