Description

An incredibly moist carrot cake made with a specific oil-to-flour ratio and crushed pineapple, topped with a thick, tangy cream cheese frosting that holds its shape.

Ingredients

Scale

1 cup vegetable oil (canola or light olive oil)
1 ½ cups granulated sugar
½ cup brown sugar (dark brown preferred)
4 large eggs (room temperature)
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cardamom (optional)
3 cups finely grated fresh carrots (about 450g)
1 can (8oz) crushed pineapple, drained
1 cup walnuts or pecans, chopped and toasted
16oz block cream cheese (softened)
½ cup butter (softened)
4 cups powdered sugar (sifted)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cardamom.
In a large bowl, beat vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
Gently fold in grated carrots, drained crushed pineapple, and chopped nuts until just combined.
Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, beat softened cream cheese and butter until smooth. Add sifted powdered sugar, 1 teaspoon vanilla, and pinch of salt. Beat on low until incorporated, then medium-high for 2-3 minutes until fluffy.
Place one cake layer on serving plate. Spread a generous layer of frosting on top. Place second layer on top. Frost top and sides.
Refrigerate cake for at least 30 minutes before slicing to set the frosting.

Notes

Use fresh carrots grated yourself; pre-shredded carrots contain starch that dries out the cake. Drain pineapple well but do not squeeze dry. Toast nuts for better flavor. Ensure cream cheese and butter are at room temperature for smooth frosting. Do not overmix batter to avoid toughness.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 40
Sodium: 320
Fat: 28
Saturated Fat: 12
Carbohydrates: 55
Fiber: 2
Protein: 6

Keywords: carrot cake, cream cheese frosting, moist carrot cake, baking, dessert, party dessert, make-ahead dessert