Easy Carrot Cake Recipe | So Soft & Moist!

Easy Carrot Cake Recipe 🥕🍰

This homemade carrot cake is incredibly soft, moist and packed with fresh carrots, juicy pineapple and warm cinnamon flavour. It's finished with a light and creamy cream cheese frosting for the perfect easy dessert.

🥕🍰 The crushed pineapple adds natural sweetness and moisture to the sponge, while brown sugar and melted butter give the cake a rich homemade flavour.

Best of all, the batter is incredibly simple — you don't even need an electric mixer! 🥕🍰

Perfect for afternoon tea, family gatherings, birthdays, holidays, Easter, Thanksgiving, or whenever you're craving a classic homemade carrot cake.

🥕🍰

Easy Carrot Cake Recipe 🥕🍰

Ingredients

For the Cake

Finely grated carrots – 125g (1¼ cups)
Crushed or puréed pineapple – 80ml (⅓ cup), fresh or canned
Eggs – 2
Brown sugar – 100g (½ cup)
Salted butter – 110g (½ cup), melted
or use vegetable oil
Plain flour – 150g (1 cup)
Baking powder – 1 teaspoon
Baking soda – ¼ teaspoon
Vanilla extract – 1 teaspoon
Cinnamon powder – 1 teaspoon (optional)
Cream Cheese Frosting
Cream cheese – 75g (⅓ cup)
Powdered sugar – 40g (⅓ cup)
Cold heavy cream – 120ml (½ cup)
Vanilla extract – 1 teaspoon

Equipment

Measuring cup size: 240ml
Baking pan: 7 × 7 inch (18 × 18 cm)
Bake in a preheated oven at 170°C (350°F) for 30–35 minutes.


Method

Prepare the Cake

Finely grate the carrots and set aside.
Crush or blend the pineapple until you have a slightly chunky purée.
In a large mixing bowl, add the plain flour, baking powder, baking soda, brown sugar and cinnamon, if using. Mix well.
You can use self-raising flour instead of plain flour and omit the baking powder.
In a separate bowl, lightly whisk the eggs.
For an eggless version, replace the eggs with approximately 80g (⅓ cup) plain yogurt.
Add the eggs, melted butter, vanilla extract, grated carrots and crushed pineapple to the dry ingredients.
You can use vegetable oil or melted margarine instead of butter if preferred.
Mix everything together gently using a hand whisk or spatula until just combined.
There's no need for an electric mixer for this recipe.
Pour the batter into a lined 7 × 7 inch (18 × 18 cm) baking pan and spread it evenly.
Bake in a preheated oven at 170°C (350°F) for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool completely before frosting.


Make the Cream Cheese Frosting

Add the cold heavy cream and vanilla extract to a mixing bowl.
Whisk until the cream begins to thicken.
Add the cold cream cheese and whisk on low speed for about 20 seconds.
Add the powdered sugar and whisk again on low speed for another 20–30 seconds, or until the frosting is thick, smooth and creamy.
Give it a final gentle mix, then refrigerate until the cake has completely cooled.

Decorate

Spread the cream cheese frosting generously over the cooled cake.
If you like, finish with a handful of chopped walnuts or pecans for a little extra crunch.

Slice and enjoy your soft and moist Carrot Pineapple Cake! 🥕🍍🍰



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