Easy moist carrot cake recipe
This carrot cake is a delightful blend of warm spices, crunchy nuts, and sweet raisins, all brought together with a luscious cream cheese frosting.
It’s an easy-to-follow recipe that delivers a moist and flavorful cake every time.
Moist and Irresistible Carrot Cake – My All-Time Favorite Recipe
This is the carrot cake recipe my family can’t get enough of, the one my kids beg for every time snack time rolls around.
It’s become a beloved staple in our kitchen, and once you try it, I’m sure it’ll earn a permanent spot in yours too.
What makes this cake so special? Its simplicity and how budget-friendly it is, especially if you skip the nuts (though I personally love the crunch they add).
But even without them, this cake is pure joy.
It’s incredibly moist, delicately spiced with warm notes of cinnamon and nutmeg, and bursting with flavor.
The best part? You’d never guess it’s packed with carrots. Yes, even veggie skeptics fall head over heels for this one.
The secret lies in the balance: freshly grated carrots, a perfectly blended batter, and optional raisins or walnuts for extra indulgence.
And let’s not forget that dreamy cream cheese frosting, rich, tangy, and silky smooth. It takes this cake from delicious to unforgettable.
I’ve included a detailed video tutorial to walk you through every step. Get ready to wow your crowd!
Ingredients for the Best Moist Carrot Cake (With Cream Cheese Frosting)
Here’s everything you need to make a soft, flavorful carrot cake with a rich cream cheese frosting. Each ingredient has a role to play, from moisture and texture to flavor and aroma.
For the Carrot Cake:
- 4 Large Eggs – Provide structure and richness to the batter.
- 400g Granulated Sugar (about 2 cups) – Adds sweetness and helps the cake brown.
- 400ml Vegetable Oil (1⅔ cups) – Keeps the cake ultra-moist and tender.
- 3 teaspoons Baking Powder – Helps the cake rise evenly and stay light.
- 400g Freshly Grated Carrots (about 4 cups packed) – The star ingredient, adding natural sweetness, texture, and moisture.
- 400g All-Purpose Flour (about 3¼ cups) – Gives the cake its structure and body.
- 100g Raisins (optional, about ⅔ cup) – Adds chewiness and bursts of sweetness.
- 100g Chopped Walnuts (optional, about 1 cup) – Adds crunch and nutty flavor (can substitute with pecans).
- ½ teaspoon Ground Cinnamon – Adds warm, cozy spice.
- ½ teaspoon Gingerbread or Mixed Spice – A blend of spices like ginger, clove, and nutmeg for depth of flavor.
For the Cream Cheese Frosting (for 2 layers as shown in the video):
- 570g Icing Sugar (about 4½ cups, sifted) – Sweetens and thickens the frosting.
- 450g Philadelphia Cream Cheese (1 lb) – Adds tang and creaminess.
- 120g Unsalted Butter (½ cup, room temperature) – Gives richness and smooth texture.
- 1 teaspoon Vanilla Extract – Adds a fragrant, sweet aroma that enhances the overall flavor.
How to Make the Perfect Moist Carrot Cake with Cream Cheese Frosting
This step-by-step guide will walk you through creating a rich, moist carrot cake with a luscious cream cheese frosting. Whether it’s your first time or you’re perfecting your go-to recipe, these detailed instructions ensure delicious results every time.
Preparing the Carrot Cake
- Preheat the Oven:
Set your oven to 170°C (340°F). This moderate temperature allows the cake to bake evenly without drying out. - Prepare the Cake Tin:
Butter and flour a 22 cm (9-inch) round cake pan to prevent sticking. You can also line the bottom with parchment paper for easy release. - Mix the Wet Ingredients:
In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth and well blended. This mixture forms the moist base of the cake. - Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, cinnamon, and mixed spice. This step evenly distributes the leavening and spices for a balanced flavor. - Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, which can lead to a dense cake. - Add Carrots and Optional Ingredients:
Fold in the freshly grated carrots, and if using, add raisins and chopped walnuts for texture and natural sweetness. - Bake:
Pour the batter into the prepared tin and bake in the preheated oven for 70 to 80 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary by oven, so start checking at 65 minutes. - Cool the Cake:
Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
Preparing the Cream Cheese Frosting
- Cream the Cheese:
In a mixing bowl, lightly beat the cream cheese (make sure it’s at room temperature) until smooth and creamy. - Add Remaining Ingredients:
Add the sifted icing sugar, softened butter, and vanilla extract. Beat until you achieve a fluffy, velvety frosting. Chill slightly if needed for easier spreading.
