Moist Carrot Cake with Pineapple, Coconut, and Walnuts

A lush, bakery-style carrot cake filled with warmth and texture—ideal for special occasions or everyday indulgence.

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Ingredients

Dry Ingredients:

• 2 cups all-purpose flour (sifted for best texture)

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

Wet Ingredients:

• ½ cup unsalted butter, melted and slightly cooled

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup vegetable oil (or canola oil for a lighter option)

Add-ins:

• 3 cups finely grated carrots (packed; about 4–5 medium carrots)

• 1 cup crushed pineapple, well drained

• 1 cup shredded sweetened coconut

• 1 cup chopped walnuts (or pecans)

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Instructions

1. Prepare the Oven and Pan

• Preheat your oven to 350°F (175°C).

• Grease and flour a 9×13-inch rectangular baking pan, or line with parchment paper for easy removal. Tap out any excess flour.

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2. Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

• 2 cups flour

• 2 tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 tsp cinnamon

• ½ tsp nutmeg

Set aside.

Tip: Whisking dry ingredients ensures even distribution of leavening agents and spices.

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3. Combine the Wet Ingredients

In a large mixing bowl, combine:

• ½ cup melted butter

• 1 cup granulated sugar

• 1 cup brown sugar

• 4 large eggs

• 1 tsp vanilla extract

Whisk until smooth and emulsified.

Tip: Make sure the melted butter is not too hot or it can curdle the eggs.

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4. Combine Dry with Wet

• Gradually add the dry ingredients to the wet ingredients.

• Stir just until no flour streaks remain — do not overmix.

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5. Fold in the Add-ins

Add the following and fold gently with a spatula until evenly distributed:

• 1 cup vegetable oil

• 3 cups grated carrots

• 1 cup drained crushed pineapple

• 1 cup shredded coconut

• 1 cup chopped walnuts

The batter will be thick and chunky — that’s perfect.

Tip: Fold rather than stir vigorously to avoid deflating the batter.

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6. Bake the Cake

• Pour the batter into your prepared baking pan.

• Smooth the top with a spatula.

Bake for 35–40 minutes, or until:

• The top is golden brown,

• A toothpick inserted in the center comes out clean or with just a few moist crumbs.

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❄️ 7. Cool the Cake

• Let the cake cool in the pan for 10 minutes.

• Then transfer to a wire rack to cool completely before serving or frosting.

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Serving Suggestions

This cake is incredibly flavorful on its own, but it’s even better topped with cream cheese frosting. Here’s a quick version:

Quick Cream Cheese Frosting

• 1 (8 oz) block cream cheese, softened

• ½ cup unsalted butter, softened

• 2½ to 3 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar gradually, beating well.

3. Mix in vanilla and salt until fluffy.

4. Spread over cooled cake.

Optional garnish: more chopped walnuts or a sprinkle of cinnamon on top.

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Nutritional Info (per serving)

• Serving Size: 1/12 of the cake

• Calories: ~350 kcal

• Carbohydrates: 38g

• Fat: 20g

• Protein: 4g

• Fiber: 2g

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Storage & Make-Ahead Tips

• Room Temperature (unfrosted): Up to 2 days in an airtight container.

• Refrigerated (frosted): Up to 5 days.

• Freezer-Friendly: Wrap slices or whole cake (unfrosted or frosted) tightly and freeze for up to 2 months. Thaw overnight in the fridge.

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Variations & Substitutions

• Nut-Free: Skip the walnuts or replace with raisins.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Vegan: Use flax eggs, plant-based butter, and omit eggs/dairy-based frosting.