Super Moist Carrot Cake
    Servings Prep Time
    9×13pan 30minutes
    Cook Time
    45-50minutes
    Servings Prep Time
    9×13pan 30minutes
    Cook Time
    45-50minutes
    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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