Incredibly Moist and Easy Carrot Cake
An easy, moist Carrot Cake with perfect flavor, a hint of cinnamon, soft crunch from walnuts, crushed pineapple, and coconut.
Ingredients
- 20 oz Can Crushed Pineapple (drained and reserve juice)
- 1/4 Cup Canned Pineapple Juice (from canned pineapple above)
- 3/4 Cup Milk (full fat; room temperature)
- 1 Tsp White Vinegar (or lemon juice)
- 3 Eggs( room temperature)
- 1 1/2 Cups Brown Sugar (light)
- 1/2 Cup Vegetable Oil (or canola)
- 2 Cups All-Purpose Flour
- 2 TSP Baking Soda
- 1/2 TSP Salt
- 2 TSP Cinnamon Powder
- 2 Cups Carrot(grated)
- 1/4 Cup Coconut (shredded plain or unsweetened)
- 1/2 Cup Walnuts (roughly chopped)
Instructions
- Preheat oven to 350°F. Grease and line two 8" round pans with baking/parchment paper.
- Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.
- Mix the dry ingredients in a large bowl.
- In a separate bowl, mix the milk, vinegar, eggs, sugar, oil, and the pineapple juice.
- Stir in carrot, crushed pineapple, coconut, and walnuts into the wet ingredients bowl.
- Pour wet ingredients into dry ingredients, stir until flour is incorporated.
- Pour evenly into the pans. Bake for about 40 minutes or until a tooth-pick inserted into the middle comes out clean.
- Let it sit for 10 minutes in the pan before turning out onto a cooling rack.
- Frost the cake with frosting of your choice and enjoy.