Q1: What is the absolute secret to a super moist carrot cake?

This recipe has two main secrets! The first is using vegetable oil as the primary fat. Oil is 100% liquid fat, which results in a cake with a much moister and more tender crumb than a butter-based cake. The second secret is the addition of diced fresh pineapple , which adds a huge amount of natural moisture and a wonderful, tangy flavor to the cake.

Q2: Can I use canned, crushed pineapple instead of fresh?

You can, but you must drain it very, very well first. Canned pineapple has a much higher water content than fresh pineapple, and if you don't drain it thoroughly, it can make your cake batter too wet and cause it to be dense or sink in the middle.

Q3: How do I keep my cream cheese frosting from being runny?

The two most important secrets are to use room temperature, block-style cream cheese and butter , and to use sifted confectioners' sugar . Cold cream cheese is the number one cause of lumpy frosting. A runny frosting is often caused by using the "cream cheese spread" that is sold in a tub (which has a higher water content), or by not using enough confectioners' sugar.

Q4: Can I make this cake ahead of time for a party?

Yes! This is a perfect make-ahead cake. The best method is to prepare the components separately and store them as directed in the "Make-Ahead Tips" section above. Then, you can have a fun, easy, and stress-free assembly just before your party, which will give you the freshest-tasting result with a perfect frosting texture.

Q5: Why do you toss the raisins and walnuts in flour before adding them to the batter?

This is a fantastic, classic baker's trick! A light coating of flour helps to absorb some of the surface moisture from the mix-ins and gives them a little bit of "grip." This is the secret that prevents heavy mix-ins like nuts and dried fruit from sinking to the bottom of the cake batter as it bakes, ensuring they are evenly and beautifully distributed throughout every single slice.

The Best Moist Carrot and Pineapple Cake (Easy Recipe!)

A classic, moist two-layer carrot cake with the addition of sweet fresh pineapple, raisins, and walnuts. The cake batter is made with vegetable oil for a tender crumb and is lightly spiced with cinnamon. The recipe also includes instructions for a rich, from-scratch cream cheese frosting made with butter and confectioners’ sugar. The finished layer cake is generously frosted and decorated with more diced pineapple.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes (includes cooling time)
Yield: 10-12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the Frosting:
3/4 pound (12 ounces) cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sifted
For Decoration:
1/2 cup diced fresh pineapple

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Instructions

Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
Make the Cake: In the bowl of an electric mixer with a paddle attachment, beat the sugar, oil, and eggs together. Add the vanilla.
In a separate bowl, sift together 2 1/2 cups of flour, the cinnamon, baking soda, and salt.
With the mixer on low, add the dry ingredients to the wet ingredients until just combined.
In a small bowl, toss the raisins and walnuts with the remaining 1 tablespoon of flour. Fold the raisins, walnuts, grated carrots, and diced pineapple into the cake batter.
Divide the batter equally between the two prepared pans. Bake for 55 to 60 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean.
Let the cakes cool completely in the pans on a wire rack.
Make the Frosting: In the bowl of an electric mixer, mix the cream cheese, butter, and vanilla on low speed until incorporated. Add the confectioners’ sugar and mix on high speed for about 5 minutes, until light and fluffy.
Assemble the Cake: Place one cake layer, flat-side up, on a serving platter. Spread the top with a layer of frosting.
Place the second layer on top, rounded side up. Frost the top and sides of the entire cake with the remaining frosting.
Decorate the top of the cake with diced pineapple.

Notes

Tossing the raisins and walnuts with a bit of flour before adding them to the batter is a key step that helps prevent them from sinking to the bottom of the cakes during baking.
Using room temperature ingredients for both the cake batter (eggs) and the frosting (cream cheese, butter) is important for a smooth, well-incorporated final product.
It is crucial to let the cake layers cool completely before frosting to prevent the frosting from melting.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 800-950
Sugar: 90-110 g
Sodium: 500-650 mg
Fat: 45-55 g
Saturated Fat: 16-22 g
Trans Fat: 0 g
Carbohydrates: 95-115 g
Fiber: 3-5 g
Protein: 8-10 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/carrot-and-pineapple-cake/