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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.

Super Moist Carrot Cake with Cream Cheese Frosting

4.83 from 78 votes
11
Cals:216
Protein:4
Carbs:32
Fat:8
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.
Course: Dessert
Cuisine: American
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.
Prep: 20 mins
Cook: 45 mins
Total: 1 hr
Yield: 16 servings
Serving Size: 1 slice

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.

Last Step:

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Nutrition

Serving: 1 slice, Calories: 216 kcal, Carbohydrates: 32 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 2.5 g, Cholesterol: 33 mg, Sodium: 392 mg, Fiber: 2 g, Sugar: 22 g

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480 comments on “Super Moist Carrot Cake with Cream Cheese Frosting”

  1. Super delicious !  I used 1/3 cup packed brown sugar, 1/3 cup swerve snd 1/3 cup allulose in the cake recipe— reduced heat to 325 and baked 10 minutes longer.  For the frosting used a similar mix of powdered confectioners, powdered allulose and powdered swerve. Came out fantastic!