Incredibly Moist Carrot Cake

If you are looking for an Incredibly Moist Carrot Cake recipe with butter then you have come to the right place. This is the best carrot cake, hands down with a light fluffy cream cheese frosting. Coarsely chopped pecans and bits of pineapple chunks make this one of the best incredibly moist carrot cake recipe you will ever find.

If you like carrot cake and cream cheese frosting, you will love my Lemon Poppy Seed Loaf, or my Spinach Phyllo Pastry Bites for something savory.

5 from 1 vote

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Prep Time 1

Cook Time 45

Total Time 1 45

Course Desserts and Snacks

Cuisine American

Servings

Calories 684 kcal

Ingredients

For Cake

2 ½ cups all purpose flour
1 ½ tsp baking soda
1 ¼ tsp baking powder
2 tsp cinnamon
½ tsp salt
1 cup sugar
4 large eggs
¾ cups melted butter
1 tsp vanilla extract
2 cups grated carrots
¾ cups chopped pecans
½ cups raisins
¾ cups coconut flakes sweetened or unsweetened
8 oz crushed pineapple strained

For Cream Cheese Frosting

8 oz cream cheese (from fridge)
1 tbsp vanilla extract
2 cups icing sugar
2 ½ whipping cream 35% cream
¼ cups cornstarch

Instructions

Cake:

Preheat oven to 350°F. Line the bottoms of 2 (8") pans with parchment paper (you can do this by tracing out the base of the pan and cutting what you have traced). This will help to detach the cake from the pan once cooled down. In addition, rub the sides with butter and sprinkle flour on top of the butter. This will help the sides detach from the sides easily.
Mix thoroughly the flour, baking soda, baking powder, cinnamon and salt. Set aside. In the mixing bowl of a stand mixer, add the sugar, eggs, butter (or oil) and vanilla. Mix for 2 to 3 minutes until well combined and light in color.
Remove bowl from mixer and stir in the flour until moistened, then the carrots, pecans, raisins, pineapple and coconut. Divide the batter into two and fill each spring-form pan with the batter. Bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out dry. Be careful not to over cook.
Cool the cakes completely. The cakes can be wrapped in foil and frozen if you are making it ahead of time. You can then remove them straight from the freezer and frost them without thawing.

Cream Cheese Frosting:

In the bowl of a stand mixer beat the cream cheese until softened.
Add the icing sugar and cream a little at a time alternating between the two. Scrape down the bowl as needed.
Add vanilla extract and corn starch and continue to mix until the mixture thickens.
If the mixture is too thick, add 1 tbsp. of cream until you reach the consistency you like.
If there are clumps, use a blow dryer or warm rag to heat up the bottom of the bowl.
Frost your cake from frozen or at room temperature. If needed refrigerate your cake between frosting layers.

Notes

Top Tips

If you don't have circular parchment paper, you can make your own as follows: for the bottom of the pans cut two pieces of parchment paper in the shape of a square as large as the pans. Then folded the square in half and then in half again.

If your frosting becomes lumpy when mixing in a stand mixer, use a hair dryer or warm damp cloth to warm up the bottom and sides of the bowl.

Nutrition

Serving: 1Calories: 684kcalCarbohydrates: 87gProtein: 8gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 146mgSodium: 549mgFiber: 4gSugar: 54g

Keyword carrot cake, dessert, moist cake

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