There’s nothing quite like a moist carrot cake to satisfy your sweet tooth! This Easy Carrot Cake recipe is packed with the rich flavors of grated carrots, crushed pineapple, coconut, and walnuts, making it the perfect dessert for any gathering. The cake is tender, fluffy, and incredibly moist, and it’s made with simple pantry ingredients you likely already have on hand. Whether you’re celebrating a special occasion or just craving a delicious homemade treat, this carrot cake will surely hit the spot!
Why You’ll Love This Recipe
This carrot cake is everything you want in a dessert: moist, flavorful, and full of texture from the nuts and coconut. The addition of pineapple gives the cake a natural sweetness and helps keep it incredibly moist, while the cinnamon adds a comforting warmth. The buttermilk (or a vinegar substitute) and vegetable oil create a perfect, soft crumb. The best part? It’s super easy to make, requiring only simple ingredients and a bit of mixing. No special skills required to make this show-stopping dessert!
Ingredients
Here’s what you’ll need to make this delicious, moist carrot cake:
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3 eggs
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¾ cup vegetable oil
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¾ cup buttermilk (or substitute with ¾ tablespoon vinegar + enough cream to make ¾ cup—let sit for 10 minutes)
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2 cups sugar
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2 teaspoons vanilla extract
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2 cups flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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½ teaspoon salt
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1 (8-ounce) can of crushed pineapple, drained
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2 cups grated carrots
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1 cup walnuts, coarsely chopped
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¾ cup shredded coconut
Instructions
Follow these simple steps to make this delicious carrot cake:
1. Preheat the Oven:
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Preheat your oven to 350˚F (175˚C). Grease and flour 2 9-inch round cake pans (or use a 9×13-inch pan if you prefer a single cake).
2. Mix Wet Ingredients:
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In a large mixing bowl, beat together the eggs, vegetable oil, buttermilk (or the vinegar-and-cream mixture), sugar, and vanilla until well combined.
3. Combine Dry Ingredients:
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Add the flour, baking soda, cinnamon, and salt to the wet ingredients. Mix until everything is well incorporated.
4. Add the Good Stuff:
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Stir in the crushed pineapple, grated carrots, walnuts, and shredded coconut until evenly distributed in the batter.
5. Bake the Cake:
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Pour the batter evenly into the prepared cake pans.
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Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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If using a 9×13-inch pan, bake for 50-55 minutes. Always check doneness with a toothpick in the center.
6. Cool and Serve:
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Allow the cake to cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely.
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Once cooled, you can frost the cake with your favorite frosting, like cream cheese frosting, for the ultimate treat.
Notes and Tips
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Storage: If you have leftovers, store the cake in a covered container at room temperature for 2-3 days. You can also refrigerate the cake for 4-5 days.
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Freezing: This cake freezes beautifully! Wrap it in plastic wrap, followed by foil or place it in a zippered bag, and freeze for 4-6 months. When ready to serve, let it thaw at room temperature.
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Customization: Feel free to add extra mix-ins like raisins or a handful of chopped pecans to the batter for additional flavor and texture.
Variations
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Cream Cheese Frosting: This carrot cake is the perfect base for a rich, tangy cream cheese frosting. Whip together cream cheese, butter, and powdered sugar for a smooth, creamy topping.
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Vegan Version: You can make this cake vegan by substituting the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and using a plant-based milk instead of buttermilk.
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Spiced Version: If you love spice, increase the cinnamon or add a pinch of nutmeg and ginger for a deeper flavor.
FAQ
Can I make this cake ahead of time?
Yes! This carrot cake keeps well for a few days, and the flavors tend to improve as it sits. You can make it a day or two ahead of time and store it covered at room temperature or in the fridge.
What can I substitute for buttermilk?
If you don’t have buttermilk, simply add ¾ tablespoon of vinegar (white or apple cider vinegar) to a measuring cup, then fill it with cream to make ¾ cup. Let it sit for 10 minutes before adding it to the batter.
Can I make this cake without the nuts or coconut?
Yes, feel free to omit the walnuts and coconut if you prefer a simpler cake. The recipe will still work perfectly fine!
Conclusion
This Easy Carrot Cake is the ultimate treat for any carrot cake lover. With a tender, moist crumb and loads of flavor from the pineapple, coconut, walnuts, and warm spices, it’s the perfect dessert for any occasion. It’s simple, delicious, and makes for a great dessert to share with friends and family. Whether you’re enjoying it as a sweet snack or celebrating a special occasion, this cake will surely be a hit every time!
Print
Easy Carrot Cake
- Total Time: 0 hours
- Yield: 8-10 servings
- Diet: Vegetarian
Description
This Easy Carrot Cake is a moist, flavorful treat packed with grated carrots, pineapple, walnuts, and coconut. With a tender crumb, warm spices, and a hint of sweetness, it’s the perfect dessert for any occasion. Simple to make with basic pantry ingredients, this carrot cake is both comforting and satisfying. Add your favorite frosting, like cream cheese frosting, and enjoy the ultimate dessert!
Ingredients
For the Cake:
3 eggs
¾ cup vegetable oil
¾ cup buttermilk (or ¾ tablespoon vinegar + enough cream to make ¾ cup, let sit for 10 minutes)
2 cups sugar
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
1 (8-ounce) can of crushed pineapple, drained
2 cups grated carrots
1 cup walnuts, coarsely chopped
¾ cup shredded coconut
Instructions
-
Preheat the Oven:
Preheat your oven to 350˚F (175˚C). Grease and flour 2 9-inch round cake pans (or use a 9×13-inch pan if you prefer a single cake). -
Mix Wet Ingredients:
In a large mixing bowl, beat together the eggs, vegetable oil, buttermilk (or vinegar-cream mix), sugar, and vanilla until well combined. -
Combine Dry Ingredients:
Add the flour, baking soda, cinnamon, and salt. Mix until everything is fully incorporated. -
Add the Good Stuff:
Stir in the crushed pineapple, grated carrots, walnuts, and shredded coconut until evenly distributed. -
Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake for 35-40 minutes (50-55 minutes for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean. -
Cool and Serve:
Let the cake cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely. Frost with your favorite frosting when ready to serve.
Notes
- Storage: Store leftovers in a covered container at room temperature for 2-3 days, or refrigerate for 4-5 days.
- Freezing: This cake freezes well for 4-6 months. Wrap tightly in plastic wrap and foil or place in a zippered bag. Thaw at room temperature when ready to serve.
- Customization: Add raisins or more nuts for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
