Best Ever Carrot Cake

This Carrot Cake is absolutely DELICIOUS! It has a secret ingredient that helps to enhance its flavor and make it exceptionally moist! This will quickly become a new favorite and will be your go-to carrot cake recipe!

Best Ever Carrot Cake... This Carrot Cake is absolutely DELICIOUS! It has a secret ingredient that helps to enhance its flavor and make it exceptionally moist! This will quickly become a new favorite and will be your go-to carrot cake recipe!

It always throws me for a loop when Easter falls in March.

One of my favorite Easter treats is Carrot Cake, and this recipe is my favorite! It comes from my grandma and has a secret ingredient that keeps it beyond moist… and that is crushed pineapple.

Don’t be afraid of it, it is not a strong or overwhelming flavor at all, it actually subtly enhances it and moistens the texture to sheer perfection!

If you are looking for a carrot cake to make this season, give this one a try! You will be so happy you did!

Best Ever Carrot Cake... This Carrot Cake is absolutely DELICIOUS! It has a secret ingredient that helps to enhance its flavor and make it exceptionally moist! This will quickly become a new favorite and will be your go-to carrot cake recipe!

4.5 from 2 reviews
Best Ever Carrot Cake
 
This Carrot Cake is absolutely DELICIOUS! It has a secret ingredient that helps to enhance its flavor and make it exceptionally moist! This will quickly become a new favorite and will be your go-to carrot cake recipe!
Author:
Recipe type: Dessert
Ingredients
  • 3 cups sugar
  • 3 eggs
  • 2 cups grated carrots
  • 1 (13 ounce) can crushed pineapple, mostly drained
  • 1¼ cups vegetable oil
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
Frosting
  • 12 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • ½ cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a 9x13 inch baking pan with vegetable spray.
  3. In a large mixing bowl, combine sugar, eggs, carrots, pineapple and oil. Mix well. Add flour, salt, baking soda and cinnamon. Mix again and pour into a baking pan.
  4. Bake at 350 degrees F for 50 to 60 minutes until cake is done. Cool completely.
Frosting
  1. In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and beat until well mixed. Add vanilla and beat again.
  2. Frost cooled cake and sprinkle with chopped pecans.

 Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. Vivian | stayaliveandcooking

    I think it's funny how you have this recipe from your grandma: When I told mine about carrotcake she said something along the lines of "is that for rabbits?!" I really didn't expect the crushed pineapple, thanks for this great tip. I have one of my own: I love adding nutmeg! This adds a really great flavour to your cake.

    1. Ginger K

      How much nutmeg? Thanks

  2. Lillian

    And I thought we were the only ones who always have carrot cake on Easter! I have a problem with pineapple - allergy. But, I have began using apple sause instead of oil, fat exchange, but I find it makes everything so moist. I have heard mayonaise does too, but haven't tried it.

  3. Izzy

    4

    This cake looks amazing! I've actually just done a lemon drizzle cake recipe on my blog and this is for sure going to be the next one i try! Also, love your photography xoxo

  4. Judy B

    That's a lot of veggie oil. I would substitute at least 1/2 c of applesauce for 1/2 c of the oil to make it heart healthier.

    1. Me

      Sugar is harder on the heart than fat is ... I'd sub out the sugar first.

    2. Rhonwyyn

      I'd rather have the oil than the extra carbohydrates in the applesauce. Oil is protective. :-)

  5. Alvilda

    Looks and sounds delish. My neice's birthday is on the 22nd and she requested a carrot cake. I will make this one.

  6. Audrey

    I love the look of a layer cake. Does anybody know if I could use the same recipe in two 8 inch round pans???

    1. Jessie

      I'm hoping to do the same thing this weekend. Did you get another reply? Or try doing that? Did it work okay? Or what it too moist to stack? And how long did you cook the rounds?

  7. Kari

    I usually love the icing more than actual carrot cake, but I'm warming to it. I love how moist this one looks!
    Kari
    www.sweetteasweetie.com

  8. Sandra

    I add 1/2 cup of raisins that I've soaked in warm apple juice for 1/2 hr , and 1/4 cup finely chopped toasted walnuts.

  9. Georgette

    I have a rabbit mold do you think this will work in it or to moist. Sure looks good.

  10. Nancy

    I have an old carrot cake recipe like this with crushed pineapple. It is the best carrot cake I ever ate - got it from the chef at the Kennedy Center when I worked there as an usher ... many moons ago. Try this - it's worth it!

  11. CO

    I wonder if someone could tell me what a great substitute would be for Cinnamon? I am allergic to cinnamon, yet would love to be able to enjoy Apple Pie's, and especially this delicious Carrot Cake. Any thoughts would be greatly appreciated. Thanks.

  12. Roberta Holbrook

    5

    I just had a piece of this last Friday for a friend's birthday. It was fabulous!