Moist Carrot Cake Recipe
Servings: 16 Servings
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots about 4 medium carrots
- ½ cup crushed pineapple drained
- ¾ cup chopped pecans or walnuts (optional)
- ½ cup shredded coconut optional
For the Frosting:
- 16 ounces block-style cream cheese softened
- 1 cup unsalted butter softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
To Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch pan or two 9-inch round pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.1 cup granulated sugar, ½ cup packed brown sugar, 1 cup vegetable oil, 4 large eggs, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated carrots, drained pineapple, nuts, and coconut if using.2 cups finely grated carrots, ½ cup crushed pineapple, ¾ cup chopped pecans, ½ cup shredded coconut
- Pour the batter into the prepared pan(s).
- Bake for 35–40 minutes (9x13-inch pan) or 30–35 minutes (9-inch rounds), or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
To Make the Frosting:
- In a large bowl, beat the cream cheese and butter until smooth.16 ounces block-style cream cheese, 1 cup unsalted butter
- Add the powdered sugar and salt. Beat until creamy and spreadable then add the vanilla.6 cups powdered sugar, 2 teaspoons vanilla extract, Pinch of salt
- Frost the cooled cake and enjoy.
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake assuming it's sliced into 16 equal slices. Actual calories will vary.
- Slices: You will get more slices by baking this in a 9x13-inch cake.
- Frosting: I use quite a bit of frosting. You may not need as much (especially if you use a 9x13-inch pan), so feel free to half the amount if desired.
- Oil: If you'd prefer to use butter in place of oil, I recommend swapping half the oil for the same amount of softened or melted (cooled) butter.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the cake layers without frosting.
Nutrition Facts
Moist Carrot Cake Recipe
Serving Size
1 slice
Amount per Serving
Calories
643
% Daily Value*
Fat
32
g
49
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
9
g
Cholesterol
75
mg
25
%
Sodium
485
mg
21
%
Potassium
225
mg
6
%
Carbohydrates
83
g
28
%
Fiber
2
g
8
%
Sugar
67
g
74
%
Protein
8
g
16
%
Vitamin A
3109
IU
62
%
Vitamin C
2
mg
2
%
Calcium
153
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
