Moist Carrot Cake Recipe: Soft Layers, Rich Frosting, and a Tender Crumb
This moist carrot cake recipe makes soft layers with fresh grated carrots, warm spices, chopped nuts, crushed pineapple, and cream cheese frosting. It is easy to bake, simple to frost, and works well for holidays, birthdays, and everyday dessert.
- Prep Time: 25M
- Cook Time: 35M
- Total Time: 2H
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup light brown sugar
1 1/4 cups neutral oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
3/4 cup chopped pecans or walnuts
1/2 cup crushed pineapple, drained well
16 ounces cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
Instructions
1. Heat the oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
3. Whisk the granulated sugar, brown sugar, oil, eggs, and vanilla in a large bowl until smooth.
4. Add the dry ingredients to the wet ingredients and stir just until combined.
5. Fold in the grated carrots, chopped nuts, and drained pineapple.
6. Divide the batter evenly between the prepared pans and bake for 30 to 36 minutes, or until a tester comes out with a few moist crumbs.
7. Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks and cool completely.
8. Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, then beat until creamy.
9. Place one cake layer on a serving plate, spread frosting over the top, add the second layer, then frost the top and sides.
10. Chill the cake for 20 to 30 minutes before slicing and serving.
Notes
Grate the carrots finely for the best crumb. Drain the crushed pineapple well so the batter stays balanced. Mix gently once the flour goes in. Store the finished cake covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 48g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 11g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Find it online: https://slicesync.com/moist-carrot-cake-recipe/