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Mom's Super Moist Carrot Cake with Cream Cheese Frosting Recipe

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4.1 from 20 reviews

Mom's Super Moist Carrot Cake with Cream Cheese Frosting is a rich and flavorful dessert perfect for any occasion. This carrot cake features grated carrots, crushed pineapple, and coconut flakes to provide superb moisture and texture. Paired with a creamy cream cheese frosting, this cake delivers a deliciously sweet and tangy experience that serves 16 and stays fresh whether stored at room temperature or chilled.

Ingredients

Cake

  • 2 cups all purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1.5 tsp salt
  • 2 cups sugar
  • 1.5 cups neutral oil (such as canola or avocado oil)
  • 4 eggs
  • 2 cups grated carrots
  • 7 oz canned crushed pineapple (a scant 1 cup)
  • 3.5 oz flaked coconut (a heaping 1 cup)

Cream Cheese Frosting

  • 2 8-ounce packages cream cheese (at room temperature)
  • 1.5 sticks butter (at room temperature)
  • 2 tsp vanilla extract
  • 1.5 - 2 lb confectioners sugar

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F and place a rack in the center. Butter and flour a 9 x 13” baking dish or a 9 x 9” square cake pan, or alternatively line with parchment paper.
  2. Grate Carrots: Trim, peel, and finely grate the carrots using a box grater. Set aside. Optionally, a food processor can be used but it results in a softer cake texture.
  3. Mix Dry Ingredients: Sift together flour, baking powder, baking soda, salt, and cinnamon into the bowl of a stand mixer. Add sugar and whisk to combine.
  4. Add Wet Ingredients: Switch to the paddle attachment. Slowly add oil on low speed until incorporated. With the mixer running continuously on low, add eggs one at a time, pausing briefly between each.
  5. Incorporate Moist Ingredients: Turn off the mixer and add grated carrots, crushed pineapple, and coconut. Mix on low speed until just incorporated.
  6. Bake the Cake: Pour batter into the prepared pan. Bake for approximately 40 minutes for 9 x 13” pan or 60 minutes for 9 x 9” pan. Check doneness by pressing the center gently—it should spring back. Baking time may exceed 1 hour due to pineapple moisture.
  7. Cool the Cake: Remove cake from oven and allow to cool in the pan for 25-30 minutes, then cool completely at room temperature or refrigerate.
  8. Make the Frosting: In a mixer bowl, beat cream cheese and butter on medium speed until smooth. Add vanilla and mix until blended. On low speed, gradually add confectioners sugar half a cup at a time until desired consistency is reached. For a firmer texture, chill frosting for at least 1 hour and whip before icing.
  9. Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake.
  10. Serve and Store: Cake serves 16. Store covered at room temperature up to 48 hours or refrigerate up to one week.

Notes

  • Using crushed pineapple adds moisture but can extend baking time.
  • Grating carrots with a food processor creates a softer cake texture.
  • For a firmer frosting, chill it before applying to the cake.
  • Cake can be kept at room temperature for up to 2 days or refrigerated for up to a week.

Find it online: https://recipethrive.com/moms-super-moist-carrot-cake-with-cream-cheese-frosting-recipe/