Name: ultra-moist Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 45 min
Cuisine: Western
Ingredients: 440g / 20 oz can crushed pineapple, drained (reserve juice); 1/4 cup (65 ml) reserved canned pineapple juice; Wet Ingredients:; 3/4 cup (185 ml) milk, at room temperature; 1 tsp white vinegar (or lemon juice); 3 eggs (55g/2oz each); 1 1/2 cups (265g) brown sugar, loosely packed; 1/2 cup (125 ml) vegetable or canola oil; Dry Ingredients:; 2 cups (300g) all-purpose flour; 2 tsp baking soda; 1/2 tsp salt; 2 tsp cinnamon powder; 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; Cream Cheese 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

Jump to Recipe·Leave a Review

This ultra-moist Carrot Cake is packed with texture and flavor thanks to the perfect balance of spices, shredded coconut, crushed pineapple, and walnuts. Topped with a fluffy cream cheese frosting, it’s an irresistible dessert that’s both nostalgic and surprisingly simple to make. Whether for birthdays, holidays, or just a special treat, this carrot cake delivers on every level.

ultra-moist Carrot Cake

Why You’ll Love This Recipe

Incredibly moist and tender with crushed pineapple and oil
Classic flavor combo with cinnamon, carrots, and nuts
Fluffy cream cheese frosting that’s light, sweet, and tangy
Easy to make using just two bowls and no mixer for the batter
Versatile baking options—make as a layer cake or sheet cake
Naturally packed with texture from coconut, walnuts, and carrots
Perfect for any occasion from casual gatherings to celebrations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet ingredients:
3/4 cup milk (at room temperature)
1 tsp white vinegar (or lemon juice)
3 eggs
1 1/2 cups brown sugar (loosely packed)
1/2 cup vegetable oil
1/4 cup reserved pineapple juice (from canned pineapple)

Dry ingredients:
2 cups plain/all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon powder

Stir-ins:
2 cups grated carrot (about 2 medium carrots)
440g can crushed pineapple (drained, juice reserved)
1/4 cup shredded or desiccated coconut
1/2 cup walnuts or pecans, roughly chopped

Frosting:
180g cream cheese, room temperature
225g unsalted butter, softened
1 tsp vanilla extract
4 cups icing sugar (powdered sugar), sifted if clumpy

Directions

1. Prep the Oven and Pans:
Preheat your oven to 180°C/350°F. Grease and line two 20–22.5 cm (8–9″) round cake pans or one 9×13″ rectangular pan with parchment paper.

2. Prepare Pineapple:
Drain the crushed pineapple, reserving the juice. Measure out 1/4 cup of the juice for the batter.

3. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.

4. Combine the Wet Ingredients:
In a separate bowl, whisk together the milk, vinegar, eggs, brown sugar, oil, and the reserved 1/4 cup pineapple juice.

5. Add Stir-ins:
Stir the grated carrot, drained pineapple, coconut, and walnuts into the wet mixture.

6. Combine Wet and Dry:
Pour the wet ingredients into the dry and stir just until the flour is incorporated—don’t overmix.

7. Bake:
Pour the batter into your prepared pan(s).

Bake round cakes for 35 minutes
Bake a rectangle cake for 40 minutes
A skewer inserted into the center should come out clean and the top should be golden.

8. Cool:
Let cakes rest in the pan for 10 minutes before transferring to a wire rack. Cool completely before frosting.

9. Make the Frosting:
Beat cream cheese, butter, and vanilla until smooth. Add icing sugar in two batches and beat until light and fluffy, about 3 minutes.

10. Frost the Cake:
If using two round cakes, place one layer upside down and spread with 1/3 of the frosting. Add the second layer (also upside down), then frost the top and sides with remaining frosting.

Servings and timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add raisins: Stir in 1/2 cup raisins for extra texture and sweetness.
Skip the nuts: Omit walnuts for a nut-free version.
Make cupcakes: Pour into lined muffin tins and bake for 20–22 minutes.
Add orange zest: Mix in a teaspoon of zest for a citrusy touch.
Gluten-free option: Use a 1:1 gluten-free flour blend.

Storage/Reheating

Room temperature: If the temperature is under 25°C (77°F) and not humid, the cake can stay out for 1–2 days in an airtight container.
Refrigeration: In warmer or humid conditions, store in the fridge for up to 5 days. Let sit at room temperature before serving for best texture.
Freezing: Freeze unfrosted cake layers wrapped tightly for up to 2 months. Thaw overnight in the fridge before frosting.

FAQs

Can I use fresh pineapple instead of canned?

It’s best to use canned crushed pineapple for consistency and moisture. If using fresh, make sure it’s finely crushed and well-drained.

Do I have to use coconut?

No, you can omit the coconut if preferred. The cake will still be moist and flavorful.

Can I make this cake gluten-free?

Yes, use a high-quality 1:1 gluten-free flour blend in place of regular flour.

How do I make this into cupcakes?

Fill cupcake liners 3/4 full and bake at 180°C/350°F for about 20–22 minutes or until a skewer comes out clean.

Can I use only one round cake pan?

You can, but the baking time will increase. Use a deep 9″ pan and adjust the time as needed—check for doneness with a skewer.

What’s the best way to frost this cake?

Use an offset spatula for smooth, even layers. For a rustic look, simply swirl the frosting on top with a spoon.

Can I use white sugar instead of brown?

Brown sugar adds moisture and flavor, but you can use white sugar if that’s all you have—expect a slightly different texture.

Is this frosting pipeable?

Yes, this cream cheese frosting holds its shape well and can be piped with a large tip for cupcakes or decorative touches.

Can I make the cake ahead of time?

Yes, bake the cake layers a day in advance and store them (unfrosted) wrapped tightly at room temperature or in the fridge.

What can I substitute for the vinegar?

Lemon juice or any clear vinegar works to activate the baking soda.

Conclusion

This Easy and Ultra Moist Carrot Cake is everything a great carrot cake should be—tender, flavorful, and loaded with texture. Whether you go for a simple sheet cake or layered celebration cake, it’s guaranteed to impress with its warm spice, bursts of pineapple, and rich cream cheese frosting. A true crowd-pleaser that’s as easy to make as it is to love.