Super Moist Carrot Cake

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.

Key Ingredients in my Carrot Cake

• Carrots: Grated carrots give the cake its flavour and moisture.
• Flour: It's the main ingredient that holds everything together.
• Sugar: Both granulated and brown sugars sweeten the cake.
• Oil: Canola or vegetable oil makes the cake moist and rich.
• Eggs: They help bind the ingredients and give structure to the cake.
• Baking Soda: It helps the cake rise and become fluffy.
• Spices: Ground cinnamon adds warmth to the cake.
• Nuts and Raisins: Chopped nuts and raisins add texture and sweetness.
• Vanilla Extract: It enhances the overall taste of the cake.
• Cream Cheese Frosting: Cream cheese, powdered sugar, and heavy cream make a creamy topping for the cake.

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: You can use pumpkin pie spice or a combination of nutmeg and cloves for a different taste.
• Canola or Vegetable Oil: Melted butter or melted coconut oil can be used as substitutes.
• Granulated Sugar: Coconut sugar or maple syrup can be used as alternative sweeteners.
• Lightly Packed Brown Sugar: You can substitute equal parts of granulated sugar or coconut sugar for brown sugar.
• Vanilla Extract: You can use almond extract or maple extract for a different flavour.
• 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 can be used as alternatives.
• Coarsely Chopped Pecans: You can use chopped walnuts, almonds, or hazelnuts instead of pecans.
• Raisins: You can use chopped dried apricots, dried cranberries, or chopped dates as substitutes for raisins.

For the creamy frosting

• Cream Cheese: You can use dairy-free cream cheese for a vegan option.
• Powdered or Caster Sugar: You can use powdered erythritol or powdered coconut sugar as alternative sweeteners.
• Heavy Whipping Cream: You can use coconut cream or almond milk for a dairy-free option.
• Crème Fraîche: You can substitute sour cream or Greek yogurt for crème fraîche.
• Chopped Walnuts: You can use chopped almonds, pecans, or hazelnuts instead of walnuts.
• Orange Peel: You can omit the orange peel or substitute it with lemon zest for a different citrus flavour.

Expert Tips

• Grate the Carrots Finely: Grate the carrots finely for a smoother texture in the cake. This ensures they blend well into the batter and are distributed evenly throughout.
• Use Quality Ingredients: Opt for fresh, high-quality ingredients, especially for the carrots and spices. Freshly grated carrots and good-quality spices will enhance the flavor of your cake.
• Don't Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can result in a dense or tough cake.

Storage and leftovers

To store leftover carrot cake, wrap it tightly and refrigerate for up to 5-7 days. When ready to enjoy, let it come to room temperature or warm briefly in the microwave.

FAQs

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Super Moist Carrot Cake

Claudia Ciorteanu

This from-scratch recipe features layers of moist cake infused with carrots, raisins, and pecans, topped with creamy frosting, walnuts, and orange zest. Perfect for any occasion, it's a delectable treat that's sure to impress.

5 from 7 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved Recipe!

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Setting de cake 5 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Western

Servings 12

Calories 734 kcal

Equipment

• ▢
  Mixing Bowls: For mixing the batter and frosting.
• ▢
  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.
• ▢
  Wire Rack: To cool the cakes after baking.
• ▢
  electric mixer

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR CARROT CAKE

• ▢ 2 cups all-purpose flour 250 grams
• ▢ 2 teaspoons baking soda
• ▢ ½ teaspoon fine salt
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ 1 ¼ cups canola or other vegetable oil 295 ml
• ▢ 1 cup granulated sugar 200 grams
• ▢ 1 cup lightly packed brown sugar 200 grams
• ▢ 1 teaspoon vanilla extract
• ▢ 4 large eggs
• ▢ 3 cups grated peeled carrots 300 grams; about 5 to 6 medium carrots
• ▢ 1 cup coarsely chopped pecans 100 grams
• ▢ ½ cup raisins 65 grams

FOR CREAMY FROSTING

• ▢ 8 ounces cream cheese at room temperature (225 grams)
• ▢ 1 ¼ cups powdered or caster sugar 150 grams
• ▢ ⅓ cup heavy whipping cream 80 ml
• ▢ ⅓ cup crème fraîche 80 ml
• ▢ ½ cup chopped walnuts for topping the cake 50 grams
• ▢ Orange peel for garnish

Instructions

 

How to Make the Batter:

• Preheat the oven to 350°F (176°C) or Gas Mark 4. Line the bottom of two 9-inch round cake pans with parchment paper.
• In a large bowl, combine the flour, baking soda, salt, and ground cinnamon. Mix until well combined.
• 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.
• 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 prepared cake pans, spreading it out evenly.
• 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.

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!

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.

Nutrition

Calories: 734kcalCarbohydrates: 83gProtein: 7gFat: 44gSaturated Fat: 11gPolyunsaturated Fat: 18gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 85mgSodium: 393mgPotassium: 316mgFiber: 3gSugar: 58gVitamin A: 5822IUVitamin C: 2mgCalcium: 81mgIron: 2mg

Tried this recipe?Let us know how it was!