Ultra Moist Carrot Cake

Ultra Moist Carrot Cake
Staff Writer
Ultra Moist Carrot Cake

Savorychicks

Ultra Moist Carrot Cake

I have to be honest — when Marjan first gave me this recipe for her famous carrot cake (which I hadn't tried to that day), I was a bit skeptical. Skeptical because of the word "pineapple" in the list of ingredients. Don't get me wrong, I like pineapples, but in my carrot cake? No way! I want my carrot cake to taste nothing like pineapples, but all walnuts and carrots. But hey, what is a true foodie if you don't give everything a try. So I did!

And rest assured, this carrot cake is simply the best I've ever had. Not the slightest hint of pineapple flavor, but full of extra moisture that carrots alone would never manage to yield.

After having my first bite of this incredible carrot cake, I threw out all my other carrot cake recipes (and I had a few, as "Rüeblitorte" also is a Swiss specialty). I just couldn't get myself to eating any other kind of carrot cake again.

See all cake recipes.

6
Servings
1056
Calories Per Serving
Deliver Ingredients

Ingredients

For the frosting

  • 1  Ounce  unsalted butter, softened
  • 4  Ounces  cream cheese
  • 6  Ounces  confectioners' sugar
  • 1  Teaspoon  hot water

For the cake

  • eggs
  • 2  Cups  sugar
  • 3/4  Cups  vegetable oil, plus more for the pan
  • 2  Cups  all-purpose flour
  • 1 1/2  Teaspoon  baking soda
  • 2  Teaspoons  baking powder
  • 2  Teaspoons  cinnamon
  • Dash of  salt
  • 2  Cups  finely shredded carrots
  • One 16-ounce can crushed pineapple
  • 1  Cup  chopped walnuts
  • 1  Teaspoon  chopped walnuts

Directions

For the frosting

Using an electric mixer on medium speed, beat the softened butter and cream cheese until well blended. Add the confectioners' sugar and continue beating for 2 more minutes. Mix in the hot water.

For the cake

Preheat the oven to 350 degrees.

Whisk together the eggs, sugar, and oil in a large bowl. In another bowl, swift together all the dry ingredients: flour, baking soda and powder, cinnamon, and salt. Fold the dry ingredients into the wet ingredients. Add the carrots, pineapple, walnuts, and vanilla extract.

Grease an 8-inch brownie pan or a 9-inch round cake pan. Transfer the batter to the pan and bake for about 50 minutes. Remove from the oven, let cool, and serve with the frosting.

Nutritional Facts

Total Fat
75g
100%
Sugar
12g
13%
Saturated Fat
16g
67%
Cholesterol
38mg
13%
Carbohydrate, by difference
108g
83%
Protein
9g
20%
Vitamin A, RAE
605µg
86%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
37µg
41%
Calcium, Ca
175mg
18%
Choline, total
17mg
4%
Fiber, total dietary
18g
72%
Fluoride, F
1µg
0%
Folate, total
79µg
20%
Iron, Fe
3mg
17%
Magnesium, Mg
55mg
17%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
227mg
32%
Selenium, Se
9µg
16%
Sodium, Na
1530mg
100%
Water
120g
4%
Zinc, Zn
1mg
13%

Carrot Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Carrot Cake Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.