Description
This easy and ultra-moist carrot cake is made with crushed pineapple, coconut, and walnuts for added texture and flavor. Topped with a fluffy cream cheese frosting, it’s the perfect dessert for any occasion and comes together effortlessly with pantry staples.
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
Instructions
- Preheat oven to 180°C/350°F. Grease and line two 8–9″ round pans or one 9×13″ pan with parchment paper.
- Drain crushed pineapple and reserve 1/4 cup of the juice.
- In a large bowl, whisk together all dry ingredients: flour, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together milk, vinegar, eggs, brown sugar, oil, and reserved pineapple juice.
- Stir in grated carrots, drained crushed pineapple, coconut, and chopped walnuts or pecans.
- Add wet mixture to the dry ingredients and stir until just combined.
- Pour batter into prepared pan(s). Bake round cakes for 35 minutes or rectangle cake for 40 minutes, or until a skewer inserted in the center comes out clean.
- Let cakes rest for 10 minutes in pans, then transfer to a cooling rack. Let cool completely before frosting.
- Make the frosting: Beat cream cheese, butter, and vanilla until smooth. Gradually add icing sugar in 2 batches, beating until fluffy (about 3 minutes on medium-high speed).
- To assemble: Place one cake layer upside down on a platter. Spread 1/3 of the frosting on top. Add second cake layer upside down. Frost top and sides with remaining frosting.
Notes
- If using fresh pineapple, drain thoroughly and use freshly squeezed juice.
- Do not substitute baking powder for baking soda.
- For best texture, use unsweetened shredded coconut and freshly grated carrots.
- If weather is cooler than 25°C (77°F) and not humid, the cake can be stored in an airtight container at room temperature. Otherwise, refrigerate.
- Frosting can be made ahead and stored in the fridge, then brought to room temperature and re-whipped before using.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 35 g
- Sodium: 270 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
