Moist Carrot Cake that Will Make You Feel Nostalgic

Delight in this moist carrot cake that evokes memories, featuring vibrant flavors and a luscious cream cheese frosting, making it a perfect dessert for any occasion.

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Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups all-purpose flour Use gluten-free baking flour blend if desired.
2 teaspoons baking powder Ensure freshness for best results.
1 teaspoon baking soda Works best with acidic ingredients like pineapple.
1 teaspoon salt Don't skip it for better taste.
2 teaspoons ground cinnamon Can substitute with pumpkin pie spice for a different twist.
1 cup unsweetened applesauce Recommended to keep cake moist.
1 cup granulated sugar Can reduce slightly for less sweetness.
3 large eggs Use room temperature eggs for better mixing and texture.
2 teaspoons vanilla extract Pure extract preferred for better taste.
2 cups grated carrots Freshly grated is best; avoid pre-shredded.
1 cup drained crushed pineapple Adds moisture; drain well to avoid excess liquid.
1 cup shredded coconut (optional) Unsweetened works well.
1 cup nuts (walnuts or pecans, optional) Toasting enhances nuttiness.

For the Frosting

8 ounces cream cheese Soften for easier mixing.
1/2 cup butter Room temperature for a smoother frosting.
2 teaspoons vanilla extract Pure extract preferred.
3 cups powdered sugar Sift for a smoother frosting.

Equipment

Mixing Bowls
spatula
whisk
9-inch Round Cake Pans
Oven

Method

Step-by-Step Instructions for To Die For Moist Carrot Cake

Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring or lining with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Whisk until evenly combined.
In another bowl, whisk the applesauce, sugar, eggs, and vanilla extract until smooth. Aim for a creamy consistency.
Gradually add the dry ingredients to the wet mixture, gently folding to combine without overmixing.
Fold in the grated carrots, crushed pineapple, and optional coconut or nuts.
Pour batter into prepared pans and smooth the tops. Bake for 35 to 40 minutes until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the frosting by beating the cream cheese and butter until creamy, then gradually add powdered sugar and vanilla until fluffy.
Once cakes are cooled, frost generously with cream cheese frosting and add desired toppings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 5000IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Use freshly grated carrots and unsweetened applesauce for the best moisture and flavor. Avoid overmixing to maintain a tender crumb.

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