Moist Carrot Cake
Grated carrots keep this cake dense and moist, while cinnamon, nutmeg, and a little ginger add warmth to each slice. Cream cheese frosting is the traditional finish, and it pairs well with the lightly spiced crumb. From mixing bowl to finished cake, expect around 90 minutes total.
Equipment
- Mixing Bowls
- Whisk
- Cake pans
- Oven
- Cooling Rack
Ingredients
Cake Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup white sugar
- ½ cup brown sugar packed
- ¾ cup vegetable oil
- 3 large eggs room temperature
- 2 cups grated carrots fresh
Frosting Ingredients
- ½ cup unsalted butter room temperature
- 8 ounces cream cheese softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This dry mixture will be the base for our flavorful cake.
- In a separate bowl, combine the white sugar, brown sugar, and vegetable oil, mixing until well blended. The sugars should dissolve and create a smooth consistency with the oil.
- Add the eggs to the sugar-oil mixture one at a time, whisking each in until the mixture is light and airy.
- Gradually fold the dry mixture into the wet ingredients, mixing until just combined. Be careful not to over-mix to maintain cake tenderness.
- Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for about 45 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- While the cake is cooling, prepare the frosting. In a mixing bowl, beat together the butter and cream cheese until smooth.
- Gradually add the powdered sugar, one cup at a time, and the vanilla extract, beating until the frosting is light and fluffy.
- Once the cakes are completely cooled, spread a generous layer of frosting between the two layers and then frost the top and sides of the cake.
Notes
Tammy’s Tips
- For an added touch of luxury, stir 1/2 cup of chopped walnuts or pecans into the batter for a delightful crunch.
- If you're looking for a lighter option, replace the cream cheese frosting with a simple dusting of powdered sugar.
- To ensure the best results, use freshly grated carrots for the maximum moistness in your cake, as pre-shredded carrots can be too dry.
Nutrition
Calories: 581kcalCarbohydrates: 77gProtein: 5gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 86mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 58gVitamin A: 4122IUVitamin C: 1mgCalcium: 67mgIron: 1mg
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