5.08.2013

Super Moist Carrot Cake with Cream Cheese Frosting


If you're looking for a simple sheet pan cake perfect for a gathering this is your cake.  I'm not sure where I got the recipe but I've been making it for about 20 years.  This carrot cake is always moist, filled with goodies, and just plain delicious.  My husband is not a fan of frosting but he agrees that a thin layer of cream cheese frosting does this cake right.

Carrot Cake With Cream Cheese Frosting
Makes 1- 13x9" cake

Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola or vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
8 oz. crushed canned pineapple, drained
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts, optional
1 cup chocolate chips, optional

Frosting:
1/4 cup unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar

Preheat the oven to 350 degrees Fahrenheit.
Prepare a 13x9" baking pan by spraying it with non-stick baking spray.

For the cake:
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.  Whisk together to blend.  In a separate medium-size bowl whisk together the eggs, oil, buttermilk and vanilla.  Add the wet ingredients to the dry ingredients and stir with a spoon until blended.  Stir in the pineapple, carrots, coconut, nuts {if using} and chocolate chips {if using}.

Pour into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out with flaky crumbs.  Place pan on a cooling rack and allow to cool to room temperature before frosting.

For the frosting:
In a large bowl mix together the butter and cream cheese with electric beaters until well blended, 1-2 minutes.  Add the vanilla and powdered sugar and beat another 2 minutes.

Frost the cake once it's cooled to room temperature.  Store at room temperature up to 2 days or in the refrigerator for up to 4 days.



3 comments:

Our Neck of the Woods said...

Oooooh yum! I've never had pineapple in carrot cake before, but I bet it is delicious! Seems like it might help the cake stay moist as well. Your photo makes the cake look so irresistible!

Erin Rockafellow said...

This is exactly the recipe I have been looking for!!! I can not wait to try making it maybe that will be my Mother's Day gift to myself.

Staci at Life At Cobble Hill Farm said...

Tammy - yes, I believe that is in fact what helps this cake stay moist. You don't even taste it.

Erin - Fantastic! I think this would be a great Mother's Day gift to yourself. :)