Go Back
moist carrot cake

Super Moist Carrot Cake

The original recipe comes from a lovely lady named Karen ( I think that's her name). I've had this recipe for over 10 years, so I'm not really sure who gave it to me. I've changed it up a bit with some healthier options. Even the pickiest of eaters will not recognize my secret ingredients. It's super moist and not too sweet. You are going to love it!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 people

Ingredients
  

Cake:

  • 4 Eggs
  • 3/4 cup Coconut Oil
  • 1/2 cup Applesauce (I used my homemade I canned)
  • 3/4 cup Coconut Sugar
  • 3 tsp Vanilla Extract (use the real stuff)
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Real Salt
  • 8 oz Crushed Pineapple
  • 3 cups Grated Carrots

Frosting:

  • 1 stick Real Butter (softened)
  • 8 oz Cream Cheese (softened)
  • 3 cups Confectioner's Sugar (I use organic)
  • 1/4 cup Heavy Cream (I use organic or fresh cream)
  • 1 tsp Vanilla Extract
  • 1 cup Chopped Walnuts or Pecans

Instructions
 

Cake:

  • In a large bowl, combine the eggs, oil, applesauce, sugar and vanilla and beat on low until combined, using the paddle attachment.
  • Add the dry ingredients, mix on low until nice and creamy.
  • With a spoon, stir in the carrots and the pineapple.
  • Pour into your pans and bake for 40-50 minutes.

Frosting:

  • In a medium bowl, combine butter, cream cheese, heavy cream, sugar and vanilla.
  • Beat until smooth and creamy.
  • Frost cooled cake and garnish with nuts, if desired.

Notes

  1. If using a stand-up mixer, place the paddle attachment on for the cake and the whisk attachment for the frosting.
  2. This recipe makes (2) 8 inch round cake pans or 18 cupcakes.
  3. You CANNOT taste the pineapple, applesauce, coconut oil and sugar.
  4. Freshly milled flour can be used. Due to it's higher moisture content, you will need to add an additional 1/4 cup of soft white wheat flour.
  5. You could also just add 1 cup of all-purpose flour and  cup of soft white wheat flour.
  6. You are welcome to either omit the nuts or add them to your cake batter. I would go with 1 cup if you want to do that. The cake will taste great either way.
  7. I bake from scratch and use mostly organic ingredients but feel free to use whatever you have.