Moist and Delicious Carrot Cake
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.
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
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!
Ingredients
For the Cake
- 2 cups white sugar
- 1 ⅓ cup oil
- 2 cups all purpose flour, you can mix whole wheat and white flour for this
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups grated carrot
- 4 eggs
- 1 cup crushed pineapple, drained
For the Cream Cheese Icing
- 8 oz cream cheese, 250 ml
- 2 teaspoon vanilla extract
- ½ cup butter
- 2 cup icing sugar
Instructions
Preheat oven to 375°.
Cream sugar and oil together.
Add next 5 ingredients & mix.
Gradually add the carrots, egg and pineapple.
Bake in a 11X13 inch greased dish for 40 minutes.
Bring cream cheese and butter to room temperature & then cream together.
Add vanilla & icing sugar. Beat until smooth. Spread icing on cooled cake.
Moist and Delicious Carrot Cake
Take a look at my recipe for a rich, moist and delicious carrot cake - completely made from scratch!
Ingredients
- 2 cups white sugar
- 1 ⅓ cup oil
- 2 cups all purpose flour, you can mix whole wheat and white flour for this
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups grated carrot
- 4 eggs
- 1 cup crushed pineapple, drained
Cream Cheese Icing
- 8 oz cream cheese, 250 ml
- 2 teaspoon vanilla extract
- ½ cup butter
- 2 cup icing sugar
Instructions
- Preheat oven to 375°.
- Cream sugar and oil together.
- Add next 5 ingredients & mix.
- Gradually add the carrots, egg and pineapple.
- Bake in a 11X13 inch greased dish for 40 minutes.
- Bring cream cheese and butter to room temperature & then cream together.
- 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:
16Amount Per Serving: Calories: 377Saturated Fat: 6gCholesterol: 71mgSodium: 432mgCarbohydrates: 60gFiber: 1gSugar: 46gProtein: 4g
This looks so yummy. I love carrot cake.
Another carrot cake lover here too--looks fabulous 🙂
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.
Is 11x13 right? I can’t remember seeing that size pan.
Yes!