Carrot Cake Recipe: 9 Simple Tips for a Soft, Moist Cake
A soft carrot cake recipe with fresh grated carrots, warm spice, and smooth cream cheese frosting for a classic homemade dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 3/4 cup chopped walnuts or pecans, optional
Instructions
- Heat the oven to 350°F.
- Grease and line two 8-inch round cake pans with parchment paper.
- Whisk the flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a bowl.
- In a large bowl, whisk the granulated sugar, brown sugar, and oil together.
- Add the eggs one at a time, then whisk in the vanilla.
- Stir in the grated carrots and nuts, if using.
- Add the dry ingredients and stir just until combined.
- Divide the batter between the pans.
- Bake for 28 to 34 minutes, or until a toothpick comes out clean.
- Cool the cakes fully.
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar, vanilla, and salt, then beat until creamy.
- Frost the cake layers and serve.
Notes
- Use freshly grated carrots for the best texture.
- Cool the cake fully before frosting.
- Store the frosted cake in the refrigerator.
Find it online: https://glazerush.com/carrot-cake-recipe/