Super Moist Carrot Cake with Cream Cheese Frosting

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This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.
Carrot Cake with Cream Cheese Frosting

This is the perfect cake for your Easter Sunday party. Other Easter or spring dessert recipes I love are Coconut Macaroon Nests, Hummingbird Cupcakes and Easter Egg Cake Balls.

I was recently asked if carrots are really in carrot cake? The answer is yes! Hence the name! This cake also has coconut flakes and pineapple giving it tons of moisture and flavor.

I baked this in an 8-inch round cake pan which I love because it’s 3 inches deep but you can use a bundt cake pan or 13 x 9-inch instead (baking time will vary). Most carrot cake recipes are lighter because they have much smaller serving sizes, but I think it’s easiest to cut this into 16 equal slices.

Should You Put Carrot Cake In The Fridge?

Cake will usually keep on the counter 1 to 2 days, or refrigerated 5-6 days. It should be fine to sit on the counter without the frosting in a cool place. If the cake has icing, refrigerate right away.

Can you freeze carrot cake with cream cheese frosting?

Carrot cake with cream cheese frosting is ideal for freezing. To thaw, transfer overnight in the refrigerator.

Can you substitute walnuts for pecans?

Absolutely! If you don’t have walnuts, in most recipes pecans are interchangeable in equal measure.

How To Make Carrot Cake

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat. This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.

This super moist carrot cake recipe is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.
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4.82 from 77 votes
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Super Moist Carrot Cake with Cream Cheese Frosting

216 Cals 4 Protein 32 Carbs 8 Fats
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 16 servings
COURSE: Dessert
CUISINE: American
Here's a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist.

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cups grated carrots, peeled
  • 20 ounce can crushed pineapple in juice, drained
  • 1/4 cup chopped walnuts plus 1/4 cup for topping

For the Cream Cheese Frosting:

  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°.
  • In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  • In a medium bowl, combine oil, eggs, and vanilla; stir well.
  • Add grated carrots and pineapple; mix well.
  • Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  • Spoon batter into an 8" x 3" cake pan coated with cooking spray.
  • Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  • To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
  • Garnish with remaining chopped walnuts.

Nutrition

Serving: 1slice, Calories: 216kcal, Carbohydrates: 32g, Protein: 4g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 33mg, Sodium: 392mg, Fiber: 2g, Sugar: 22g
WW Points Plus: 6
Keywords: best carrot cake, carrot cake recipe, easter dessert recipe, low fat carrot cake, moist carrot cake

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479 comments

  1. made this delicious cake for my moms birthday. i had to modify it based on diet restrictions and what we had. no nuts or coconut, I chopped up pineapple rings and drained them, added raisins and used a mashed banana instead of oil. it turned out perfect and so delicious. the only other thing i’d do is add more spice like maybe some pumpkin pie spice and ginger. I love a really spiced carrot cake. i’d say this recipe is the perfect base for whatever modifications a person would want! so wonderful! 

  2. I made this for a birthday party. Everyone loved it and were shocked to know it was a healthy take on carrott cake. The pinneapple left the cake moist and overall it was easy to make (this coming from someone who’s never made a non-boxed cake before!)

  3. I’m thinking of making this as cupcakes. How many would it make, what temperature, and time?

  4. I was so excited to make this cake but realised after it had been the oven for 5 minutes that I’d totally forgotten the sugar!!! So to make up for that I sliced the cake through the middle horizontally and added more icing. It’s still got a slightly salty tang but the texture is great and it’s so filling! I also really enjoyed drinking the juice from the crushed pineapple. Yum! 

  5. Swapped out the sugar for All-Purpose In The Raw Zero Calorie Sweetener Blend 1:1
    and Lakanto Sugar Free Powdered Monkfruit Sweetener.
    It rocked !

  6. So moist that it loses any cake texture. It is more like a steamed pudding.

  7. Can sugar substitute be used?

    • Swapped out the sugar for All-Purpose In The Raw Zero Calorie Sweetener Blend 1:1
      and Lakanto Sugar Free Powdered Monkfruit Sweetener.
      It rocked !

  8. Made this tonight. Fabulous! Carrot cake is my favorite and this one is as good as any I’ve had. I’m especially impressed with the nutritional information considering it includes a generous amount of cream cheese frosting. 

  9. Made this last night for book club who are all excellent bakers. Made it exactly as written but baked it in a bundt pan and used a cream cheese glaze instead of the icing and it was fantastic. Book club loved it. Thanks!

  10. This carrot cake is amazing! Love everything on your site ♥️👏🏼

  11. Can you freeze this cake ( without icing of course)

    • You can freeze it, I would ice it and then freeze it. I have done that with several other carrot cakes, not this particular recipe. They thaw out fantastic, perfect with a cup of coffee for an indulgent breakfast. She also mentions freezing it in this post.

  12. I would like to make this cake in a 9×13 or a bundt pan because my round cake pan is not 3 inches deep.  What are the baking times for the different pans?

  13. I did not have cream cheese on hand, so I used cool whip, added about half a pack of sugar free white chocolate pudding and then some of the pineapple juice from the crushed pineapple……YUMMO! Definitely will be making this cake again. Good stuff. Next time I might add raisins too…..not sure if anyone else has done that?
    Thanks for the good recipe.

  14. I made this today for Easter dinner.  Moist and delicious!  Another winner, thanks Gina

  15. DELICIOUS!  I used 20 ounces of unsweetened apple sauce in lieu of pineapple, as  I went to two grocery stores the Friday before Easter and both were out of crushed pineapple.  I did not make any other changes to the cake recipe. The next time I make it I’ll stick to the applesauce bc it is so good and just sweet enough. I planned on making the icing, but it is so moist and tasty without it that I think the icing may overpower the flavor of the wonderful cake and this omitted it. 

  16. Made this into cupcakes (and little baked doughnuts) for this Easter. I’m going to halve the cream cheese frosting and only frost about 8 for a family dinner tomorrow night> Thanks for this great recipe, my 2 year old and I ate “doughnuts” for breakfast this morning and he loved them!

  17. I’m making this for Easter and am on WW. Has anyone tried this recipe using Monk Fruit instead of sugar in the cake and the frosting? Looking to see if I can get the points down a little more. Thanks! Happy Easter.

    • I used maple syrup I get from a co worker that makes it, instead of the sugar. And for the frosting, instead of cream cheese, I used cool whip, added about half a pack of sugar free white cholate jello pudding and some of the pineapple juice from the crushed pineapple…..it was delish!

    • Yes, I use monkfruit sugar blend all the time for this cake and it’s great!!

  18. Hi just a question I’m not a cook and I may have messed this up but I added baking powder instead of baking soda and the video has coconut oil and the actual written recipe says canola oil does it matter?

  19. I used unsweetened coconut, a smaller can of pineapple and left out the nuts. And yet the WW calculator gives me 8 points per slice, Even with 16 slices in the cake. I haven’t tried it yet (it’s in the oven!)

    • Hi Amanda! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  20. Can I use gluten free flour or a mix of  different flours in stead of the ones in this recipe?