Ultra Moist Carrot Cake Recipe

Jan 16, 2013 @ 5:51 PM
Posted by The Savorychicks, Special Contributor

Nutrition

Cal/Serving: 1,100
Daily Value: 55%
Servings: 6

High-Fiber
Vegetarian

Fat	55g	84%
Saturated	10g	51%
Trans	0g	0%
Carbs	146g	49%
Fiber	5g	21%
Sugars	105g	0%
Protein	14g	27%
Cholesterol	155mg	52%
Sodium	603mg	25%
Calcium	211mg	21%
Magnesium	62mg	16%
Potassium	431mg	12%
Iron	4mg	21%
Zinc	2mg	11%
Vitamin A	7731IU	155%
Vitamin C	39mg	65%
Thiamin (B1)	0mg	33%
Riboflavin (B2)	0mg	27%
Niacin (B3)	4mg	18%
Vitamin B6	0mg	16%
Folic Acid (B9)	136µg	34%
Vitamin B12	0µg	6%
Vitamin D	1µg	0%
Vitamin E	7mg	35%
Vitamin K	8µg	10%
Fatty acids, total monounsaturated	26g	0%
Fatty acids, total polyunsaturated	16g	0%

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Savorychicks

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.

INGREDIENTS

For the frosting:

1 ounce unsalted butter, softened
4 ounces cream cheese
6 ounces confectioners' sugar
1 teaspoon hot water

For the cake:

4 eggs
2 cups sugar
3/4 cup vegetable oil, plus more for the pan
2 cups all-purpose flour
1 1/2 teaspoons 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.