Incredibly Moist and Easy Carrot Cake

That is my favourite recipe for carrot cake! It’s 100% created from scratch, straightforward to make, versatile, and totally scrumptious. One in every of our hottest recipes! Simply learn all of the rave opinions! Leap to the Simple Carrot Cake Recipe

A slice of homemade carrot cake

Tips on how to Make Carrot Cake From Scratch

This carrot cake is fast, straightforward to make, and totally scrumptious. It wasn’t till lately that we realized simply how a lot we love carrot cake. It wasn’t one thing both of us grew up consuming. Due to this straightforward recipe, we fell in love. You may make this cake shortly with out a lot of fancy tools. Not solely is that this the best-tasting carrot cake we’ve made, but it surely’s a cinch to make. If you’re seeking to make cupcakes, see our straightforward carrot cake cupcakes recipe! It’s impressed by this cake.

Slice of carrot cake with cream cheese frosting.

Extra carrot recipes: Attempt our fast and simple roasted carrots, carrots with garlic butter, or these honey roasted carrots.

Carrot Cake Substances

The components you want for this cake are easy and I guess you might have fairly a number of of them already in your kitchen! The complete recipe is beneath, however here’s a fast overview:

I like utilizing all-purpose flour, however you possibly can substitute among the all-purpose flour for entire wheat or white entire wheat flour. For a gluten-free carrot cake, swap the flour in your favourite gluten-free flour mix.

Baking soda helps the cake to rise. We don’t add baking powder, the cake doesn’t want it.

Salt, cinnamon, and vanilla extract make the cake style wonderful.

Oil retains the cake good and moist — any neutral-flavored oil will work. (Melted coconut oil works, too, however there will likely be a light-weight coconut taste within the baked cake.)

Sugar makes the cake moist, gentle, and scrumptious. I like a mixture of white and brown sugar, however you should utilize one or the opposite. Since posting the recipe, a few of our readers have requested whether or not or not we will scale back the sugar referred to as for within the recipe. You’ll be able to, simply understand that the quantity we specify will produce the moistest cake.

Eggs give the cake construction.

Numerous carrots make this the perfect carrot cake. I like at hand grate my carrots since I favor the feel, however you should utilize your meals processor or purchase pre-grated carrots from the shop. After we first examined the cake, we scaled the variety of carrots again to 2 cups since three cups simply sounded a bit excessive. After baking and letting it cool, we had been somewhat disillusioned. So should you’re making the cake and begin to second-guess the variety of carrots referred to as for in our recipe beneath, don’t. You want all three cups. It’s a carrot cake, in spite of everything.

Pecans and raisins are optionally available! I do know that some individuals love nuts and raisins in carrot cake, whereas others can not stand so as to add them. These are fully optionally available, so go together with what you’re keen on.

Making the Cake Batter

The strategy for this carrot cake recipe couldn’t be easier! When you’ve got a few bowls and might stir components collectively then you possibly can completely make this cake! As you possibly can see from our recipe video, all you have to do is mix all of the components. Right here’s how I love to do it:

Dry components in a single bowl, moist components in one other: I wish to whisk my dry components collectively in a single bowl till they’re properly blended. Then I whisk all of the moist components collectively in one other bowl.

Fold the dry and moist components collectively: Then I change to a rubber spatula or massive spoon and fold the 2 — moist and dry components — collectively till I don’t see any massive streaks of flour. (We use the identical methodology when making this cinnamon espresso cake, our straightforward pineappleupside-down cake, and this buttery blueberry cake. Each recipes are so good!)

Add carrots, nuts, and raisins: After I’ve acquired the batter prepared, I fold within the carrots, and if I’m utilizing them, the nuts and raisins.

Adding grated carrots to the cake batter.
We add 3 cups of shredded carrots to this carrot cake!

Baking the Cake

On the subject of baking the carrot cake, divide the batter between two buttered and floured cake pans and bake till executed. The cake layers bake within the oven for 35 to 40 minutes (they odor implausible). After baking, let the layers cool then frost along with your favourite frosting.

Pouring carrot cake batter into round cake pans

Frosting the Cake

We love our further creamy cream cheese frosting. It’s mushy and creamy and doesn’t agency up like some cake frostings. (If that is what you’re searching for, verify the notes part of the recipe, we offer a recipe for conventional cream cheese frosting).

