Divorce Carrot Cake Recipe
The secret to a super moist old-fashioned divorce carrot cake recipe lies in the combination of fresh grated carrots, drained crushed pineapple, and oil. These ingredients lock in moisture while baking, keeping the cake soft and tender.Adding eggs and a touch of honey creates a rich, slightly sweet base, while walnuts, raisins, and shredded coconut contribute texture and flavor. Baking at the right temperature ensures even cooking without drying.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Grater (for carrots)
- Wooden spoon or electric mixer
- 9×13 inch baking pan (or 2 round 9-inch pans)
- Parchment paper
- Spatula
- Cooling rack
Ingredients
For the Carrot Cake:
- 270 g all-purpose flour 2 cups
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 teaspoons baking soda
- 2/3 cup raisins about 100 g
- 100 g shredded unsweetened coconut 1 cup
- 1 cup vegetable oil 240 ml
- ¾ cup honey 180 ml (can substitute half with maple syrup if desired)
- 2/3 cup walnuts finely chopped (70 g)
- 1 can crushed pineapple drained (228 g)
- 220 g grated carrots about 2 cups, heaping
- ¾ teaspoon salt
For the Cream Cheese Frosting:
- 113 g unsalted butter softened (1 stick)
- 226 g cream cheese softened (brick-style)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 480 g powdered sugar 4 cups
Instructions
Preheat and prepare the pan:
- Set the oven to 175°C (350°F). Grease a 9×13-inch baking pan with a little oil or butter, then line it with parchment paper so the cake doesn’t stick.
Mix the dry ingredients:
- In a large bowl, combine the flour, cinnamon, baking soda, and salt. Whisk them together until evenly mixed.
Mix the wet ingredients:
- In a separate bowl, beat the eggs. Add the oil and honey, and then mix until the batter is smooth and uniform.
Add the mix-ins:
- Fold the grated carrots, drained pineapple, raisins, shredded coconut, and chopped walnuts into the wet mixture until they are evenly distributed.
Combine wet and dry ingredients:
- Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined; avoid over mixing so the cake stays tender.
Bake the cake:
- Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean. Let the cake cool in the pan for 15 minutes, then remove it and place it on a wire rack to cool completely.
Prepare the frosting:
- In a medium bowl, beat the softened butter and cream cheese together until smooth. Mix in the vanilla and a pinch of salt. Gradually add the powdered sugar, beating until the frosting is creamy and easy to spread.
Assemble the cake:
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice into pieces and serve. Keep any leftovers stored in the refrigerator.
Notes
Nutrition Facts Of Divorce Carrot Cake Recipe
Calories: 420 kcal | Protein: 4g | Carbohydrates: 52g | Sugar: 32g | Fat: 21g | Saturated Fat: 6g | Fiber: 2g