Ultra Moist Carrot Cake

Ultra Moist Carrot Cake
Savorychicks

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

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.

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.

Nutrition

Calories per serving:

1,117 calories

Dietary restrictions:

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

Daily value:

56%

Servings:

6
  • Fat 55g 84%
  • Carbs 150g 50%
  • Saturated 10g 51%
  • Fiber 5g 18%
  • Trans 0g
  • Sugars 110g
  • Monounsaturated 26g
  • Polyunsaturated 15g
  • Protein 13g 27%
  • Cholesterol 155mg 52%
  • Sodium 606mg 25%
  • Calcium 209mg 21%
  • Magnesium 64mg 16%
  • Potassium 404mg 12%
  • Iron 4mg 21%
  • Zinc 2mg 11%
  • Phosphorus 371mg 53%
  • Vitamin A 454µg 50%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 1mg 34%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 3mg 17%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 124µg 31%
  • Vitamin B12 0µg 6%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 35%
  • Vitamin K 7µg 9%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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