Assembling the Cake
- Slice the Cake:
Once fully cooled, cut the cake horizontally into 3 even layers using a serrated knife or cake leveler. - Fill and Frost:
Spread a generous layer of cream cheese frosting between each layer. Use the remaining frosting to cover the top and optionally the sides. - Decorate:
Top with chopped walnuts, marzipan carrots, or a dusting of cinnamon—get creative!
How to Store Carrot Cake (and Keep It Moist & Delicious)
Proper storage is key to preserving the flavor and texture of your carrot cake, especially with its rich cream cheese frosting. Here’s how to keep it fresh:
1. Short-Term Storage (1–3 Days) : in the refrigerator, Since cream cheese frosting is perishable, store the cake in the refrigerator.
- Cover it tightly with plastic wrap or place it in an airtight cake container.
- This prevents the cake from drying out and absorbing fridge odors.
- Let it sit at room temperature for about 30 minutes before serving to enjoy the best texture.
2. Long-Term Storage (Up to 3 Months) : in the freezer:
- Wrap individual slices or the whole cake tightly in plastic wrap, then in foil.
- Store in a freezer-safe container or zip-top bag.
- Thaw overnight in the fridge, then bring to room temperature before serving.
Pro Tip:
If you plan to freeze the cake, it’s best to do so without the frosting, then frost it after thawing for the freshest taste and texture.
Top Tips for the Perfect Carrot Cake
Make your carrot cake truly unforgettable with these simple, effective tips that elevate flavor, texture, and presentation:
– Use Freshly Grated Carrots : Always grate your carrots fresh rather than using pre-packaged shreds. Fresh carrots release natural moisture and give the cake a soft, tender crumb that’s impossible to replicate otherwise.
– Don’t Overmix the Batter : Once you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can develop the gluten in the flour, making your cake tough instead of fluffy and moist.
– Customize Your Cake : Make the recipe your own by adding mix-ins:
- Crushed pineapple for a tropical twist and extra moisture
- Shredded coconut for a bit of texture and richness
- Chopped pecans or walnuts for a nutty crunch
- Orange zest for a citrusy lift
These little tweaks add depth and personality to your carrot cake while keeping it irresistibly delicious.
Other desserts recipe to try
Irresistibly Moist Homemade Carrot Cake with Cream Cheese Frosting
Ingredients
For the Carrot Cake:
- 4 Large Eggs
- 400 g Granulated Sugar about 2 cups
- 400 ml Vegetable Oil 1⅔ cups
- 3 teaspoons Baking Powder
- 400 g Freshly Grated Carrots about 4 cups packed
- 400 g All-Purpose Flour about 3¼ cups
- 100 g Raisins optional, about ⅔ cup
- 100 g Chopped Walnuts optional, about 1 cup
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Gingerbread or Mixed Spice
For the Cream Cheese Frosting :
- 570 g Icing Sugar about 4½ cups, sifted
- 450 g Philadelphia Cream Cheese 1 lb
- 120 g Unsalted Butter ½ cup, room temperature
- 1 teaspoon Vanilla Extract
Instructions
Preparing the Carrot Cake :
- Set your oven to 170°C (340°F). This moderate temperature allows the cake to bake evenly without drying out.
- Butter and flour a 22 cm (9-inch) round cake pan to prevent sticking. You can also line the bottom with parchment paper for easy release.
- In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth and well blended. This mixture forms the moist base of the cake.
- In a separate bowl, sift together the flour, baking powder, cinnamon, and mixed spice. This step evenly distributes the leavening and spices for a balanced flavor.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, which can lead to a dense cake.
- Fold in the freshly grated carrots, and if using, add raisins and chopped walnuts for texture and natural sweetness.
- Pour the batter into the prepared tin and bake in the preheated oven for 70 to 80 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary by oven, so start checking at 65 minutes.
- Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
Preparing the Cream Cheese Frosting :
- In a mixing bowl, lightly beat the cream cheese (make sure it’s at room temperature) until smooth and creamy.
- Add the sifted icing sugar, softened butter, and vanilla extract. Beat until you achieve a fluffy, velvety frosting. Chill slightly if needed for easier spreading.
Assembling the Cake :
- Once fully cooled, cut the cake horizontally into 3 even layers using a serrated knife or cake leveler.
- Spread a generous layer of cream cheese frosting between each layer. Use the remaining frosting to cover the top and optionally the sides.
- Top with chopped walnuts, marzipan carrots, or a dusting of cinnamon—get creative!
