Super Moist Carrot Cake
Submitted by deoliver01
Super moist carrot cake loaded with shredded carrots, crushed pineapple, and walnuts, topped with orange-zested cream cheese frosting. Bakes in a 9×13 pan or bundt for that signature dense, tender crumb.
YIELD
16 servingsPREP
15 minCOOK
45 minREADY
60 minCarrot cake earns its ‘super moist’ name with this combination: four shredded carrots, eight ounces of crushed pineapple, and a full cup and a half of vegetable oil. The pineapple is what separates a memorable carrot cake from a forgettable one, its acidity tenderizes the gluten while its moisture lingers in the crumb for days.
Draining the pineapple is the move that keeps the batter from going soupy. Some moisture is good, a wet batter is not. Press the pineapple in a strainer with the back of a spoon and the cake bakes up dense without going gummy.
The orange zest in the cream cheese frosting is the unexpected lift. It cuts through the richness of the cream cheese and butter and brightens the whole bite, making this version more elegant than the standard cinnamon-only carrot cake.
Pro Tips
- Shred the carrots fresh on the large holes of a box grater. Pre-shredded bagged carrots are too dry and woody, they read fibrous in the finished cake.
- Toast the walnuts in a dry skillet for 3 to 4 minutes before chopping. The nutty flavor doubles and the texture stays crisp through the bake.
- Frost only after the cake has cooled completely. Cream cheese frosting on a warm cake slides right off the surface.
- Refrigerate the frosted cake at least 30 minutes before slicing for the cleanest cuts. Cream cheese frosting cuts cleanly when chilled.
- This cake actually tastes better on day two, the spices marry and the moisture redistributes through the crumb.
Variations
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Mix flour, baking soda, baking powder, cinnamon and salt in a large bowl.
In a separate bowl, combine sugar and eggs; blend in oil and mix.
Stir mixture into dry ingredients.
Stir in shredded carrots, chopped nuts and pineapple.
Pour batter into greased and flour-dusted 9 inch by 13 inch baking pan or 10 inch bundt pan.
Bake for 45 minutes (55 minutes for bundt pan), or until pick inserted in center comes out clean.
Make Cream-Cheese Frosting:
Mix orange zest (or one drop or oil or 1 teaspoon dried orange peel), cream cheese and butter thoroughly.
Add vanilla and powdered sugar and mix well.
Makes enough to frost a 9 inch by 13 inch cake.
Frost cake when it is thoroughly cooled.
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