Go Back
carrot cake recipe

Irresistibly Moist Carrot Cake Recipe with Creamy Frosting

This carrot cake recipe delivers a delightful balance of moistness and flavor, accented by creamy frosting, making it a must-try dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • - Oven
  • - Mixing bowls
  • Whisk
  • Spatula
  • Cake Pans
  • - Parchment paper
  • Wire Racks

Ingredients
  

For the Batter

  • 2 cups all-purpose flour or gluten-free flour for a gluten-free version
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt can substitute with table salt
  • 2 tsp cinnamon or pumpkin pie spice for variation
  • 1 tsp ground ginger can omit for less spice
  • 1/2 tsp nutmeg use freshly grated for best taste
  • 1 cup light or dark brown sugar can substitute with coconut sugar
  • 1 cup granulated sugar can reduce for a less sweet cake
  • 1/2 cup vegetable oil or melted coconut oil for a different flavor
  • 3 large eggs or flax eggs for vegan substitute
  • 1/2 cup unsweetened applesauce or mashed bananas as swap
  • 2 tsp vanilla extract use pure for best taste
  • 2 cups grated carrots use fresh for better taste
  • 1 cup chopped pecans or walnuts omit for nut-free or substitute with chocolate chips

For the Frosting

  • 8 oz cream cheese use full-fat for rich texture
  • 1/2 cup unsalted butter at room temperature
  • 2 cups powdered sugar adjust to taste
  • 1 tsp vanilla extract opt for pure for best results

Instructions
 

Instructions

  • Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
  • Whisk together the dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Combine the wet ingredients in a large bowl: brown sugar, granulated sugar, and vegetable oil. Add in the eggs, applesauce, and vanilla.
  • Mix the dry ingredients into the wet mixture until just combined. Then, fold in the grated carrots and chopped pecans.
  • Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until the cake springs back.
  • Cool the cakes in their pans for about 10 minutes, then transfer to wire racks to cool completely.
  • Frost the cooled cakes with cream cheese frosting and layer if desired.

Notes

Ensure room temperature ingredients for best results. Avoid overmixing to keep the cake moist and fluffy. Use fresh grated carrots for flavor.
Keyword baking, carrot cake recipe, celebration cake, cream cheese frosting, Easy Dessert, moist carrot cake