Moist Carrot Cake Recipe

Carrot cake is a classic dessert loved for its rich flavor, soft crumb, and creamy frosting. This moist carrot cake recipe is incredibly easy to make, packed with freshly grated carrots, warm spices, and optional add-ins like pineapple or walnuts. Whether you’re baking it for a holiday, a birthday, or just a cozy treat, this recipe will give you a soft, tender cake that everyone will love.

Ingredients List

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups grated carrots (about 3 medium carrots)
• ½ cup crushed pineapple, drained (optional but adds moisture)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For Cream Cheese Frosting:

• 8 oz (1 block) cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions/Method

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans.

Step 2: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

Step 3: In a large mixing bowl, beat the eggs, sugar, and brown sugar until light. Add oil and vanilla, mixing until combined.

Step 4: Gradually add the dry ingredients to the wet mixture. Stir just until incorporated—do not overmix.

Step 5: Fold in the grated carrots, pineapple, and any optional nuts or raisins.

Step 6: Pour the batter into the prepared pan(s) and smooth the top.

Step 7: Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.

Step 8: To make the frosting, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy and fluffy.

Step 9: Frost the cooled cake evenly. Slice and enjoy!

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Servings

• Makes 12 servings

Nutritional Information (Approximate per serving)

• Calories: 430
• Carbohydrates: 45g
• Protein: 5g
• Fat: 25g
• Sugar: 30g

Storage Instructions

• Store leftover cake in an airtight container in the fridge for up to 5 days.
• You can freeze the unfrosted cake layers for up to 2 months. Thaw fully before frosting and serving.

Pairings/Suggestions

• Serve with a cup of spiced chai or black coffee.
• Top with chopped walnuts or a sprinkle of cinnamon for extra flavor.
• Add a scoop of vanilla ice cream for a decadent dessert.

Seasonal Relevance

This moist carrot cake recipe is perfect for spring events like Easter and Mother’s Day, but its warm spices also make it a cozy choice for fall and winter gatherings.

Conclusion:

This moist carrot cake recipe is a must-have for your dessert collection. It’s easy, flavorful, and versatile—perfect for both everyday treats and special occasions. With its rich cream cheese frosting and tender crumb, this cake is sure to be a favorite at your table.

FAQs

Q1: Can I make this carrot cake ahead of time?
Yes, the cake can be baked 1–2 days in advance. Just wrap it tightly and store it in the fridge or at room temperature (without frosting). Frost before serving.

Q2: Can I skip the pineapple or nuts?
Absolutely! Pineapple and nuts are optional. The cake will still turn out moist and flavorful without them.

Q3: How do I keep my carrot cake from being dry?
Using oil, brown sugar, and freshly grated carrots ensures your cake stays moist. Avoid overbaking, and don’t use store-bought pre-shredded carrots—they’re too dry.