The frosting is definitely the identical one we used to high our Guinness Chocolate Cake. It’s made with solely three components:

  1. Cream cheese
  2. Powdered sugar
  3. Heavy cream

For those who’re not into frostings or should you don’t have the components readily available, attempt the cake as-is with none frosting in any respect. Or, sift somewhat little bit of powdered sugar on high. When Adam and I had been testing this recipe, we skipped the frosting the primary couple of instances and fell in love with the cake fully plain.

An 8-inch round carrot cake with a slice cut out

What Our Readers are Saying

For those who don’t imagine that our recipe helps you bake the perfect do-it-yourself carrot cake, check out what our readers are saying concerning the recipe! Extra opinions are within the feedback part beneath.

“Thanks a lot for sharing this recipe, very straightforward to observe, got here out excellent first try nice hit with the household, now an everyday demand from my youngsters.” – A

“This carrot cake was wonderful!!! I made it for my husband’s birthday and he mentioned it will win a Paul Hollywood handshake (from The Nice British Bake-off)” – Yuna

“That is a fully divine carrot cake recipe!!!! It’s so onerous to seek out one that isn’t dry – this one is moist and works completely each single time and we make it usually as it’s positively our favourite!!!” – Jodi

Since posting this recipe, we’ve had some ceaselessly requested questions. Listed here are the commonest:

Incessantly Requested Questions

Can I make carrot cake cupcakes utilizing this recipe? Sure, completely (and should you learn by the feedback, lots of our readers have executed simply that). To make cupcakes as an alternative of a cake, we’d suggest baking for 14 to 18 minutes (or till a tester inserted into the middle of 1 comes out clear). Then allow them to cool for a couple of minutes within the cupcake pan earlier than transferring them to a cooling rack. The recipe ought to make about 24 cupcakes. We have now been requested this query so usually, that we’ve added a carrot cake cupcakes recipe to the weblog (click on to see it now).

Can I make one massive single-layer cake? Sure, however the baking time will change. For a bundt cake, a 10-cup or 12-cup Bundt pan ought to be superb. You’ll possible want to extend the baking time by about 30% within the 10-cup pan, considerably much less within the 12-cup. The batter may also match right into a 9-inch by 13-inch pan, however you would possibly want to depart out a little bit of the batter so it doesn’t overflow. (I’d additionally bake the cake on a sheet pan, simply in case some batter comes over the edges.)

How do you retailer the carrot cake? Technically, as a result of there’s a cream cheese frosting on the cake, it ought to be saved within the fridge, however most bakers (even skilled ones) are okay with leaving a frosted cake on the counter for a day or two (so long as your kitchen isn’t sizzling). For those who favor to refrigerate the cake, it is going to final for five to six days.

Can I take advantage of applesauce as an alternative of oil within the carrot cake recipe? That is one thing we’ve got by no means tried ourselves, so you might have to do some experimenting by yourself. That mentioned, it is best to be capable of swap among the oil for applesauce with out too many points.

Can I add pineapple to the carrot cake? Sure, completely. It should add much more moisture to the cake so use recent pineapple or if you’re utilizing canned, drain it first earlier than including to the cake. We don’t suggest including greater than 1 cup.

Recipe up to date, initially posted April 2014. Since posting this in 2014, we’ve got tweaked the recipe to be extra clear and added a fast recipe video. – Adam and Joanne

Extremely Moist and Simple Carrot Cake

  • PREP
  • COOK

That is the perfect carrot cake recipe I’ve ever used. We favor to make use of a hand grater when getting ready the carrots because it creates delicate carrot shreds that soften into the cake batter. Pre-shredded luggage or shredding carrots utilizing a meals processor are additionally choices, however the carrot shreds will likely be bigger.

This recipe is forgiving. You may make this with or with out the nuts or raisins. We love the mix of granulated and brown sugar, however should you solely have one among them, use it, and the cake will nonetheless be scrumptious.

Frosting: Our creamy frosting recipe shared beneath just isn’t a conventional cream cheese frosting. Due to whipped cream, it’s creamier and has mushy peaks (you possibly can see it in our video). We adore it, however should you favor a extra conventional frosting, see the information part beneath the recipe. We have now supplied directions for a basic cream cheese frosting that works properly with this cake.

