Carrot Cake with Cream Cheese Cream

My secret ingredient to make this Best carrot cake adds a can of crushed pineapple which makes it SO moist with less added sugar.

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Best carrot cake recipe

I was recently asked if carrots really are in carrot cake – the answer is yes! Therefore the name! This cake also contains coconut flakes and pineapple which give it such great flavor, texture and moisture without the butter. This healthier dessert is the best carrot cake for your Easter celebration or any time of year. Other Easter or Spring dessert recipes that I love are these Coconut Macaroon Nests, Hummingbird CupcakesAnd Easter Egg Cake Balls.

Ingredients carrot cake:

• Flour: Use half all-purpose flour and half whole wheat flour for extra fiber.
• granulated sugar or brown sugar can be used
  
• Coconut: Shredded Sweetened Coconut
• baking powder and salt
• Cinnamon and Vanilla Extract for taste
• Oil: I used canola oil, but coconut oil or vegetable oil will also work.
• eggs: You need two large eggs.
• carrots: Peel and grate carrots until 2 cups are grated.
• Pineapple: Buy a 20-ounce can of crushed pineapple and drain the juice.
• walnuts: Mix some chopped walnuts into the batter and top the cake with the rest.

What is cream cheese frosting made of?

This easy Cream Cheese Frosting for Carrot Cake has just three ingredients:

• Cream cheese: I like 1/3 low-fat cream cheese because it saves calories but still tastes good. You can use regular cream cheese, but I wouldn’t substitute fat-free for it. Make sure your cream cheese is at room temperature so it mixes well.
• Powdered sugar: Beat in a quarter cup of powdered sugar.
• Vanilla: A teaspoon of vanilla extract improves the taste.

How to make carrot cake

1. Dry ingredients: Whisk together both flours, sugar, coconut, baking soda, salt, and cinnamon in a large mixing bowl.
2. Wet ingredients: Combine the oil, eggs, and vanilla in a medium bowl, then mix in the carrots and pineapple.
3. Fold the wet ingredients into the flour mixture. The cake batter will be stiff and dry but keep stirring it and everything will come together, you don’t need a mixer but you can if you want. Fold in 1/4 cup walnuts.
4. Bake: Spoon batter into an 8″ x 3″ cake pan coated with cooking spray. Bake at 350°F for 40 to 50 minutes until an inserted toothpick comes out clean and the cake pulls away from the sides of the pan. Leave to cool on a wire rack.
5. Cream Cheese Frosting: Mix the room temperature cream cheese, powdered sugar and vanilla until smooth. Spread the frosting over the cooled cake and garnish with the remaining nuts.

What is the best type of pan for baking a cake?

I baked this carrot cake in an 8 inch round cake pan that I love because it’s three inches deep. Other cake pans you can use include a bundt cake pan, a 9-inch springform pan, or a 13 x 9-inch skillet. Just know that the baking time will vary, so keep an eye on it and test it with a toothpick.

Most carrot cake recipes are easier because they have much smaller serving sizes, so I cut the cake into 16 equal slices. If you use a different pan, the portion size may be slightly different.

Should Carrot Cake With Cream Cheese Frosting Be Refrigerated?

Carrot cake will usually keep in a cool place on the counter for a day or two if not frozen. If the cake has frosting, put it in the fridge immediately and it should last 5 to 6 days.

How to freeze carrot cake

Carrot Cake with Cream Cheese Frosting is great for freezing. I like to freeze it in slices so I can pull out a piece or two if needed. However, you can freeze the whole cake glazed. Place in the fridge to thaw the night before.

variations

• Flour: You can use all-purpose flour or sub-white whole wheat flour for the wheat flour.
• Gluten Free Carrot Cake: I would try swapping out all the flour for the same amount of gluten free Cup4Cup flour.
• Coconut Swap: Replacing the sweetened coconut with unsweetened ones can make the cake less sweet. I haven’t tested it, so you may need more sugar depending on your taste.
• Not a coconut fan? Garnish with an equal amount of raisins or dried currants.
• Allergic to pineapple? Try substituting grated zucchini for the pineapple and adding more sugar or using applesauce instead. I haven’t tested these changes, but if you do, let me know how it worked in the comments.
• No walnuts? Replace them with an equal amount of pecans or macadamia nuts.
• Glaze: If you are dairy free or want to reduce calories/sugar, omit the icing.
• Carrot Cake Cupcakes: If you want to bake cupcakes, bake them at 350°F for 20 to 25 minutes. Check with a toothpick to make sure they’re done.

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