Moist Carrot Cake Recipe
Moist carrot cake recipe is a soft and warmly spiced layer cake made with fresh grated carrots and finished with rich cream cheese frosting. It is easy to make, simple to slice, and perfect for holidays, birthdays, brunch, or any time you want a classic homemade dessert.
- Prep Time: 25M
- Cook Time: 35M
- Total Time: 1H
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
1 1/4 cups neutral oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
3/4 cup chopped walnuts or pecans (optional)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat the oven to 350°F and grease and line two 8-inch round cake pans with parchment paper.
2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir just until combined.
5. Fold in the grated carrots and chopped nuts if using.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30 to 36 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack and cool completely.
9. Beat the cream cheese and butter until smooth, then add the powdered sugar gradually and mix in the vanilla and salt.
10. Spread frosting between the cake layers and over the top and sides of the cake.
11. Chill briefly before slicing for cleaner pieces.
Notes
Use freshly grated carrots for the best texture and moisture.
Do not frost the cake until the layers are fully cool.
Measure the flour carefully so the cake stays soft and tender.
Store the cake covered in the refrigerator because of the cream cheese frosting.
Let slices sit at room temperature for a short time before serving for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 46g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 78mg
Find it online: https://glazerush.com/moist-carrot-cake-recipe/