Moist Carrot Cake

Moist Carrot Cake is a classic, flavorful dessert that’s soft, tender, and packed with spices. The shredded carrots lend a natural sweetness, while the warm spices like cinnamon and nutmeg elevate the flavor. Paired with a tangy cream cheese frosting, this carrot cake is perfect for any occasion, whether it’s a birthday, a holiday celebration, or just a sweet treat to enjoy with a cup of coffee. It’s sure to please everyone, with its moist crumb and rich flavor.

Ingredients (Makes one 9-inch round or 8×8-inch square cake)

For the Carrot Cake:

All-purpose flour – 240 g (2 cups)
Baking powder – 1 ½ tsp
Baking soda – 1 tsp
Ground cinnamon – 2 tsp
Ground nutmeg – ½ tsp
Salt – ½ tsp
Unsalted butter (softened) – 115 g (½ cup)
Granulated sugar – 200 g (1 cup)
Light brown sugar – 100 g (½ cup)
Eggs – 4 large
Vanilla extract – 2 tsp
Vegetable oil – 120 g (½ cup)
Shredded carrots – 300 g (about 3 medium carrots)
Chopped walnuts or pecans – 100 g (1 cup, optional)
Raisins – 80 g (½ cup, optional)
Crushed pineapple (drained) – 100 g (½ cup, optional)

For the Cream Cheese Frosting:

Cream cheese (softened) – 230 g (8 oz)
Unsalted butter (softened) – 115 g (½ cup)
Powdered sugar – 400 g (3 ¼ cups)
Vanilla extract – 2 tsp
Pinch of salt

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pan

Preheat your oven to 175°C (350°F).
Grease and flour two 9-inch round cake pans (or use parchment paper to line the pans).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Prepare the Wet Ingredients

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer. This should take about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and vegetable oil, mixing until smooth.

Step 4: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Fold in the shredded carrots, walnuts or pecans, raisins, and pineapple, if using. Mix gently to distribute the ingredients evenly.

Step 5: Bake the Cake

Divide the batter evenly between the prepared cake pans.
Bake at 175°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 6: Prepare the Cream Cheese Frosting

In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, and continue to beat until fluffy.
Stir in the vanilla extract and a pinch of salt. Beat until smooth and spreadable.

Step 7: Assemble the Cake

Once the cakes are completely cool, spread a layer of cream cheese frosting over the top of the first cake layer.
Place the second layer of cake on top and frost the entire cake with the remaining frosting.
Garnish the top with extra chopped walnuts or shredded coconut, if desired.

How to Serve Moist Carrot Cake

✔ Pair with Coffee or Tea – The rich, spiced flavor of carrot cake is perfectly complemented by a hot beverage like coffee or tea.
✔ Add Extra Toppings – Top with more chopped nuts, a sprinkle of cinnamon, or even a drizzle of honey for extra flavor and texture.
✔ Serve with a Side of Fresh Fruit – Fresh fruits like berries or apple slices work wonderfully with carrot cake.

Nutrition Information (Per Serving – Based on 12 Servings)

Calories: 450 kcal
Protein: 4 g
Fat: 27 g
Carbohydrates: 51 g
Sugar: 40 g
Fiber: 2 g
Sodium: 350 mg

Tips & Tricks for the Best Carrot Cake

✔ Use Fresh, Grated Carrots – Grate the carrots yourself to ensure they are fresh and juicy. Pre-packaged shredded carrots can be dry.
✔ Don’t Overmix the Batter – When adding the dry ingredients to the wet ingredients, mix just until incorporated to avoid a dense cake.
✔ Chill the Frosting – If the cream cheese frosting is too soft to spread, chill it in the refrigerator for 20-30 minutes before frosting the cake.
✔ Test for Doneness Early – Start checking for doneness at 30 minutes by inserting a toothpick into the center of the cake. If it comes out clean, it’s ready!

Extra Additions for More Flavor

Shredded Coconut – Add 1 cup of shredded coconut to the batter for a tropical twist.
Orange Zest – Add 1-2 teaspoons of orange zest to the batter for a citrusy bright flavor.
Maple Syrup – Replace some of the sugar with maple syrup for a unique sweetness and flavor.
Chocolate Chips – Add ½ cup of mini chocolate chips to the batter for a rich, chocolaty flavor.

Make-Ahead & Storage Tips

Room Temperature: The cake can be stored at room temperature for up to 3 days if covered.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze: Freeze the cake (either frosted or unfrosted) for up to 3 months. Let it thaw in the refrigerator overnight before serving.