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Ultra Moist Carrot Cake

Jan 16, 2013 | 4:51 pm
By
Staff Writer
Ultra Moist Carrot Cake
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
1116
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

  • 4 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.

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.

Nutritional Facts

Total Fat
55g
84%
Sugar
110g
N/A
Saturated Fat
10g
51%
Cholesterol
138mg
46%
Protein
13g
26%
Carbs
151g
50%
Vitamin A
488µg
54%
Vitamin B12
0.3µg
5.2%
Vitamin B6
0.3mg
14.7%
Vitamin C
8mg
14%
Vitamin D
0.8µg
0.2%
Vitamin E
7mg
36%
Vitamin K
7µg
9%
Calcium
208mg
21%
Fiber
5g
19%
Folate (food)
59µg
N/A
Folate equivalent (total)
168µg
42%
Folic acid
64µg
N/A
Iron
4mg
21%
Magnesium
64mg
16%
Monounsaturated
26g
N/A
Niacin (B3)
3mg
17%
Phosphorus
364mg
52%
Polyunsaturated
15g
N/A
Potassium
414mg
12%
Riboflavin (B2)
0.5mg
26.6%
Sodium
603mg
25%
Sugars, added
107g
N/A
Thiamin (B1)
0.5mg
33.7%
Trans
0.4g
N/A
Zinc
2mg
11%
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