Super Moist Carrot Cake

I absolutely adore this carrot cake recipe. It’s super easy and never lets me down. It’s a basic carrot cake that doesn’t have a lot of “stuff” packed inside of it so it is definitely a crowd-pleaser. It is soooo soft and moist (finely grated baby carrots is the trick)

Everytime I make this cake I find myself sneaking into the kitchen and cutting little thin slices and before I know it the whole cake is gone! The cream cheese icing is creamy with just the right amount of sweetness to compliment this carrot cake.

I got this recipe from my sister Nikki. She doesn’t bless us with her cooking much, but when she does it is always a hit.

Feel free to add in raisins, pineapples and coconut if you like that in your carrot cake.

Super Moist Carrot Cake
(I’m reposting this recipe to add the new video to it)

Watch me make this super moist homemade carrot cake from start to finish!



4.8 from 17 reviews
Super Moist Carrot Cake
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1½ cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups Gold Medal® all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2½ to 3 cups cups finely grated baby carrots
  • 1 cup coarsely chopped walnuts (optional)
Instructions
  1. Heat oven to 350°F.
  2. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour.
  3. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.
  4. In a seperate bowl, add flour, cinnamon, baking soda and the salt; Whisk to combine.
  5. Add dry mixture into wet mixture a little at a time. Mix to combine.
  6. Add vanilla and stir in the carrots.
  7. Pour into pan(s).
  8. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
  9. Frost cakes. Serve and enjoy!
Notes
I find that when I puree a little bit of the carrots or finely grate a few of them it makes this cake really moist! It's also great with regular ol grated carrots as well.

Comments

  1. Naima says

    I made this for a luncheon today as cupcakes and they were so good! Everyone loved them. For cupcakes they cooked about 20 minutes. Thank you for posting such an easy and tasty recipe.

  2. Micheline says

    I made this cake today, it is deeelicious!!
    I also made the red velvet cake for my boss’ birthday last week and everyone loved it.

    • Aaliyah says

      Did you use the Gold Medal flour or another brand, because I have a whole container of Pillsbury AP Flour and I don’t want it to go to waste. Do you think it’ll work the same as the Gold Medal. And was the cake sweet?

  3. Everett says

    Hi, I have made some of your recipes and they have turned out great. I saw one of your videos that showed a picture of your sisters lemon cake. Is it possible to post the recipe for the lemon cake on your website. Thanks, yummy food

  4. novi says

    Monique, this is the best carrot cake!! I will only refer to this in the future.
    Can u make a mocha cake recipe too?? Thanks!

  5. Danielle says

    I made this carrot cake for the first time for Thanksgiving this year. The recipe was simple and it was alll the rave with my family and friends!

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