Moist Carrot Cake Recipe
User Reviews
5.0
147 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
16 small
-
Calories
609 kcal
-
Course
Dessert
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Cuisine
North American
Moist Carrot Cake Recipe
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Truth: Carrot cake is only as good as it is moist. That's why this moist carrot cake is here to fulfill all your carrot cake hopes and dreams. Packed with warm spices, toasted walnuts, and coconut and smothered in a thick layer of cream cheese frosting – this cake will be on your mind long after it's gone!
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Ingredients
Carrot Cake
- 2 2 cups all-purpose flour
- 1 1 teaspoon baking powder
- 1 1 teaspoon baking soda
- 1 1 tablespoon ground cinnamon
- 1 1 teaspoon EACH: ground nutmeg, ground allspice, and sea salt
- 3 3 cups grated carrots
- 1 ½ 1 ½ cups toasted walnuts coarsely chopped
- 1 1 cup shredded toasted coconut
- 1 1 cup raisins
- 1 ½ 1 ½ cups granulated sugar
- 1 1 cup cooking oil
- 4 4 large eggs
Cream Cheese Icing
- 8 8 ounces cream cheese at room temperature
- ½ ½ cup butter at room temperature
- 3 3 cups powdered sugar
- 2 2 teaspoons vanilla
- Chopped pecans or walnuts to decorate
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Instructions
Carrot Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans. In a medium-sized bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and sea salt.
- In a large bowl, cream the sugar and oil using electric beaters. Add the eggs and beat until smooth, 1 minute. Add flour mixture and beat till just combined.
- Add the carrots, walnuts, coconut, and raisins and gently fold them into the batter.
- Divide batter between the 2 prepared cake pans. Place both pans on the middle rack in your oven and bake for 30-40 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
- Remove the cakes from the oven and set them aside to cool for 5 minutes. Carefully run an off-set spatula or a knife around the edges of each cake to loosen them then carefully invert them onto a cooling rack to finish cooling completely.
Cream Cheese Icing
- Make the frosting once the cakes are completely cool. In a medium-sized bowl, beat the cream cheese and butter using electric beaters. Add the powdered sugar, 1 cup at a time, and continue to mix until it's fully incorporated. Add the vanilla and beat to blend.
- To assemble the cake, place one cake on a plate or cake stand. Spread some icing on top of the cake and then place the other cake on top. Frost the sides and top of the cake. If you'd like, sprinkle some chopped pecans or walnuts on top of the cake to decorate it.
Notes
- This moist carrot cake recipe was adapted from this carrot cake by Brown Eyed Baker.
Nutrition Information
Show Details
Serving
1 slice (of 16)
Calories
609kcal
(30%)
Carbohydrates
67g
(22%)
Protein
7g
(14%)
Fat
37g
(57%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
10g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
472mg
(20%)
Potassium
293mg
(8%)
Fiber
4g
(16%)
Sugar
43g
(86%)
Vitamin A
4450IU
(89%)
Vitamin C
2mg
(2%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16small
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1 slice (of 16) | |
| Calories | 609kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 472mg | 20% |
| Potassium | 293mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 4450IU | 89% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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