Carrot cake is especially moist because it is made with oil. Oil, unlike butter, remains liquid at room temperature, so the cake stays moist even when cool. This recipe contains walnuts, which give the cake a delightful crunch, and pineapple, which adds flavor and contrast.
The carrots are best when grated on a box grater. Some graters have tiny punch-outs instead of teeth for the finest grate. When grating the carrots, avoid these and use the smallest teeth. The frosting will go to