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
1337
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
62g
89%
Sugar
17g
19%
Saturated Fat
13g
54%
Cholesterol
33mg
11%
Carbohydrate, by difference
178g
100%
Protein
25g
54%
Vitamin A, RAE
57µg
8%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
70mg
7%
Choline, total
26mg
6%
Fiber, total dietary
23g
92%
Folate, total
288µg
72%
Iron, Fe
25mg
100%
Magnesium, Mg
94mg
29%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
384mg
55%
Riboflavin
1mg
91%
Selenium, Se
61µg
100%
Sodium, Na
689mg
46%
Thiamin
1mg
91%
Water
46g
2%
Zinc, Zn
4mg
50%

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.