Makes 1 (9-inch) double layer cake (16 skinny slices) or 22 to 24 cupcakes

Watch Us Make the Recipe

You Will Want

For Carrot Cake

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon superb sea salt

1 ½ teaspoons floor cinnamon

1 ¼ cups (295 ml) canola or different vegetable oil

1 cup (200 grams) granulated sugar

1 cup (190 grams) evenly packed brown sugar

1 teaspoon vanilla extract

4 massive eggs, at room temperature

3 cups (300 grams) grated peeled carrots, 5 to six medium carrots

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

For Creamy Frosting

8 ounces (225 grams) cream cheese, at room temperature

1 ¼ cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake


  • Make the Batter
  • Place a rack in the course of the oven. Grease two 9-inch spherical cake pans, line the underside with parchment paper after which grease the highest. Or grease and flour the underside and sides of each pans.

    Warmth the oven to 350 levels Fahrenheit (176C).

    Whisk flour, baking soda, salt, and cinnamon in a medium bowl till very properly blended.

    In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.

    Add the eggs, separately, whisking after each.

    Change to a big rubber spatula. Scrape the edges and backside of the bowl, then add the dry components in three elements, gently stirring till they disappear and the batter is clean.

    Stir within the carrots, nuts, and raisins.

    • Bake Cake
    • Divide the cake batter between the ready cake pans.

      Bake till the tops of the cake layers are springy when touched and when a toothpick inserted into the middle of the cake comes out clear, 35 to 45 minutes.

      Cool truffles within the pans for quarter-hour, then rigorously flip the cake layers out onto cooling racks. Take away the parchment paper and funky fully. For those who discover {that a} cake layer is sticking to the underside of the pan, depart the cake pan the other way up and permit gravity to do its factor.

      • To End
      • In a big bowl, beat the cream cheese with a handheld mixer on medium velocity till creamy, about 1 minute.

        Beat within the powdered sugar, a 1/4 cup at a time, till fluffy.

        Pour within the whipping cream. Beat on medium velocity for two to three minutes, or till the frosting is whipped and creamy. This frosting resembles the feel of whipped cream. Chill lined till able to frost the cake.

        When the cake layers are fully cool, frost the highest of 1 cake layer, and place the second cake layer on high.

        Add the remaining frosting to the highest of the carrot cake and use a butter knife or small spatula to swirl the frosting round. Go away the edges of the cake unfrosted. End with a handful of nuts on high.

Adam and Joanne’s Suggestions

  • Frosting Substitute — Conventional Cream Cheese Frosting: In a big bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter collectively for a minute or two till clean. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for two to three minutes till further creamy. Whether it is too thick, add 1 tablespoon of cream or milk.
  • Tips on how to Make Carrot Cake Cupcakes: For cupcakes, we’d suggest baking for 14 to 18 minutes (or till a tester inserted into the middle of 1 comes out clear). Then allow them to cool for a couple of minutes within the cupcake pan earlier than transferring them to a cooling rack. The recipe ought to make 22 to 24 cupcakes.
  • Utilizing a bundt pan: We have now by no means executed this in our kitchen, however a 10-cup or 12-cup Bundt pan ought to be superb for this recipe. You’ll possible want to extend the baking time by about 30% within the 10-cup pan, considerably much less within the 12-cup.
  • Utilizing a 9-inch by 13-inch pan rectangular pan: Merely add all of the batter to the oblong pan and bake. Bake time could also be barely longer.
  • Recipe impressed and tailored from Smitten Kitchen’s Recipe for Carrot Cake Cupcakes.
  • Vitamin info: The vitamin info supplied beneath are estimates. We have now used the USDA database to calculate approximate values.

For those who make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Vitamin Per Serving: Serving Dimension 1 slice (1 of 16) / Energy 535 / Complete Fats 33.4g / Saturated Fats 6.9g / Ldl cholesterol 69.3mg / Sodium 315.9mg / Carbohydrate 56.4g / Dietary Fiber 2.4g / Complete Sugars 40.5g / Protein 5.6g

AUTHOR: Adam and Joanne Gallagher

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