Carrot Cake (Easy and ultra moist!)

Name: Kue Wortel (Mudah dan sangat lembab!)
Prep time: 30 min
Cook time: 30 min
Total time: 45 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 440 g / 20 oz can crushed pineapple (, drained but RESERVE juice (Note 1)); 1/4 cup (65 ml) reserved canned pineapple juice ((from canned pineapple above)); 3/4 cup (185 ml) milk (, at room temperature (full or low fat) ); 1 tsp white vinegar ((or lemon juice or other clear vinegar, (Note 2)); 3 eggs ((55g/2oz each)); 1 1/2 cups (265g) brown sugar ((loosely packed)); 1/2 cup (125 ml) vegetable oil ((or canola)); 2 cups (300g) flour (, plain / all purpose); 2 tsp baking soda ((aka bi carb soda, Note 3) (NOT BAKING POWDER)); 1/2 tsp salt; 2 tsp cinnamon powder; 2 cups grated carrot (, about 2 carrots, peeled (Note 4)); 1/4 cup coconut (, shredded or desiccated (plain / unsweetened)); 1/2 cup walnuts or pecans (, roughly chopped); 180 g / 6oz cream cheese (, at room temperature (Note 5)); 225 g / 1 cup unsalted butter (, softened); 1 tsp vanilla extract; 4 cups (480g) icing sugar / powdered sugar (, sifted if clumpy (Note 6))

Recipe video above. A fabulously easy, moist Carrot Cake with lots of fluffy cream cheese frosting! Perfect flavour and texture, with a hint of cinnamon, subtle soft crunch from walnuts and coconut, extra flavour and moisture from crushed pinapple. A reader recipe that has become my go-to Carrot Cak

⏱️ 45 min 🔪 Prep: 30 min 🔥 Cook: 30 min 📊 Medium ⭐ 4.9 (234) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

12 servings

440 g / 20 oz can crushed pineapple (, drained but RESERVE juice (Note 1))
1/4 cup (65 ml) reserved canned pineapple juice ((from canned pineapple above))
3/4 cup (185 ml) milk (, at room temperature (full or low fat) )
1 tsp white vinegar ((or lemon juice or other clear vinegar, (Note 2))
3 eggs ((55g/2oz each))
1 1/2 cups (265g) brown sugar ((loosely packed))
1/2 cup (125 ml) vegetable oil ((or canola))
2 cups (300g) flour (, plain / all purpose)
2 tsp baking soda ((aka bi carb soda, Note 3) (NOT BAKING POWDER))
1/2 tsp salt
2 tsp cinnamon powder
2 cups grated carrot (, about 2 carrots, peeled (Note 4))
1/4 cup coconut (, shredded or desiccated (plain / unsweetened))
1/2 cup walnuts or pecans (, roughly chopped)
180 g / 6oz cream cheese (, at room temperature (Note 5))
225 g / 1 cup unsalted butter (, softened)
1 tsp vanilla extract
4 cups (480g) icing sugar / powdered sugar (, sifted if clumpy (Note 6))

Steps

Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 - 9" round pans OR a 9 x 13" / 22 x 33cm pan with baking/parchment paper. (Note 7)
Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.
Whisk Dry ingredients in a large bowl.
In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.
Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
Pour Wet into Dry ingredients, stir until flour is incorporated.
Pour into prepared pan(s). Bake round cakes for 35 minutes, rectangle cake for 40 minutes, or until a skewer inserted into the middle comes out clean and the cake is golden on top.
Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.
Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy - about 3 minutes on speed 7 stand mixer.
Flip one cake upside down on serving platter (for flat surface). Spread with 1/3 frosting. Place 2nd cake upside down on frosting. Frost top and sides with remaining frosting.
If cooler than 25°C/77°C and not humid, ok to keep cake in airtight container not in fridge. If very humid OR warmer than 25°C/77°C, store in fridge (Note 8).

Nutrition Facts (per serving)

709 kkal

Protein 7g (5%)

Carbs 92g (68%)

Fat 37g (27%)

Macronutrients

Calories70935% DV

Protein7g14% DV

Carbs92g31% DV

Fat37g57% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 6.880

Per Serving Rp 573/serving

🏠 Save ~Rp 13.760 compared to buying!

📋 Price Breakdown (17% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 20 oz can crushed pineapple	440 g	Rp 12.000/kg	Rp 5.280
	0.25 cup	-	-
	0.75 cup	-	-
white vinegar	1 tsp	-	-
eggs	3	-	-
	0.5 cups	-	-
	0.5 cup	-	-
	2 cups	-	-
baking soda	2 tsp	Rp 8.000/100g	Rp 800
salt	0.5 tsp	-	-
cinnamon powder	2 tsp	Rp 8.000/100g	Rp 800
grated carrot	2 cups	-	-
coconut	0.25 cup	-	-
walnuts or pecans	0.5 cup	-	-
/ 6oz cream cheese	180 g	-	-
/ 1 cup unsalted butter	225 g	-	-
vanilla extract	1 tsp	-	-
	4 cups	-	-