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Incredibly Moist and Easy Carrot Cake

This is my favourite recipe for carrot cake! It is 100% produced from scratch, straightforward to make, versatile, and completely scrumptious. One of our hottest recipes! Just learn all of the rave evaluations! Jump to the Easy Carrot Cake Recipe

A slice of homemade carrot cake

How to Make Carrot Cake From Scratch

This carrot cake is fast, straightforward to make, and completely 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. Thanks to this straightforward recipe, we fell in love. You could make this cake rapidly with out a lot of fancy gear. Not solely is that this the best-tasting carrot cake we’ve made, nevertheless it’s a cinch to make. If you need to make cupcakes, see our straightforward carrot cake cupcakes recipe! It’s impressed by this cake.

Slice of carrot cake with cream cheese frosting.

More carrot recipes: Try our fast and straightforward roasted carrots, carrots with garlic butter, or these honey roasted carrots.

Carrot Cake Ingredients

The substances you want for this cake are easy and I wager you will have fairly just a few of them already in your kitchen! The full recipe is beneath, however here’s a fast overview:

I like utilizing all-purpose flour, however you possibly can substitute a number of the all-purpose flour for entire wheat or white entire wheat flour. For a gluten-free carrot cake, swap the flour to 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 superb.

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

Sugar makes the cake moist, gentle, and scrumptious. I really 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 are able to scale back the sugar referred to as for within the recipe. You can, simply take into account that the quantity we specify will produce the moistest cake.

Eggs give the cake construction.

Lots of carrots make this the very best carrot cake. I like at hand grate my carrots since I choose the feel, however you should utilize your meals processor or purchase pre-grated carrots from the shop. When 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 have been a little bit disenchanted. 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 is a carrot cake, in any case.

Pecans and raisins are optionally available! I do know that some individuals love nuts and raisins in carrot cake, whereas others can’t 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 methodology for this carrot cake recipe couldn’t be easier! If you will have a few bowls and can stir substances collectively then you possibly can completely make this cake! As you possibly can see from our recipe video, all you could do is mix all of the substances. Here’s how I love to do it:

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

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

Add carrots, nuts, and raisins: When I’ve obtained 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

When it involves 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 unbelievable). 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 gentle and creamy and doesn’t agency up like some cake frostings. (If that is what you’re in search of, 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 prime our Guinness Chocolate Cake. It’s made with solely three substances:

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

If you’re not into frostings or should you don’t have the substances available, attempt the cake as-is with none frosting in any respect. Or, sift a little bit little bit of powdered sugar on prime. When Adam and I have been testing this recipe, we skipped the frosting the primary couple of occasions 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

If you don’t imagine that our recipe helps you bake the very best selfmade carrot cake, check out what our readers are saying in regards to the recipe! More evaluations are within the feedback part beneath.

“Thank you so much for sharing this recipe, very easy to follow, came out perfect first attempt great hit with the family, now a regular demand from my kids.” – A

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

“This is an absolutely divine carrot cake recipe!!!! It is so hard to find one that is not dry – this one is moist and works perfectly every single time and we make it often as it is definitely our favorite!!!” – Jodi

Since posting this recipe, we’ve had some continuously requested questions. Here are the most typical:

Frequently Asked Questions

Can I make carrot cake cupcakes utilizing this recipe? Yes, completely (and should you learn by way of the feedback, lots of our readers have executed simply that). To make cupcakes as a substitute 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 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 giant single-layer cake? Yes, however the baking time will change. For a bundt cake, a 10-cup or 12-cup Bundt pan ought to be positive. You will probably want to extend the baking time by about 30% within the 10-cup pan, considerably much less within the 12-cup. The batter can even match right into a 9-inch by 13-inch pan, however you may want to go away 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 stored 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). If you like to refrigerate the cake, it would final for five to six days.

Can I take advantage of applesauce as a substitute of oil within the carrot cake recipe? This is one thing we have now by no means tried ourselves, so it’s possible you’ll must do some experimenting by yourself. That stated, you need to have the ability to swap a number of the oil for applesauce with out too many points.

Can I add pineapple to the carrot cake? Yes, completely. It will add much more moisture to the cake so use recent pineapple or in case you are 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 have now tweaked the recipe to be extra clear and added a fast recipe video. – Adam and Joanne

Incredibly Moist and Easy Carrot Cake

  • PREP
  • COOK

This is the very best carrot cake recipe I’ve ever used. We choose to make use of a hand grater when making ready the carrots because it creates delicate carrot shreds that soften into the cake batter. Pre-shredded baggage or shredding carrots utilizing a meals processor are additionally choices, however the carrot shreds can be bigger.

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

Frosting: Our creamy frosting recipe shared beneath will not be a standard cream cheese frosting. Thanks to whipped cream, it’s creamier and has gentle peaks (you possibly can see it in our video). We find it irresistible, however should you choose a extra conventional frosting, see the ideas part beneath the recipe. We have offered directions for a traditional 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 Need

For Carrot Cake

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon positive 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) frivolously packed brown sugar

1 teaspoon vanilla extract

4 giant 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
  • Position a rack in the course of the oven. Grease two 9-inch spherical cake pans, line the underside with parchment paper and then grease the highest. Or grease and flour the underside and sides of each pans.

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

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

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

    Add the eggs, separately, whisking after each.

    Switch to a big rubber spatula. Scrape the edges and backside of the bowl, then add the dry substances 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. Remove the parchment paper and cool fully. If you discover {that a} cake layer is sticking to the underside of the pan, depart the cake pan the other way up and enable gravity to do its factor.

      • To Finish
      • In a big bowl, beat the cream cheese with a handheld mixer on medium pace 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 pace 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 prime.

        Add the remaining frosting to the highest of the carrot cake and use a butter knife or small spatula to swirl the frosting round. Leave the edges of the cake unfrosted. Finish with a handful of nuts on prime.

Adam and Joanne’s Tips

  • Frosting Substitute — Traditional 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. If it’s too thick, add 1 tablespoon of cream or milk.
  • 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.
  • Using a bundt pan: We have by no means executed this in our kitchen, however a 10-cup or 12-cup Bundt pan ought to be positive for this recipe. You will probably want to extend the baking time by about 30% within the 10-cup pan, considerably much less within the 12-cup.
  • Using a 9-inch by 13-inch pan rectangular pan: Simply 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.
  • Nutrition information: The vitamin information offered beneath are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 slice (1 of 16) / Calories 535 / Total Fat 33.4g / Saturated Fat 6.9g / Cholesterol 69.3mg / Sodium 315.9mg / Carbohydrate 56.4g / Dietary Fiber 2.4g / Total Sugars 40.5g / Protein 5.6g

AUTHOR: Adam and Joanne Gallagher


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