Description
The Best Moist Carrot Cake Ever combines fresh carrots, pineapple, coconut, and pecans with creamy frosting for a rich and balanced dessert.
Ingredients
2 ½ cups all-purpose flour
1 ½ tsp baking soda
1 ¼ tsp baking powder
2 tsp cinnamon
½ tsp salt
2 cups sugar
4 eggs
1 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
¾ cup chopped pecans
¾ cup sweetened coconut
1 8oz can crushed pineapple (drained)
Frosting:
2 sticks unsalted butter
16 oz cream cheese
2 tsp vanilla
½ tsp salt
6 to 6 ½ cups confectioners sugar
Instructions
1. Preheat oven to 350°F.
2. Line and grease three 8-inch pans.
3. Whisk flour, baking soda, baking powder, cinnamon, and salt.
4. In mixer, beat sugar, eggs, oil, and vanilla until light.
5. Stir in dry ingredients, then carrots, pecans, coconut, and pineapple.
6. Bake 35 minutes until toothpick comes out clean.
7. Cool 10 minutes, remove from pans, and cool completely.
8. For frosting, beat butter and cream cheese, add vanilla and salt, then sugar.
9. Spread frosting between layers and cover cake.
Notes
Use fresh grated carrots for best moisture.
Drain pineapple lightly but not fully.
Frost cake only when fully cooled.
Store in fridge up to five days or freeze up to two months.