This Moist Carrot Cake recipe is amazingly soft and delicious. It is quick, easy to make plus packed with lots of nutrients.
I made this cake for my husband's birthday and it was a hit! Everyone loved the cake and I received lovely compliments. Thanks to this super easy recipe.
I usually ask my kids to help me make baked goods, but I guess this one can be done easier. You can still get your kids involved in the preparation and designing though. It does not require too fancy equipment to make this delicious treat.
The ingredients for this recipe is quite simple, you probably have them already in your kitchen.
I used All Purpose Flour or Plain Flour but you can substitute some of it with wheat or gluten-free flour.
Baking soda is a leaving agent that helps to rise the cake.
Salt, Ground Cinnamon and Vanilla Extract gives amazing flavor.
Vegetable Oil is the key to make a carrot cake soft and moist. You may substitute this to canola oil, sunflower oil or any neutral -tasting oil which will allow the flavor to shine through.
Sugar keeps the cake moist too. I combined brown and white sugar, however you can use just one of them if that's what you have. You may also reduce the sugar according to your taste preference.
Eggs create light texture and structure.
Carrots - you need lots of them! I used about 5-6 mediums carrots or 3 cups to be exact. Peel and grate them manually or use a food processor for your convenience.
Walnuts and raisins - this is optional. I personally like walnuts but you may use Pecans instead. It literally add texture and sweetness to the cake.
For the cream cheese frosting, I combined cream cheese, powdered sugar and heavy whipping cream.
Let's now make Moist Carrot Cake from Scratch!
First of all, preheat the oven to 350 degrees Fahrenheit (176°C). Prepare two 9-inch round pans, grease and line bottom with parchment paper. Grease again the top of the paper.
Making the Batter
Use separate bowls for dry and wet ingredients. In your first bowl, whisk the all-purpose flour, baking soda, salt and ground cinnamon. Mix until well blended.
In a separate bowl, mix the eggs, oil, sugars and vanilla extract.
Fold the dry and wet ingredients together. Add the dry ingredients in 3 parts, keep on stirring until the batter is smooth.
Add the carrots, nuts and raisins.
Bake the Cake
Divide the cake into two prepared pans. Bake for 35-45 minutes or until the top spring back when touched and a toothpick comes out clean when inserted.
After baking, allow it to cool for 15 minutes then transfer onto a cooling rack. Remove the parchment paper and cool completely.
To avoid the moist carrot cake from sinking in the middle, stick with the time and temperature provided. Don't get too excited to open the oven door as it may cause a sudden reduction of heat.
Making the Frosting
To make the frosting, beat the cream cheese using a handheld mixer on medium speed until creamy. Pour the cream and beat for another minute.
Gradually add the sugar and continue to beat until smooth and fluffy. Chill inside the refrigerator until ready to frost the cake.
When the cake is completely cool, frost the top of one cake layer. To make it more even, you may trim the top of the cake using a pastry knife before frosting. Place the other cake on top, decorate the top and sides of the cake with the remaining frosting. Scatter more chopped nuts on top.
Storing the Cake
If the cake is un-frosted, place it in an air-tight container and store it in a cool dry place for up to one week. Generally, it is okay for the cake to be out on a countertop for a few days. If you need to keep the cake longer than that, wrap it with plastic wrap and freeze them.
If the cake is frosted, it needs to be inside the fridge, where it can last for up to five days.
Isn’t it great to give your family homemade meals? Of course, just like how it is with desserts like the moist carrot cake too. By cooking this for your family, you'll be confident about what they eat.
Moist Carrot Cake Recipe
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 ¼ cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 4 large eggs
- 3 cups carrots peeled and grated (5 to 6 medium carrots)
- 1 cup walnut chopped plus more for toppings
- ½ cup raisins
For Cream Cheese Frosting
- 250 g cream cheese softened at room temperature
- 1 ¼ cups powdered sugar
- ⅓ cup heavy whipping cream
- Preheat the oven to 170°C or 338°F. Grease two 9-inch round pan and line with parchment paper. Set aside
- In a medium bowl, whisk together the flour, baking soda, salt and ground cinnamon.
- In a separate bowl, mix the oil, eggs, sugars and vanilla. Mix until well combined. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts. Stir until the batter is well combined and smooth. Add in the carrots, walnuts and raisins.
- Divide the cake between the two prepared pans. Bake for 35 to 45 minutes or until the toothpick comes out clean when inserted.
- Remove from the oven and allow it to cool for 15 minutes before transferring onto a cooling rack. Peel off the parchment paper and cool completely.
To make the cream cheese frosting and decorate
- Using a large bowl, cream the cream cheese with a handheld mixer on medium speed. Pour the heavy whipping cream and beat for another 1 minute.
- Gradually add the powdered sugar and continue to beat until fluffy. Cover with plastic wrap and chill until ready to frost the cake.
- When the cakes are completely cool, frost the top of one layer then put the second layer on top. Put more frosting on top and sides of the cake and scatter the nuts on top.