Treat yourself to a slice of heaven with our super-moist carrot cake recipe! Perfect for any occasion, this delightful treat will satisfy your sweet cravings and leave you craving more.
Without a doubt, this is the ultimate carrot cake recipe I've ever created. It's simple, made from scratch, incredibly moist, and topped with the creamiest cream cheese frosting. Plus, it's absolutely delicious! Add chopped walnuts or pecans for an extra crunch. Enjoy a slice with a cup of tea for a delightful treat anytime!
When I tried this carrot cake recipe, I was immediately hooked! The ingredients are basic, but they come together to make a delicious, moist cake with just the right amount of spice.
You probably already have most of the ingredients you need in your kitchen. If you're interested in making cupcakes, check out our recipe for pumpkin cupcakes or make my easy plum crumble with almond topping or Italian cherry crostata for a fruity option.
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💗 Why This Recipe Works
✅ Unbeatable moisture – Oil + fresh carrots = no dry cake here!
✅ This recipe uses pantry staples! Just like this peach cake with canned fruit.
✅ Easy from-scratch – No box mix needed.
✅ Creamy frosting – Tangy, smooth, and not too sweet.
✅ Customizable – Add nuts, raisins, or pineapple for extra texture.
♻️ Substitutions
For the sponge cake
- All-purpose flour: You can use whole wheat flour or a gluten-free flour blend for a healthier or gluten-free option.
- Ground Cinnamon: Use pumpkin pie spice or a combination of nutmeg and cloves.
- Canola or Vegetable Oil: Melted coconut oil. Substitute ¼ cup of oil with plain yoghurt for a tangy twist.
- Granulated Sugar: Coconut sugar or maple syrup.
- Lightly Packed Brown Sugar: You can substitute equal parts of granulated sugar or coconut sugar for brown sugar.
- Vanilla Extract: Almond extract or maple extract.
- Large Eggs: You can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or mashed bananas as egg replacements for a vegan option.
- Grated Peeled Carrots: Grated zucchini or grated sweet potatoes.
- Coarsely Chopped Pecans: Chopped walnuts, almonds, or hazelnuts.
- Raisins: Chopped dried apricots, dried cranberries, or chopped dates.
For the creamy frosting
- Cream Cheese: Use dairy-free cream cheese for a vegan option.
- Powdered or Caster Sugar: Powdered erythritol or powdered coconut sugar.
- Heavy Whipping Cream: Coconut cream or almond milk for a dairy-free option.
- Crème Fraîche: Sour cream or Greek yoghurt.
- Chopped Walnuts: Chopped almonds, pecans, or hazelnuts.
- Orange Peel: Omit the orange peel or substitute it with lemon zest.
💭 Expert Tips
- Don't Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can result in a dense or tough cake.
- For an ultra-moist cake, brush baked layers with orange syrup (1:1 ratio of orange juice to sugar, heated).
- For a super moist carrot cake with pineapple, → Add ½ cup drained, crushed pineapple to batter.
- Spices: Boost flavour with ½ teaspoon ginger + ¼ teaspoon nutmeg (optional).
- Yoghurt: Substitute ¼ cup of oil with plain yoghurt for a tangy twist.
- For softer crumbs: Replace 2 tablespoon flour with cornstarch.
- For even baking: Rotate pans halfway through baking.
Dietary Swaps
- Gluten-free? → Use 1:1 GF flour blend.
- Vegan? → Flax eggs + dairy-free cream cheese.
- Lower sugar? → Reduce sugar by ¼, add applesauce.
❓ FAQs
Fix it with:
✔ Don’t overbake – Check 5 mins early (toothpick should have moist crumbs).
✔ Use oil, not butter – Vegetable/canola oil retains moisture better.
✔ Add moisture boosters – Try ½ cup blended pineapple (drained) or applesauce.
✔ Measure flour correctly – Spoon & level (or use 260g by weight)
Yes! Customise with:
→ No nuts → Use shredded coconut or omit entirely.
→ No raisins → Try dried cranberries or chopped dates.
→ Pineapple version → Add ½ cup blended pineapple (drained) for natural sweetness.
Frosted cake → Fridge for 5 days (cover with cake dome or inverted bowl).
Unfrosted layers → Freeze for 3 months (wrap tightly in plastic + foil).
Room temp → Only if unfrosted (1-2 days max).
Pro Tip: For best texture, bring refrigerated cake to room temp before serving.
Two top options:
Classic Cream Cheese Frosting (firmer, pipeable):
16 oz cream cheese + ½ cup butter + 4½ cups powdered sugar.
