Ingredients

440g / 20 oz can crushed pineapple, drained but reserve juice

1/4 cup (65 ml) reserved canned pineapple juice

3/4 cup (185 ml) milk, at room temperature (full or low fat)

1 tsp white vinegar (or lemon juice or other clear vinegar)

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) plain / all purpose flour

2 tsp baking soda (aka bi carb soda, NOT baking powder)

1/2 tsp salt

2 tsp cinnamon powder

2 cups grated carrot (about 2 carrots, peeled)

1/4 cup coconut, shredded or desiccated (plain / unsweetened)

1/2 cup walnuts or pecans, roughly chopped

180g / 6oz cream cheese, at room temperature

225g / 1 cup unsalted butter, softened

1 tsp vanilla extract

4 cups (480g) icing sugar / powdered sugar, sifted if clumpy

Instructions

Step 1: 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.

Step 2: Drain the crushed pineapple well, reserving the juice. Measure out 1/4 cup of the reserved pineapple juice.

Step 3: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon powder.

Step 4: In a separate bowl, whisk the milk, vinegar, eggs, brown sugar, vegetable oil, and reserved 1/4 cup pineapple juice until combined.

Step 5: Stir grated carrot, crushed pineapple, coconut, and chopped nuts into the wet ingredients.

Step 6: Pour the wet ingredients into the dry ingredients and stir until the flour is just incorporated. Avoid overmixing.

Step 7: Pour batter into prepared pan(s). Bake round cakes for 35 minutes or the rectangle pan for 40 minutes, until a skewer inserted into the center comes out clean and the cake is golden on top.

Step 8: Allow cakes to rest in the pan for 10 minutes, then turn onto a cooling rack to cool completely before frosting.

Step 9: For the cream cheese frosting, beat together the cream cheese, softened butter, and vanilla extract until smooth.

Step 10: Gradually beat in the icing sugar in two batches until fluffy and fully combined, about 3 minutes with a stand mixer.

Step 11: Place one cake layer upside down on a serving platter for a flat surface. Spread with one-third of the frosting. Top with the second cake layer upside down, then frost the top and sides with the remaining frosting.

Tips & Variations

Use freshly grated carrots for the best texture and sweetness.

Substitute walnuts with pecans or omit nuts for a nut-free version.

For extra moistness, lightly soak the grated carrots in pineapple juice before adding to the batter.

If you prefer a tangier frosting, add a teaspoon of lemon juice to the cream cheese mixture.

Try adding a pinch of nutmeg or ginger for a warm spice twist.

Storage

Store the carrot cake in an airtight container. If your environment is cooler than 25°C/77°F and not humid, it’s fine at room temperature. Otherwise, keep it refrigerated. Before serving, let it come to room temperature for the best flavor and texture. The cake stays fresh for up to 4 days refrigerated.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the plain flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or add it separately to help with texture.

Why is vinegar added to the recipe?

The vinegar reacts with the baking soda to help the cake rise and become fluffy. It also adds a slight tang that balances the sweetness.