So Moist Old Fashioned Cake (Print-Friendly Format)
A moist and spiced carrot cake with pineapple and whipped cream cheese frosting.
# Required Ingredients:
→ Old Fashioned Carrot Cake
01 -
2 ½ cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 ½ teaspoons ground cinnamon
06 -
½ teaspoon ground cloves
07 -
½ teaspoon ground ginger
08 -
½ teaspoon ground nutmeg
09 -
1 cup vegetable oil
10 -
1 ¼ cup brown sugar
11 -
⅓ cup granulated sugar
12 -
4 large eggs, room temperature
13 -
2 teaspoons vanilla extract
14 -
2 cups grated carrots (about 4 large)
15 -
20 ounce can crushed pineapple, well drained
16 -
¾ cup chopped walnuts or pecans (optional)
17 -
¾ cup raisins (optional)
→ Whipped Cream Frosting
18 -
8 ounce cream cheese, cold
19 -
1 cup powdered sugar
20 -
1 teaspoon vanilla extract
21 -
2 cups heavy cream
# How to Make It:
01 -
Preheat the oven to 350ºF. Spray two 9-inch cake pans with nonstick spray. Line the bottom of pans with cut-to-size wax paper or parchment and spray the paper. Set aside.
02 -
Whisk together the flour, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
03 -
In a medium bowl, beat together the oil, brown sugar, granulated sugar, eggs, and vanilla with a hand mixer until well combined, about 1-2 minutes. Pour the wet ingredients into the dry ingredients and beat well with a mixer.
04 -
Stir in the grated carrots, drained pineapple, and optional chopped nuts or raisins until well combined.
05 -
Divide the cake batter into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. For gluten-free flour, bake 2-3 minutes longer. Cool the cake in pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
06 -
Using a stand mixer with a paddle attachment, beat the cream cheese with powdered sugar and vanilla. Switch to the whisk attachment and slowly add the heavy cream while beating on low speed. Increase the speed to medium-high and beat until light and fluffy, about 3-4 minutes.
07 -
Place one cake layer on a cake stand or serving platter. Tuck strips of waxed paper under the cake to keep the platter clean. Spread a generous amount of frosting on the first layer using an offset spatula. Add the second cake layer on top and spread frosting over the top and sides. Decorate with additional nuts, grated carrots, or coconut as desired. Refrigerate leftovers.
# Additional Information:
01 -
Use crushed pineapple in juice, not syrup, to avoid excessive sweetness.
02 -
Do not use pre-grated carrots as they are too dry for a moist cake.
03 -
Thoroughly drain the crushed pineapple using a mesh strainer or by pressing with a spoon to remove excess juice.
04 -
For a 9x13 single-layer cake, bake at 350ºF for 45-55 minutes.
05 -
To make cupcakes, bake for 16-20 minutes and expect approximately 24 cupcakes.