Easy Moist Carrot Cake
This is a great easy carrot cake recipe that you can use to make mini bundt cakes, cupcakes, layered cakes, or as a 9 by 13 sheet pan cake.
Servings 14 mini bundt cakes
Ingredients
Wet Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 4 cups shredded carrots
- 1 small can crushed pineapple drained
- 2 tsp vanilla extract
Dry Ingredients
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 cup chopped nuts
Cream Cheese Frosting
- 8 oz softened cream cheese
- 1 tsp vanilla extract
- 3-4 cups powdered sugar You can add more or less depending on how sweet you want the icing. We like a bit more of the cream cheese flavor to come through.
- 2 tbsp heavy cream or milk This is optional. I used some milk to thin out my frosting a bit so that it would drizzle down the sides of the mini bundt cakes.
Instructions
- Preheat your oven to 350 degrees F
- Grease and flour your cake pans. I am using mini bundt pans, and I grease and floured each one.
- In a large mixing bowl, use a whisk to mix together your sugar, oil, eggs, and vanilla. Mix until well combined and starts to become creamy. Just a couple of minutes.
- To this, add your shredded carrots and crushed pineapple and mix together.
- Next you will add your dry ingredients. Add the flour, baking soda, cinnamon, and salt.
- I like to use a rubber spatula to mix this all together. if you use a whisk the carrot get stuck all inside the whisk.
- Use the spatula to combine all the dry ingredients with the wet. Do not overmix this though.
- Pour your cake batter into your cake pans and fill them to approximately 1/2 to 2/3 high.
- Bake on the center rack in your oven for 15-20 minutes for mini bundt cakes, 20 minutes for cupcakes, 45 minutes for 9 by 13 pan. I would estimate if you use 9 inch rounds that you will bake them approximately 30 minutes.
- After 15 minutes (if you are using cupcakes or mini bundt) I would check the cakes and use a toothpick to see if it needs ot be cooked further.
- Once they are done baking, let them cool on a wire rack before topping them with cream cheese frosting. You can get my cream cheese frosting recipe here!
- Store any leftover cake in an airtight container in the fridge on on the countertop. You can also freezes the cakes and then defrost and use them! But not with the icing. Add that once they are defrosted.