Easy Carrot Cake

This recipe for moist Carrot Cake uses pantry ingredients, along with grated carrots, crushed pineapple, coconut and walnuts for a delicious dessert that is so tender and moist!

5 from 19 votes

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Course: Dessert

Cuisine: American

Keyword: easy carrot cake, easy carrot cake recipe, pineapple carrot cake, recipe for moist carrot cake

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings

Calories: 467kcal

Author: Donnalea

Equipment

mixing bowl

2 9" round cake pans or a 9x13 inch pan

Ingredients

3 eggs
¾ cup vegetable oil
¾ cup buttermilk or ¾ T vinegar, with enough cream added to make ¾ cup. Allow to sit for 10 minutes before adding.
2 cup sugar
2 teaspoon vanilla
2 cups flour
2 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
8 ounce can of crushed pineapple
2 cups carrots grated
1 cup walnuts coarsely chopped
¾ cup shredded coconut

Instructions

Preheat oven to 350˚F and grease 2 9" round pans.
Beat eggs, oil, buttermilk, sugar and vanilla until blended.
Add flour, soda, cinnamon and salt. Mix until incorporated
Stir in pineapple, grated carrots, nuts and coconut.
Pour into pans and bake 35-40 min or until toothpick inserted comes out clean.

Notes

If using a 9x13 pan, bake for 50-55 minutes. Check to see if it is done by inserting a toothpick into the center of the cake. If it comes out clean, it is done.
Carrot cake can be stored at room temperature, in a covered container for about 2-3 days.
Refrigerate cake covered for 4-5 days.
Freeze for about 4-6 months. It is a good idea to wrap cake with plastic wrap and then with foil or in a zippered bag.

Nutrition