Yesss, carrot cake 🥕🍰 — here’s a classic, super-moist carrot cake that’s easy and always a hit.
Moist Carrot Cake Recipe
Ingredients
Cake
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 cup (240 ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2½ cups (300 g) finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or crushed pineapple (optional, for extra moisture)
Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) butter, softened
- 2½–3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch round pans (or one 9×13 pan).
- Mix dry ingredients
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients
- In another bowl, whisk sugars, oil, eggs, and vanilla until smooth.
- Combine
- Gradually mix dry ingredients into wet.
- Fold in grated carrots, nuts, and raisins/pineapple if using.
- Bake
- Pour batter into pans.
- Bake 30–35 minutes (9×13: about 40–45 minutes), until a toothpick comes out clean.
- Cool completely.
- Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then vanilla.
- Frost cooled cake.
Tips for next-level carrot cake
- Grate carrots finely for the softest texture
- Add ½ cup applesauce for extra moisture
- A pinch of ginger or cloves adds warmth
- Chill the cake before slicing = cleaner cuts
Want a healthier version, eggless, vegan, or no-oven carrot cake?
