Super Moist Carrot Cake

Why You’ll Love This Recipe

• Incredibly moist texture thanks to oil and freshly grated carrots

• Perfectly balanced sweetness with both granulated and brown sugar

• Warm cinnamon flavor that complements the carrots beautifully

• Creamy, tangy frosting that pairs perfectly with the spiced cake

• Great for birthdays, holidays, or weekend baking

• Easy to adapt with simple ingredient swaps

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour (or GF blend for dietary swap)
2 teaspoons baking soda (for rise)
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 ¼ cups canola or other vegetable oil (or melted coconut oil)
1 cup granulated sugar
1 cup lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups grated peeled carrots (about 5 to 6 medium carrots)
1 cup coarsely chopped pecans
½ cup raisins
8 ounces cream cheese (softened, at room temperature)
1 ¼ cups powdered sugar (sifted)
⅓ cup heavy whipping cream
⅓ cup crème fraîche
½ cup chopped walnuts for topping the cake
Orange peel for garnish

Directions

Preheat your oven to 350°F (176°C) or Gas Mark 4. Line the bottom of two 9-inch round cake pans with parchment paper. If you only have one pan, bake the cake in it and slice it into layers once fully cooled.

In a large bowl, combine the flour, baking soda, salt, and ground cinnamon. Mix well to evenly distribute the dry ingredients.

In a separate bowl, whisk together the eggs, granulated sugar, and brown sugar until pale and fluffy. Add the oil and vanilla extract, mixing until fully incorporated.

Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined, being careful not to overmix.

Fold in the grated carrots, chopped pecans, and raisins until evenly distributed throughout the batter. Divide the batter evenly between the prepared pans.

Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

To prepare the frosting, whisk together the heavy whipping cream, crème fraîche, and powdered sugar until smooth and creamy. Add the softened cream cheese and continue whisking until fully combined and fluffy.

Once the cakes are completely cooled, carefully slice each cake horizontally to create four layers if desired. Spread frosting evenly between each layer, stacking as you go. Use the remaining frosting to cover the top and sides of the cake. Finish by decorating with chopped walnuts and grated orange peel.

Servings and timing

Servings: 12 slices

Preparation time: 20 minutes
Baking time: 35 to 45 minutes
Cooling and assembly time: 45 to 60 minutes
Total time: Approximately 1 hour 45 minutes to 2 hours

Variations

For a pineapple twist, fold in ½ cup of crushed pineapple (well drained) for extra moisture and sweetness.

Swap pecans for walnuts in the batter for a slightly different nutty flavor.

Add ¼ teaspoon ground nutmeg or ginger for extra warmth and depth.

Make it gluten-free by using a high-quality 1:1 gluten-free flour blend.

Turn this recipe into cupcakes by dividing the batter into lined muffin tins and baking for 18 to 22 minutes.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. Because of the cream cheese frosting, refrigeration is recommended.

Before serving, let the cake sit at room temperature for 20 to 30 minutes for the best texture and flavor.

To freeze, wrap individual slices tightly in plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Avoid microwaving the frosted cake, as the frosting may melt. If you prefer a slightly warm slice, gently warm the unfrosted cake layers before assembling.

FAQs

Can I make this carrot cake ahead of time?

Yes, you can bake the cake layers one day in advance. Wrap them tightly and store at room temperature, then frost the next day.

Can I use pre-shredded carrots?

Freshly grated carrots are recommended because they are more moist and tender. Pre-shredded carrots tend to be drier and thicker.

Why is my carrot cake dense?

Overmixing the batter can cause a dense texture. Mix just until the ingredients are combined.

Can I skip the nuts?

Absolutely. You can omit the nuts entirely or replace them with additional raisins or shredded coconut.

Can I make this cake in a 9x13-inch pan?

Yes, bake in a 9x13-inch pan for about 40 to 50 minutes, checking for doneness with a toothpick.

What can I substitute for crème fraîche?

You can use sour cream or additional cream cheese as a substitute.

How do I know when the cake is done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.

Can I reduce the sugar?

You can slightly reduce the sugar, but keep in mind it affects both sweetness and moisture.

Can I turn this into a three-layer cake?

Yes, divide the batter among three 8-inch pans and adjust baking time to about 25 to 30 minutes.

Why is oil used instead of butter?

Oil helps create a softer, moister texture that lasts longer than butter-based cakes.

Conclusion

This super moist carrot cake is a timeless classic that never disappoints. With its tender crumb, warm spices, and luscious cream cheese frosting, it’s a dessert that feels both comforting and celebratory. Whether you keep it traditional or try one of the variations, this recipe is sure to become a favorite in your kitchen.