Print

Super Moist Carrot Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This super moist carrot cake is soft, warmly spiced, and layered with a rich, creamy frosting. Packed with freshly grated carrots, crunchy nuts, and sweet raisins, it delivers the perfect balance of texture and flavor in every bite—ideal for celebrations or comforting homemade desserts.

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups canola or vegetable oil

1 cup granulated sugar

1 cup brown sugar (lightly packed)

1 teaspoon vanilla extract

4 large eggs

3 cups grated peeled carrots (about 5–6 medium carrots)

1 cup coarsely chopped pecans

1/2 cup raisins

8 ounces cream cheese (softened)

1 1/4 cups powdered sugar (sifted)

1/3 cup heavy whipping cream

1/3 cup crème fraîche

1/2 cup chopped walnuts (for topping)

Orange peel (for garnish)

Instructions

  1. Preheat oven to 350°F (176°C). Line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, granulated sugar, and brown sugar until pale and fluffy. Add oil and vanilla; mix well.
  4. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  5. Fold in grated carrots, pecans, and raisins.
  6. Divide batter evenly between prepared pans.
  7. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, whisk heavy cream, crème fraîche, and powdered sugar until smooth. Add softened cream cheese and beat until fluffy.
  10. Slice cakes horizontally if making multiple layers. Spread frosting between layers and over the top and sides.
  11. Garnish with chopped walnuts and orange peel. Slice and serve.

Notes

  • Use freshly grated carrots for best moisture and texture.
  • Do not overmix the batter to avoid a dense cake.
  • Store covered in the refrigerator for up to 5 days.
  • Let cake sit at room temperature 20–30 minutes before serving.
  • Freeze slices tightly wrapped for up to 3 months.

Nutrition

Find it online: http://recipesbyjanet.com/super-moist-carrot-cake/