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moist carrot cake

Super Moist Carrot Cake

5 from 1 vote
This carrot cake is so moist and the cream cheese frosting is amazing. Just like what grandma used to make. Even the pickiest of eaters will not recognize my secret ingredients. You are going to love it!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 people
Ingredients Method Notes

Ingredients
  

Cake:
  • 4 Eggs
  • 3/4 cup Coconut Oil
  • 1/2 cup Applesauce (I used homemade I canned)
  • 3/4 cup Coconut Sugar
  • 3 tsp Vanilla Extract (use the real stuff)
  • 2 1/2 cups Soft-White Wheat Flour (or use 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

Method
 

Cake:
  1. In a large bowl, combine the eggs, oil, applesauce, sugar and vanilla and beat on low until combined, using the paddle attachment.
  2. Add the dry ingredients, mix on low until nice and creamy.
  3. With a spoon, stir in the carrots and the pineapple.
  4. Pour into your pans and bake for 40-50 minutes.
Frosting:
  1. In a medium bowl, combine butter, cream cheese, heavy cream, sugar and vanilla.
  2. Beat until smooth and creamy.
  3. 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. If you use all-purpose flour, back down the flour to 2 cups total. 
  5. 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.
  6. If using a different sweetener, most are a 1:1 ratio substitute for the coconut sugar. 
  7. I bake from scratch and use mostly organic ingredients but feel free to use whatever you have.