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:

1,117 calories

Dietary restrictions:

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

Daily value:



  • Fat 328g 504%
  • Carbs 901g 300%
  • Saturated 61g 307%
  • Fiber 27g 109%
  • Trans 2g
  • Sugars 661g
  • Monounsaturated 153g
  • Polyunsaturated 92g
  • Protein 80g 160%
  • Cholesterol 930mg 310%
  • Sodium 3,638mg 152%
  • Calcium 1,254mg 125%
  • Magnesium 384mg 96%
  • Potassium 2,426mg 69%
  • Iron 23mg 129%
  • Zinc 10mg 66%
  • Phosphorus 2,229mg 318%
  • Vitamin A 2,727µg 303%
  • Vitamin C 48mg 80%
  • Thiamin (B1) 3mg 202%
  • Riboflavin (B2) 3mg 166%
  • Niacin (B3) 20mg 100%
  • Vitamin B6 2mg 89%
  • Folic Acid (B9) 746µg 186%
  • Vitamin B12 2µg 35%
  • Vitamin D 5µg 1%
  • Vitamin E 42mg 211%
  • Vitamin K 41µg 51%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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