Super Moist Carrot Cake
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.
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.
Author: Coompelled to Cook, slightly adapted from the book “Let’s Break Bread Together” circa 1989?
- 2 cups all purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- generous pinch nutmeg
- 1/2 cup canola or vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tbsp orange juice
- 1 tsp vanilla extract
- 3/4 cup 2% milk
- 2 cups grated carrots, lightly packed
- 1 cup crushed pineapple, drained
- 1 cup unsweetened shredded coconut
- 8 ounces full fat cream cheese, at room temperature
- 4 ounces unsalted butter, at room temperature
- 1 tsp vanilla extract
- 3 cups powdered sugar
- Preheat oven to 350°F and spray a 9"x13" pan with non-stick spray.
- In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
- 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.
- 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.
- 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.
- 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.
-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.