Super Moist Carrot Cake

Super Moist Carrot Cake

Super Moist Carrot Cake

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There’s nothing that I don’t like about this cake, so I can easily say “hello autumn” with enthusiasm. Super moist, lightly spiced, textured with coconut and smothered with a dreamy cream cheese frosting. Super Moist Carrot Cake is a winner every time, feeds a small crowd and freezes exceptionally well.

Super Moist Carrot Cake just out of the oven in a silver baking pan and icing in the background.

Did I mention it’s also quick and easy with minimal mess, other than shredded carrot that seems to get everywhere LOL! It’s the perfect fall cake that turns the humble carrot into the most delicious dessert. It’s a nostalgic recipe for me, being slightly adapted from a gifted cookbook when I was only 17 years old and graduating from high school. It’s a treasured book, missing its cover, yellowed and ratty. But every time I thumb through it, I’m taken back to a simpler time, high school friends and big dreams. Thank you Simone and Marlene for this simple yet wonderful book that I still love 31 years later. Proving that great recipes are timeless.

Super Moist Carrot Cake in a 9"x13" pan with cream cheese icing and decorated with piped carrots.
A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin with a pan of cake in the background.
A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.

Author: Coompelled to Cook, slightly adapted from the book “Let’s Break Bread Together” circa 1989?

A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
Super Moist Carrot Cake
Print Recipe
    Servings Prep Time
    9x13 pan 30 minutes
    Cook Time
    45-50 minutes
    Servings Prep Time
    9x13 pan 30 minutes
    Cook Time
    45-50 minutes
    A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
    Super Moist Carrot Cake
    Print Recipe
      Servings Prep Time
      9x13 pan 30 minutes
      Cook Time
      45-50 minutes
      Servings Prep Time
      9x13 pan 30 minutes
      Cook Time
      45-50 minutes
      Instructions
      Cake
      1. Preheat oven to 350°F and spray a 9"x13" pan with non-stick spray.
      2. In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
      3. In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
      4. Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
      5. Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.
      Cream Cheese Icing
      1. Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.
      Recipe Notes

      -Cake freezes well without icing for up to a month if well wrapped.

      -Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.

      -Recipe makes for a thick layer of icing.  Icing freezes well on its own in an airtight container for up to a month.

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      Pineapple Salsa

      Pineapple Salsa

      With summer creeping upon us, I felt compelled to update one of my first posts as a food blogger and one of my favourite snacks, Pineapple Salsa!!  A fantastic summer snack that’s worth repeating with a couple photos cleaned up.  The original post was done for Cinco Da Mayo, however this fantastic recipe goes far beyond into the warm summer months with its perfect balance of sweet and spicy.  Fresh and vibrant with fresh pineapple and lots of cilantro makes it a recipe I’ve made over and over. It’s always a hit, whether it be at work, at home or a social gathering.  Serve with plenty of lime tortilla chips and watch it disappear.  Enjoy!

      Get the recipe ⬇️

      Pineapple Salsa
      Print Recipe
        Servings Prep Time
        4 cups 30 minutes
        Servings Prep Time
        4 cups 30 minutes
        Pineapple Salsa
        Print Recipe
          Servings Prep Time
          4 cups 30 minutes
          Servings Prep Time
          4 cups 30 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Peel and core pineapple. Chop pineapple along with the tomatoes, red onion, and cucumber into 1/4 inch dice. Set aside together in a large bowl.
          2. Cut jalapeño peppers in half lengthwise and scrape out seeds, finely chop into 1/8 inch dice. Add to bowl. Coarsely chop cilantro and add to bowl.
          3. Cut limes in half and squeeze juice over mixture. Sprinkle with salt and stir to combine. Serve immediately with lime tortilla chips.
          Recipe Notes

          Resting the salsa for an hour will allow the lime juice to cut the bite in the jalapeño and red onion. It is strongly recommended to cut all ingredients by hand to retain the fresh appearance and prevent over processing the ingredients.

          Recipe Source: Inspired by The Pampered Chef Pineapple Salsa

          The Sawback

          The Sawback

          This spicy and fruity cocktail originates from a wonderful weekend in Banff, AB, Canada.  It was a weekend spent with great friends, stunning scenery and good food. Dinner at the Park Distillery was filled with laughs, flambéed food and the purchase of a bottle of their signature Chili Vodka.  Along with the bottle of vodka came a recipe card for The Sawback and I’ve had it squirreled away for just over a year because it’s perfect for Cinco De Mayo.  A spicy cocktail made with the aforementioned Chili vodka, pineapple juice and lime juice.  It has just the right amount of heat that makes you want to take another sip to cool the mouth with the refreshing pineapple juice, only to be caught in a sipping circle that‘s hard to stop.  Don’t forget that chili vodka is also great to use in your favourite Caesar cocktail, Spicy Grilled Vodka Shrimp and perhaps a little spicy vodka penne. Enjoy!

          Recipe source for The Sawback:  The Park Distillery

          The Sawback
          Print Recipe
            Servings Prep Time
            1 cocktail 5 minutes
            Servings Prep Time
            1 cocktail 5 minutes
            The Sawback
            Print Recipe
              Servings Prep Time
              1 cocktail 5 minutes
              Servings Prep Time
              1 cocktail 5 minutes
              Ingredients
              Servings: cocktail
              Instructions
              1. Combine all ingredients in a cocktail shaker half filled with ice. Shake until combined and cold, about 15 seconds. Strain over ice into serving glass. Serve immediately.
              Tequila Pineapple Punch

              Tequila Pineapple Punch

              Celebrate Cinco de Mayo with Tequila Pineapple Punch. A fruity drink made from fresh pineapple and spiked with tequila and white wine. Refreshing and fun to drink because of its fruity nature and because it’s made with all fresh fruits, it’s not too sweet. A great party drink for your Cinco de Mayo celebration or back yard BBQ this summer.

              While many of us celebrate Cinco de Mayo for Mexican heritage and culture with Mexican themed food, drinks and parties, the people of Mexico celebrate for their victory over the French in 1862. So no matter why or how you celebrate, it’s always fun to celebrate with boozy beverages. Tequila Pineapple Punch is super easy to put together and easier yet to pass the pitcher around. Enjoy!

              Recipe source for Tequila Pineapple Punch:  Compelled To Cook

               

              Tequila Pineapple Punch
              Print Recipe
                Servings Prep Time
                6 10 ounce drinks 20 minutes
                Servings Prep Time
                6 10 ounce drinks 20 minutes
                Tequila Pineapple Punch
                Print Recipe
                  Servings Prep Time
                  6 10 ounce drinks 20 minutes
                  Servings Prep Time
                  6 10 ounce drinks 20 minutes
                  Ingredients
                  Servings: 10 ounce drinks
                  Instructions
                  1. Cut ends off pinapple and trim off rough outer skin without cutting too far into the flesh. Cut pineapple into quarters horizontally. Lay each quarter flat and trim out the woody core. Chop remaining flesh into large 1" chunks.
                  2. Add half the pineapple chunks, ginger and half the orange juice to a blender and puree until smooth. Pour into serving pitcher. Repeat with remaining pineapple and orange juice.
                  3. To the pineapple puree stir in tequila, white wine, agave nectar and lime juice. Pour 1 cup punch over ice and top with approximately 1/4 cup of sparkling water.