Print

Carla’s Moist Homemade Carrot Cake Recipe

A tall slice of moist homemade carrot cake layered with cream cheese frosting and covered in pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A dependable recipe for a classic, layered carrot cake with cream cheese frosting, designed to stay moist and taste like home baking.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups finely grated carrots (about 4 medium carrots)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the granulated sugar and vegetable oil. Whisk until fully blended.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. Fold in the grated carrots and the chopped nuts, if using.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Beat in the vanilla extract.
  12. Once the cakes are completely cool, frost and assemble the layers.

Notes

  • Use finely grated carrots; this helps them release moisture into the batter.
  • Do not substitute the oil for butter in the cake batter; oil is key to achieving a moist cake texture.
  • For best flavor, allow the finished cake to chill for at least one hour before slicing.
  • You can make this a bakery style carrot cake by adding 1/2 cup crushed pineapple (drained) to the batter.

Nutrition

Find it online: https://cookingbycarla.com/moist-homemade-carrot-cake-recipe/