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Moist Carrot Cake

Moist Carrot Cake

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
KORIBEAR

KORIBEAR

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 569 kcal
  • 28%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

MommyFromSeattle
492

MommyFromSeattle

4/18/2007

Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. The 2nd time, as suggested by others, I did 2/3 cup each of oil and applesauce, and it was so moist and wet, like a pudiing cake. The pineapple adds a lot of moisture, so decreasing the oil is ok. So ever since, I've used 1/2 cup oil, 1/2 cup applesauce. Whatever you decide to use (oil, applesauce)just decrease the overall amount to 1 cup. I bake it at 350 degrees (instead of 325) in two 9" cake pans for exactly 30 min. Turned out perfect. I use ALL light brown sugar. Drain/squeeze out all of the pineapple juice before adding to the batter. (8 oz. pineapple = 1 cup) Will definitely make again. Super moist! (4 star original recipe, 5 star with very slight change) Will be my master recipe. Use Cream Cheese Frosting II for a layer cake. If you like heavy frosting, you might need to use 3 packages of cream cheese.

CIMMY
310

CIMMY

12/26/2006

THIS IS AWESOME RECIPE FOR CARROT CAKE, THE BEST I'VE EVER MADE, BUT I HAVE TO SAY THAT PUTTING IN THAT MUCH OIL IS NOT NECESSARY. INSTEAD I CUT THE OIL IN HALF AND ONLY USED 3/4 C. AND THEN ADDED 3/4 C. OF UNSWEETENED APPLESAUCE. CAKE TURNED OUT MORE FLAVORFUL AND MOIST BESIDES LOSING ALL THOSE CALORIES AND FAT. WILL DEFINATELY MAKE AGAIN. HOPE THIS HELPS.

Sandi Ruth
136

Sandi Ruth

6/2/2004

I have made the cake so many times since I found it. My family loves it. My boyfriend takes it to work on the construction site and the guys just love it. I can never have enough in the house. It is so good you don't even have to use the cream cheese topping. I think the next time I make it, I will cut the oil back by 1/4 cup to see how it comes out. Even though this recipe is excellent, I do find a bit oily.

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