Moist Carrot Cake

I like a lot of different cakes. But I absolutely love this homemade moist carrot cake recipe. And it is totally healthy, right? You know because of the carrots…

Anytime I can get my veggies in cake form, I am totally down. This carrot cake topped with a yummy cream cheese frosting is so incredible. Each bite is pure heaven. And the cool thing is it is very easy to make using every day simple ingredients. If I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients and tools

In order to make this yummy moist carrot cake recipe you need the following ingredients and tools:

• Flour – I use all-purpose/plain flour for this, but cake flour works very well too if you have it.
• Baking soda – The baking soda helps with the leavening of the cake and adds a bit of tenderness.
• Baking powder – Another leavening agent used.
• Salt – The salt will enhance the flavor of the other ingredients and balance out the sweetness of the carrot cake.
• Ground cinnamon – The cinnamon makes the cake taste better! If you don’t like cinnamon you can leave it out.
• Sugar – The white granulated sugar is the main sweet component of this cake. It also aids in producing a tender crumb. The sugar also helps the cake stay moist after baking.
• Oil – I generally use either canola or vegetable oil. The oil improves the texture and makes the carrot cake moister.
• Eggs – The eggs act as a binder for the other ingredients, add leavening, as well as add moisture to the cake.
• Vanilla Extract – Vanilla adds flavor as well as enhances the flavors of the other ingredients.
• Carrots – I prefer to mince my carrots up in the food processor, but shredded carrots are very common to use. You can’t have carrot cake without the carrots, that would just be silly. Carrots also add a bit of sweetness to the cake.
• Pineapple – The pineapple along with the carrots will help keep the cake moist. Besides just adding flavor.

Frosting

• Softened cream cheese
• Softened butter
• Powdered sugar

Tools

• Food Processor or Grater
• Hand Mixer or Stand Mixer
• Whisk or sifter Spatula
• 13×9 pan
• Parchment paper
• Shortening
• Parchment paper

How to make this moist carrot cake recipe

Preheat the oven to 350 F/176 C. In a large bowl add the eggs along with the oil, vanilla, extract and eggs. Use a stand mixer, hand mixer, wooden spoon or whisk to mix the ingredients until well combined.

Step 3: Carrots and Pineapple

I typically buy baby carrots since they are already peeled and then throw them in a food processor. You can certainly just buy normal carrots and peel them and shred them or use the food processor. I don’t recommend using the pre-shredded carrots at the supermarket, they tend to be dry.

I prefer my carrot cake with minced rather than shredded carrots, but it is totally up to you. Add the carrots to the moist carrot cake batter. Use fresh or canned pineapple chunks, make sure they are drained, and then add those into the batter.

Blend all the ingredients together with the mixer.

Step 4: Add the dry ingredients to the carrot cake batter

In a separate bowl whisk together the flour, salt, ground cinnamon, baking soda, and baking powder. Next, add those dry ingredients to the carrot cake batter. Use a spatula to fold in the dry ingredients.

Don’t use the mixer anymore. We want to make sure to not over mix it.

Step 5: Bake the homemade moist carrot cake

Prepare a 13×9 inch pan by greasing it with shortening. Then add a piece of parchment paper down. The last thing you want is the cake sticking to the pan. You may also use 2 8-inch round pans if you like.

Pour the moist carrot cake batter into the pan. Then bake it for 20 minutes. After 20 minutes, rotate the pan in the oven 180 degrees, which will ensure even baking. Then continue baking for 15 to 25 minutes until a toothpick comes out clean.

Once the cake comes out of the oven allow it to cool completely.

Step 6: Yummy Carrot Cake Cream Cheese Frosting

While the carrot cake is cooling you can make the frosting. In a large bowl combine the softened cream cheese and butter and mix with a hand mixer. Then add the powdered (icing) sugar little by little until completely incorporated leaving a nice cream cheese frosting. Scrape the sides of the bowl as needed.

Step 7: Frost that moist carrot cake

Leave the cake in the pan or remove it and add it to a cake board. Then add the cream cheese frosting to the top using a spatula.

Now time to cut into it and serve up a slice. Enjoy!

How long does carrot cake last?

This moist carrot cake will last 4 to 6 days in the fridge if kept covered with plastic wrap or in an airtight container. You can also freeze the cake after which it will last for several months in the freezer. If you wrap individual slices you can then just remove one slice and thaw it out.

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5 from 18 votes

Moist Carrot Cake

I love this moist carrot cake. It is one of my all time favorite cakes, topped with homemade cream cheese frosting. It is totally healthy right? You know because it has carrots and pineapple in it…lol

Prep Time15 minutes mins

Cook Time45 minutes mins

Cooling time15 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Cakes, Dessert

Cuisine: American, European

Keyword: soft, sweet

Servings: 12 slices

Calories: 546kcal

Equipment

• Food Processor or Grater
• Hand Mixer or Stand Mixer
• Whisk or sifter Spatula
• 13×9 pan
• parchment paper
• Shortening
• parchment paper

Ingredients

• 2 cups all-purpose flour 256g
• 2 tsp. baking soda 8g
• 1 tsp. baking powder 4g
• 1/2 tsp. salt 2.5g
• 2 tsp. ground cinnamon 8g
• 1 3/4 cup white granulated sugar 395g
• 1 cup canola or vegetable oil 250ml
• 4 large eggs
• 1 tsp. vanilla extract 5ml
• 2 cups minced or shredded carrots approx. 220 g, about 6 medium carrots
• 1 cup of minced/mashed pineapple approx. 165g

Cream Cheese Frosting

• 8 ounces softened cream cheese 226g
• 1/4 cup butter softened (60g)
• 2 cups powdered sugar confectioners, icing. (220g)

Instructions

• Preheat the oven to 350 F/176 C.
• In a large bowl mix together the eggs, oil, sugar, and vanilla extract. Use a hand mixer or stand mixer.
• Next, add the carrots and pineapple chunks to the batter. I usually use baby carrots because they are already peeled, but normal carrots will work fine too. Either shred them or use a food processor. Drain the juice from the pineapple chunks.
• In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the cake batter and fold it in with a spatula until just combined. Don't over mix the batter.
• Grease a 13×9 inch baking pan or 2 8-inch or 9-inch round cake pans. Flour them or add parchment paper on the bottom. Then add the carrot cake batter to the pan/s. Bake the cake for 20 minutes then rotate it 180 degrees and bake it another 15 to 25 minutes. Check it with a toothpick. If it comes out clean it is done. The rounds will probably take a little less time because they aren't as thick.
• Allow the cakes to cool for 10 to 15 minutes. In a large bowl combine the softened room temperature cream cheese and softened butter. Mix them together until well combined. Now add in the powdered sugar, little, by little, until you are left with a nice frosting.
• Frost the cake with a spatula. Serve it up and enjoy!

Video

How to Make Carrot Cake | Easy Moist Carrot Cake Recipe

Notes

Note: This is for 12 large slices of carrot cake. You can make them smaller for less calories per serving. 

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 546kcal

Do you like this recipe? Please give it a rating and comment down below, I really appreciate it.  If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

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