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Moist and Delicious Carrot Cake

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Carrot cake is one of my favourite desserts of all time. I find layered carrot cake to be dry more often than not. The one thing this carrot cake is not is dry. The addition of pineapple makes it moist and delicious.

Ladies and gents, this is the most moist and delicious carrot cake you’ll ever have! Check out how I make my very famous Carrot Cake and I promise, you won’t ever use any other recipe again!

Made in a 11X13 pan, this carrot cake recipe is perfect for a potluck. I promise that you will get asked for the recipe time and time again!

What Ingredients do I Need to Make This Moist and Delicious Carrot Cake?

The ingredients for my carrot cake are not hard to find. You will need the following:

  • White sugar
  • Oil
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Cinnamon
  • Salt
  • Carrots
  • Eggs
  • Crushed pineapple
Ingredients in glass bowls to make carrot cake

How to Make Merry’s Famous Carrot Cake

Here are the step-by-step instructions in making the most moist and delicious carrot cake out there! The moment you bake it, you’ll never go back to any other recipe!

Ladies and gents, this is the most moist and delicious carrot cake you’ll ever have! Check out how I make my very famous Carrot Cake and I promise, you won’t ever use any other recipe again!

Ingredients

For the Cake

  • 2 cups white sugar
  • 1 1/3 cup oil
  • 2 cups all purpose flour, you can mix whole wheat and white flour for this
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3 cups grated carrot
  • 4 eggs
  • 1 cup crushed pineapple, drained

For the Cream Cheese Icing

  • 8 oz cream cheese, 250 ml
  • 2 tsp vanilla extract
  • 1/2 cup butter
  • 2 cup icing sugar
Ingredients to make cream cheese frosting

Instructions

Preheat oven to 375°.

Cream sugar and oil together.

Combining dry ingredients with a handheld mixer

Add next 5 ingredients & mix.

Gradually add the carrots, egg and pineapple.

Wet ingredients for carrot cake
Adding eggs to wet ingredients
Adding shredded carrots to wet ingredients
Folding the carrot cake batter with a spatula

Bake in a 11X13 inch greased dish for 40 minutes.

Carrot cake batter in an 11 x 13 pan, ready to bake
Carrot cake that has been newly baked

Bring cream cheese and butter to room temperature & then cream together.

Mixing cream cheese and butter with hand held mixer
Adding icing sugar to cream cheese and butter for cream cheese frosting

Add vanilla & icing sugar. Beat until smooth. Spread icing on cooled cake.

Bird's eye view of cream cheese frosting
Spreading cream cheese frosting on carrot cake
Spreading frosting on carrot cake with the back of spoon
Cream cheese frosting on carrot cake
Cutting a slice of carrot cake
 
 
Ladies and gents, this is the most moist and delicious carrot cake you’ll ever have! Check out how I make my very famous Carrot Cake and I promise, you won’t ever use any other recipe again!
Yield: 16

Moist and Delicious Carrot Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Take a look at my recipe for a rich, moist and delicious carrot cake - completely made from scratch!

Ingredients

  • 2 cups white sugar
  • 1 1/3 cup oil
  • 2 cups all purpose flour, you can mix whole wheat and white flour for this
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3 cups grated carrot
  • 4 eggs
  • 1 cup crushed pineapple, drained

Cream Cheese Icing

  • 8 oz cream cheese, 250 ml
  • 2 tsp vanilla extract
  • 1/2 cup butter
  • 2 cup icing sugar

Instructions

  1. Preheat oven to 375°. 
  2. Cream sugar and oil together. 
  3.  Add next 5 ingredients & mix.
  4. Gradually add the carrots, egg and pineapple. 
  5. Bake in a 11X13 inch greased dish for 40 minutes.
  6. Bring cream cheese and butter to room temperature & then cream together.
  7.  Add vanilla & icing sugar. Beat until smooth. Spread icing on cooled cake.

Notes

I made the icing quite late at night so I did not have time to bring the cream cheese & butter to room temperature. This led to the little bits in the frosting that did not completely mix in. This detracts from the aesthetics but it still tastes super yummy. Definitely 5/5

Nutrition Information:

Yield:

16
Amount Per Serving: Calories: 377Saturated Fat: 6gCholesterol: 71mgSodium: 432mgCarbohydrates: 60gFiber: 1gSugar: 46gProtein: 4g
© Merry Kuchle
Cuisine: American/Canadian / Category: Baking
Ladies and gents, this is the most moist and delicious carrot cake you’ll ever have! Check out how I make my very famous Carrot Cake and I promise, you won’t ever use any other recipe again!

Lorna

Friday 30th of June 2023

Is 11x13 right? I can’t remember seeing that size pan.

Merry Kuchle

Friday 30th of June 2023

Yes!

Merry

Friday 18th of May 2007

This recipe is super-easy & it is really, really moist (I really hate that word but it fits in this case). All my co-workers loved it. I even got a few "best ever" compliments. Definitely worth a try.

sognatrice

Thursday 17th of May 2007

Another carrot cake lover here too--looks fabulous :)

Shan

Thursday 17th of May 2007

This looks so yummy. I love carrot cake.

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