Best Carrot Cake Recipe Moist: 7 Simple Steps for a Soft Classic Cake
A soft carrot layer cake with warm spice, finely grated carrots, crushed pineapple, chopped nuts, and cream cheese frosting.
Ingredients
2 cups finely grated carrots
2 cups all-purpose flour
1 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
1 cup neutral oil
2 teaspoons vanilla extract
3/4 cup crushed pineapple, lightly drained
3/4 cup chopped walnuts or pecans
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly grease the parchment.
- Whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, whisk the eggs, oil, and vanilla until smooth. Stir in the grated carrots and lightly drained crushed pineapple.
- Add the dry mixture to the wet mixture and fold just until combined. Stir in the chopped nuts.
- Divide the batter between the pans and bake for 28 to 34 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 15 minutes, then transfer to a wire rack and cool completely.
- Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until creamy. Frost the cake layers, stack, and finish as desired.
Notes
Use finely grated carrots for the best texture.
Do not overmix the batter after adding the flour.
Lightly drain the crushed pineapple so the cake stays moist but not wet.
Cool the layers completely before frosting.
Store covered in the refrigerator for up to 4 days.
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