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Moist Carrot Cake

Moist Carrot Cake That Will Change Your Dessert Game

This Moist Carrot Cake is a delightful celebration of flavor, featuring tender carrots and warm spices, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with a gluten-free blend for gluten-free version.
  • 2 cups Granulated sugar No substitutes for optimal flavor.
  • 1 teaspoon Baking soda The key leavening agent.
  • 1 teaspoon Baking powder Works hand-in-hand with baking soda.
  • 2 teaspoons Ground cinnamon Feel free to add other spices for extra warmth.
  • 1 teaspoon Ground nutmeg A must-have in your spice mix.
  • 1/2 teaspoon Salt Essential for a well-rounded taste.
  • 1 cup Vegetable oil Can be swapped with canola oil.
  • 4 large Large eggs Provide moisture and binding.
  • 1 teaspoon Vanilla extract No substitutes recommended.
  • 2 cups Grated carrots Must be shredded for the right texture.
  • 1 cup Drained crushed pineapple Optional; drain well to avoid soggy batter.
  • 1/2 cup Chopped walnuts or pecans Optional; substitute with pumpkin seeds for nut-free.
For the Cream Cheese Frosting
  • 8 ounces Cream cheese Make sure it’s softened.
  • 1/2 cup Unsalted butter Needs to be softened.
  • 3 cups Powdered sugar Sifting is key to prevent lumps.

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Cake Pans
  • measuring cups
  • measuring spoons
  • Oven
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat your oven to 340°F (170°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt and whisk until well blended.
  3. Add the vegetable oil, eggs, and vanilla extract into the dry ingredients and mix until smooth.
  4. Fold in the grated carrots, and if desired, add the drained crushed pineapple and chopped nuts.
  5. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, until a toothpick comes out clean.
  6. Cool the cake in the pans for about 10 minutes, then turn the layers out onto a wire rack to cool completely.
  7. Prepare the cream cheese frosting by beating the softened cream cheese and butter until smooth, then adding powdered sugar and vanilla and mixing until fluffy.
  8. To assemble, place one cake layer on a serving plate, frost with cream cheese frosting, then top with the second layer and frost the top and sides.
  9. Chill the assembled cake in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

For best results, use fresh ingredients and avoid overmixing the batter to keep the cake light and moist.

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