Ultra Moist Carrot Cake

Ultra Moist Carrot Cake


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

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.


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.


Calories per serving:

1,018 calories

Dietary restrictions:

Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 269g 413%
  • Carbs 889g 296%
  • Saturated 56g 279%
  • Fiber 21g 84%
  • Trans 2g
  • Sugars 658g
  • Monounsaturated 145g
  • Polyunsaturated 50g
  • Protein 66g 132%
  • Cholesterol 930mg 310%
  • Sodium 3,636mg 152%
  • Calcium 1,165mg 117%
  • Magnesium 240mg 60%
  • Potassium 2,025mg 58%
  • Iron 21mg 114%
  • Zinc 7mg 47%
  • Phosphorus 1,915mg 274%
  • Vitamin A 2,726µg 303%
  • Vitamin C 47mg 78%
  • Thiamin (B1) 3mg 181%
  • Riboflavin (B2) 3mg 158%
  • Niacin (B3) 19mg 94%
  • Vitamin B6 1mg 64%
  • Folic Acid (B9) 657µg 164%
  • Vitamin B12 2µg 35%
  • Vitamin D 5µg 1%
  • Vitamin E 42mg 208%
  • Vitamin K 39µg 48%
See detailed nutritional info Have a question about nutritional data? Let us know.
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