Moist and Easy Carrot Cake Recipe

This moist and easy carrot cake recipe is like no other. It is soft, extremely moist and full of delicious spices. You can’t beat how easy it is to make and I guarantee that it will become a favorite in your home. I might be bias but its hands down the best you’ll ever have.

Here is a quick video on how to make this moist and easy carrot cake:

Tips & Substitutions

• Nuts: You can use substitute pecans with walnuts or raisins. Feel free to skip the nuts if desired as it is not required. The cake will taste lovely with and without nuts.
• Carrots: Make sure to sure freshly grated carrots and not pre-packaged grated carrots. This makes a huge difference to the texture and flavor of the cake.
• Oil: Olive oil add a great flavor and makes the cake extra moist but it can be substituted with vegetable or canola oil.
• Cake pan: Grease and line your cake pans with parchment. This will guarantee a seamless release and cake won’t stick. I use the USA Pan Bakeware 8 inch, Nonstick & Quick Release Cake Pan.
• Cream cheese: Make sure to use full-fat block cream cheese and not cream cheese spread.
• Frosting: Your frosting should be soft, but not stiff or runny.  Add more confectioners sugar or place it in the fridge for 30 minutes if the frosting is too runny. Make sure to taste test your frosting as you add the confectioners sugar to prevent it from becoming too sweet. If frosting is too sweet, add an extra pinch of salt. 

Moist and Easy Carrot Cake Recipe

Prep Time: 10 Cooking Time: 30 30

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 36 voted )

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Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1 teaspoon salt

1 cup brown sugar

1/2 cup granulated sugar

4 eggs, room temperature

3/4 cup olive oil

1/2 cup unsweetened applesauce

1 1/2 teaspoon vanilla extract

2 cups grated carrots 1 cup pecans, chopped

Cream Cheese Frosting

16 ounces block cream cheese

1/2 cup unsalted butter, softened to room temperature

3 1/2 cups powdered sugar

1 1/2 teaspoon vanilla extract

pinch of salt    

Instructions

1. Preheat the oven up to 350°F (177°C). Grease two 8 inch pans and line with parchment paper.
2. In a large bowl, whisk together the eggs, olive oil, brown sugar, granulated sugar, applesauce, and vanilla  until combined. In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. Pour the dry ingredients into the wet ingredients and fold the ingredients together until just combined using a spatula or wooden spoon.  Add the shredded carrots and chopped pecan.
4. Evenly pour the batter into the cake pans and bake for 30 minutes or until a toothpick comes out clean. Allow the cakes to cool completely on a wire rack before frosting and assembling.

Make the Frosting: Using a handheld or stand mixer, beat the cream cheese and butter together until smooth for about 2 -3 minutes. Add the confectioners’ sugar (A cup at a time), vanilla extract, and a pinch of salt. Beat on low-medium speed for 3 minutes until completely combined and smooth. Your frosting should be soft, but not stiff or runny.  Add more confectioners sugar or place it in the fridge for 30 minutes if the frosting is too runny. Make sure to taste test your frosting as you add the confectioners sugar to prevent it from becoming too sweet. If frosting is too sweet, add an extra pinch of salt.