Super Moist Carrot Cake

5 from 8 votes

Super Moist Carrot Cake

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.

Prep Time20

Cook Time35

Setting de cake5

Total Time1

Course: Dessert

Cuisine: Western

Servings:

Calories: 734kcal

Author: Claudia Ciorteanu

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

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

US Customary - Metric

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