Super Moist Carrot Cake

From Marie Adams



  • 2 C Flour
  • 2 tsp Baking Power
  • 1 ½ tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 4 Eggs
  • 2 C Sugar
  • 1 ½ C Vegetable oil
  • 3 C Carrots, grated
  • ½ C Walnuts, finely chopped
  • 30 oz Crushed pineapple, well drained


  1. Sift together flour, baking powder, baking soda, salt, and cinnamon.
  2. Add sugar, oil, eggs, and mix well.
  3. Mix in nuts, pineapple, and carrots.


Bake in a greased cake pan on the middle rack of the oven at 350 degrees.

One 15 x 11 inch cake pan for 35 to 40 minutes, or
Two 8 x 12 inch cake pans for 25 to 35 minutes.


Frost the cake after it has cooled to room temperature.


  • 6 oz Cream cheese, room temperature
  • 1 C Butter, softened
  • 1 tsp Vanilla extract
  • 2 C Powdered sugar


  1. Beat together cream cheese, butter and vanilla extract.
  2. Slowly beat in powdered sugar.

Notes & Recommendations

  • The frosted cake can be stored in the refrigerator for five to seven days. The limiting factor is the frosting which will spoil faster than the cake.
  • Store chilled, but always serve at room temperature. A slice will take between 20 to 30 minutes to warm up. The frosting just isn't nearly as good when chilled. (Too dense.)
  • This recipe makes a very large cake, but it can be safely halved to make one 8 x 12 inch cake.
  • Drain the pineapple very well, otherwise you can get a cake that is too moist. I usually put the pineapple in a strainer and press it moderately with the back of a large spoon. Doing it in a strainer is usually more reliable and consistent than trying to do it in the can.
  • The quality of "crushed" pineapple varies. Small chunks are ok from time to time. They give the cake an occasional nice little burst of flavor. But you don't want that too often. If you need to put the pineapple through a food processor, make sure you drain it afterwards. Otherwise, once again, the cake can be too moist.
  • For a fancier visual appearence you can sprinkle the top of the frosted cake with chopped walnuts. But if you do, either remove the equivalent amount from the cake batter, or finely grind the equivalent amount in the batter. E.g. If you sprinkle ¼ cup of nuts on the frosting, then the batter will get ¼ cup chopped nuts + ¼ finely ground nuts. The issue here is crunchiness. The cake can become too crunchy if you just add extra nuts to the top without reducing the crunchy nuts in the batter.
  • This recipe is not the best for making a free standing cake. I.e. Removing the cake from the pan then frosting it. Its consistancy makes it difficult to remove from the pan intact.