Award Winning Carrot Cake Recipe
The Best Moist Award Winning Carrot Cake Recipe in the world is rich, tender, and deeply flavorful. Sweetness from finely grated carrots and crushed pineapple blends beautifully with warm spices like cinnamon, nutmeg, and a hint of cloves.Toasted nuts add a gentle crunch, while flaked coconut brings subtle texture. The cake is perfectly moist, soft, and melts in the mouth, complemented by smooth, tangy cream cheese frosting.
Equipment
- Large mixing bowl
- medium bowl,
- Electric mixer or whisk
- 9×13 inch baking pan
- Spatula
- Measuring cups and spoons
- Grater (for carrots)
- Cooling rack
Ingredients
For the Cake:
- 250 g all-purpose flour 2 cups
- 180 ml buttermilk room temperature (3/4 cup)
- 400 g granulated sugar 2 cups
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Tiny pinch of ground cloves
- 1 can 225 g crushed pineapple, drained very well
- 50 g flaked coconut 1/2 cup
- 3 large eggs room temperature
- 180 ml vegetable oil 3/4 cup
- 200 g finely grated carrots about 4 large
- 100 g chopped toasted walnuts or pecans 1 cup
- 2 tsp vanilla extract
For the Cream Cheese Frosting
- 225 g cream cheese softened (8 oz)
- 115 g unsalted butter softened (1/2 cup / 1 stick)
- 500 g powdered sugar 4 cups
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
Preheat the oven and prepare the pan
- Set the oven to 175°C (350°F). Grease a 9×13-inch baking pan and lightly flour it, or line it with parchment paper for easier removal.
Mix the dry ingredients
- In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Stir them together until evenly mixed.
Mix the wet ingredients
- In a separate bowl, beat the eggs with the vegetable oil and vanilla extract until smooth. Then fold in the drained pineapple.
Combine wet and dry ingredients
- Slowly pour the wet mixture into the dry ingredients. Stir gently just until everything is combined; don’t over mix.
Add carrots, coconut, and nuts
- Fold in the grated carrots, flaked coconut, and toasted nuts using a spatula. Mix until evenly distributed.
Bake the cake
- Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.
Make the frosting
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, and then stir in the vanilla extract and salt. Beat until the frosting is creamy and spreadable.
Frost the cake
- Once the cake has completely cooled, spread the cream cheese frosting evenly on top. Slice and enjoy.
Notes
Note: Ensure pineapple is very well drained to prevent the cake from being too moist. Cake can be made a day ahead; store in an airtight container in the refrigerator.