Easy Moist Carrot Cake Recipe
About this recipe
This Easy Moist Carrot Cake is a delightful treat that's made from scratch and packed with flavor. With three cups of grated carrots, this cake achieves a moist texture that's hard to resist. The recipe is straightforward, making it perfect for both novice and experienced bakers alike.
The combination of granulated and brown sugars, along with a generous amount of oil, ensures that this cake remains tender and flavorful. Plus, the creamy frosting made with cream cheese and heavy cream adds the perfect finishing touch.
Ingredient notes
- You can use a box grater, food processor, or store-bought pre-shredded carrots for the grated carrots.
- The recipe suggests using the fluff, spoon, and sweep method to measure flour to avoid adding too much.
Tips from Inspired Taste’s video
- Whisk the eggs into the wet ingredients one at a time to ensure they are well incorporated, which helps blend the sugar and oil effectively.
- When mixing the dry ingredients into the wet, fold gently and stop as soon as no streaks of flour remain to keep the batter light.
- For easy cake removal, spray the cake pans with nonstick cooking spray and line the bottoms with parchment paper.
Good to know
- What should I do to ensure my cake rises properly?
- Make sure to add 2 teaspoons of baking soda, 1/2 teaspoon of salt, and 1 1/2 teaspoons of ground cinnamon to the dry ingredients.
- How can I tell when the carrot cake is done baking?
- Check the recipe on Inspired Taste for tips on how to tell when the carrot cake has finished baking.
- What if I don't want to add nuts or raisins?
- Nuts and raisins are optional in this recipe, so you can skip them if you prefer.
- What type of cream should I use for the frosting?
- Look for heavy cream or heavy whipping cream, as regular whipping cream has less fat content and won't produce the best results.
No life story here — the video and the recipe are the whole point. All credit to Inspired Taste: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Grate 3 cups of carrots using a box grater or food processor.
- 2
In a large mixing bowl, add 2 cups of all-purpose flour.
- 3
Add 2 teaspoons of baking soda, 1/2 teaspoon of salt, and 1 1/2 teaspoons of ground cinnamon to the flour and whisk together.
- 4
In another mixing bowl, whisk together 1 cup of granulated sugar, 1 cup of brown sugar, 1 1/4 cups of oil, 1 teaspoon of vanilla extract, and 4 room-temperature eggs, adding the eggs one at a time.
- 5
Combine the dry ingredients with the wet ingredients in two batches, folding gently until no streaks of flour remain.
- 6
Fold in the grated carrots, and if desired, add 1 cup of chopped pecans and 1/2 cup of raisins.
- 7
Prepare two 9-inch cake pans by spraying with nonstick cooking spray and lining the bottoms with parchment paper.
- 8
Divide the batter evenly between the prepared pans and smooth the tops.
- 9
Bake the cakes at 350°F until done, then cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- 10
For the frosting, beat 8 ounces of room-temperature cream cheese until light and fluffy.
- 11
Sift 1 1/4 cups of powdered sugar and 2 teaspoons of cornstarch over the cream cheese and mix until combined.
- 12
Beat in 1/3 cup of heavy cream until the frosting is light and fluffy.
- 13
Once the cake layers are completely cool, place one layer on a plate, spread half of the frosting on top, add the second layer, and swirl the remaining frosting on top.
Heads up — we had to guess a little:
- The quantities for optional ingredients (nuts and raisins) are inferred based on common practices in carrot cake recipes.
Credit where it’s due: this recipe was transcribed from Inspired Taste’s original video on YouTube. Follow them there — it’s their dish.
Are you Inspired Taste? Claim this page or ask us to take it down. Your call, always.
