Moist Carrot Cake

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Moist Carrot Cake


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups white sugar
  • 2 3/4 cups shredded carrots
  • 1 (8 ounce) can crushed pineapple, drained
  • 3/4 cup chopped walnuts
  • 1 cup flaked coconut


1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

2 In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Comments (2)


Thank you for posting this recipe! This is the ONE I've been looking for. I'm going to make this for my husband's work (they've been my taste testers) and they are requesting a Carrot Cake. I'm going to use a pineapple filling (found here on cc) and frost with a crusting cream cheese frosting. I"ll post again to give the results of this! (why hasn't anyone commented on this one yet? It looks fabulous!)

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