Whipped Cream Frosting (lighter, less sweet):
1 cup heavy cream + ¼ cup powdered sugar + 1 teaspoon vanilla.
Cupcakes → Bake 18-20 mins at 350°F (makes 24).
Sheet cake → Use 9x13" pan; bake 40-45 mins.
Bundt cake → Bake 50-55 mins (grease pan heavily!).
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Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
Super Moist Carrot Cake
Equipment
- Cake Pans: Two 9-inch round cake pans for baking the cake layers.
- Parchment Paper: To line the cake pans and prevent sticking.
- Grater: For grating the carrots.
- electric mixer
Ingredients
FOR CARROT CAKE
- 2 cups all-purpose flour (or GF blend for dietary swap)
- 2 teaspoons baking soda (for rise)
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups canola or other vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups grated peeled carrots about 5 to 6 medium carrots
- 1 cup coarsely chopped pecans
- ½ cup raisins
FOR CREAMY FROSTING
- 8 ounces cream cheese softened, at room temperature
- 1 ¼ cups powdered sugar (sifted)
- ⅓ cup heavy whipping cream
- ⅓ cup crème fraîche
- ½ cup chopped walnuts for topping the cake
- Orange peel for garnish
Instructions
How to Make the Batter:
- Preheat your oven to 350°F (176°C) or Gas Mark 4. Line the bottom of two 9-inch round cake pans with parchment paper. If you only have one pan, bake the cake in that, then let it cool completely before slicing it into two layers.
- In a large bowl, combine the flour, baking soda, salt, and ground cinnamon. Mix until well combined.2 cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon
- In a separate bowl, whisk together the eggs and sugars until the mixture becomes pale yellow and fluffy. Add the oil and vanilla extract, and mix until fully incorporated.1 ¼ cups canola or other vegetable oil, 1 cup granulated sugar, 1 cup lightly packed brown sugar, 4 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the grated carrots, raisins, and chopped walnuts using a spatula until evenly distributed throughout the batter. Divide the batter evenly between the two prepared pans, or use one pan and spread the batter out evenly—just slice it into two layers once it’s fully cooled.3 cups grated peeled carrots, 1 cup coarsely chopped pecans, ½ cup raisins
- Bake in the preheated oven for 35-45 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before icing.
How to Make the Icing:
- In a large bowl, whisk together the heavy whipping cream, crème fraîche, and powdered sugar until creamy and smooth. Add the cream cheese to the mixture and continue to whisk until well combined and creamy.8 ounces cream cheese, 1 ¼ cups powdered sugar, ⅓ cup heavy whipping cream, ⅓ cup crème fraîche
Setting the Cake:
- Once the cakes have cooled completely, carefully slice each cake in half horizontally to create four layers in total.
- Spread half of the cream cheese frosting evenly over the top of one cake layer. Place the second cake layer on top of the frosted layer, and repeat the process until all layers are stacked and frosted.
- Use the remaining frosting to cover the top and sides of the cake. Decorate the cake with chopped walnuts and grated orange peel for a finishing touch. Enjoy your delicious and moist carrot cake!½ cup chopped walnuts for topping the cake, Orange peel for garnish
Video
Notes
- Use finely grated carrots for better texture and even distribution in the batter.
- Mix the batter just until combined to avoid a dense cake.
- Ensure eggs and other ingredients are at room temperature for smoother mixing.
- Insert a toothpick in the centre of the cake—it should come out clean or with a few moist crumbs.
- Let the cake cool completely before applying the frosting to avoid melting.
- Store the cake in an airtight container in the refrigerator for up to 5 days. If unfrosted, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before frosting and serving.
Claudia Ciorteanu says
My family loved this!
Ashley says
So delicious! I love how easy it was to put together too!
Swathi says
This carrot cake is so soft and perfect sweet taste. My family enjoyed making it.
Nora says
I tried this carrot cake, and it was absolutely divine! It was so moist and flavorful, with the perfect balance of spices, sweetness, and crunch. The creamy frosting with walnuts and orange zest took it to the next level. It's a show-stopping treat for any occasion!
Nisha says
This recipe came just in time when I was looking to bake a carrot cake and it turned out super moist and delicious with the cream cheese frosting.
vera says
Thank you for sharing this recipe! My family loved this.
Liz says
Carrot cake is my favorite dessert! The orange zest made this a delicious, memorable version!
Padma says
My most favorite of all cakes! I have always struggled with it not being moist enough - not this time though, thanks to your tips! 😊
Lindsey says
This is the most mouthwatering carrot cake EVER! It turns out unbelievably moist and decadent, with the perfect level of sweetness. 10/10!