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Easy Carrot Cake Recipe

Moist Carrot Cake Recipe

This incredibly Moist Carrot Cake is simple and easy, it does not even require fancy equipment to make this delicious treat! The ingredients needed may already be available in your kitchen.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, moist carrot cake
Servings: 12
Calories: 489kcal
Author: Jenalyn Rose Forbes

Ingredients

  • 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
  • cup heavy whipping cream

Instructions

  • 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.

Nutrition

Calories: 489kcal | Carbohydrates: 78g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 430mg | Potassium: 299mg | Fiber: 3g | Sugar: 53g | Vitamin A: 5813IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg