Extra Moist Carrot Cake

Tom
May 28
2 min read

Updated: Jun 7

This extra-moist carrot cake is bursting with texture and flavor—shredded carrots, crushed pineapple, coconut, and toasted pecans all come together in a rich, tender crumb. It’s the kind of cake that feels homemade in the best way, with just the right balance of spice, sweetness, and crunch.

Ingredients: Carrot Cake

2 eggs
100g white sugar
100g brown sugar
180ml neutral vegetable oil (canola, olive..)
60ml greek yogurt full-fat (or buttermilk)
1tsp vanilla extract or paste
150g finely grated carrots
60g crushed pineapple
100-200g finely chopped pecans
1/3 cup coconut
1tbsp maple syrup
180g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1tsp cinnamon
1/2tsp ground ginger
1/2tsp nutmeg
1/2tsp cardamom

Ingredients: Cream Cheese Frosting

225g cream cheese (cold)
115g butter (softened)
300g powdered sugar
1tsp vanilla extract or paste
Zest of one lemon (optional)

Process: Carrot Cake

Preheat oven to 350°F (175C). Grease two 6” pans—or one 10”. Set aside.

In a mixing bowl, beat eggs with sugars until pale, creamy, and

doubled in volume; 4-5 minutes. This builds the base flavor and structure.

Add oil, vanilla, maple syrup and yogurt. Mix shortly until combined.

Add the dry ingredients and mix on low very briefly. Fold in the carrots, coconut, pecans and crushed pineapple.

Bake for 25-30 minutes. Cool in pan for 15-30 minutes before flipping out. Rest on a rack until completely cooled down. Tip: Wrap tightly then freeze your cakes overnight. Next day unwrap them and sit on room temperaature for 20 minutes before assembling the cake.

Process: Cream Cheese Frosting

With a paddle attachment, beat butter alone until pale and fluffy (2-3 mins od medium speed).

Switch to a low speed and add in the cream cheese in chunks. Mix until just combined around 2 minutes.

Switch to lowest possible speed and add in the powdered sugar in two-three increments. First beat on low and once the powdered sugar is incorporated switch back to medium speed for 2 minutes.

Add vanilla and lemon zest if using. Beat on high for 30 seconds only! At this point you should have a smooth, glossy frosting. If it’s too runny cover it and rest in fridge for 1 hour.