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Super Moist Carrot Cake

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!

5.0 from 8 reviews
Super Moist Carrot Cake
Prep time
Cook time
Total time
  • 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)
  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!
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.


  1. I have made this recipe over and over again, and it’s always super moist and delicious. It’s a requested cake for birthdays and Easter.

  2. Linda billingsley

    If i purée the carrots, do I use less than the grated carrot original amount in the recipe? You said purée carrots will make it very moist. Do I cut down any liquid then? Thank you. Linda


    Is it possible to use this recipe for cupcakes? Will I have to do any adjustments to the ingredients? Thanks so much!!

  4. eeeee!! i made this for my dad’s birthday and it tastes amazing!! it’s so good, it makes up for the 6 band-aids i had to use from grating the carrots LOL!!

  5. I absolutely loveeee this recipe! I totally like my cake to be moist ! I am wondering, whether can i use this same recipe but to make cupcakes instead? Has anyone tried it before? Also, a chocolate cake (moistttt) recipe will complete it all!

  6. Delicious. (: i tried it for the first time today and it is probably the best carrot cake i have ever eaten. It is moist and the spices inside give it a good carrot cake taste. I added in raisin and it actually made it sweeter. I am going to make it again except doubled this time for a potluck dinner. 6 cups of carrots to shred (;

  7. I made these into carrot cupcakes, it was the first time making carrot anything and my fiance thought they were awesome… and he usually only thinks my baking is so-so.

    Thanks Diva, I will be following you from now on!

  8. YES I LOVVVE IT! I made this Cake it was soooo delicious. I threw my great aunt a birthday party & this was her birthday cake. She absolutely Loved this cake. Especially with her having Cancer she don’t have a very good appetite and for her too pretty much eat half of the cake. Made me so happy! This is a Hit! My family & friends loved this. Thanks! Diva!

  9. Hi…Could you make this recipe in a bundt pan ? If so, how long would baking time be?
    Thanks, sue

  10. Absolutely flawless and easy recipe to follow was a bit skeptical at first when I saw the ingredient list but after watching the video I decided to give it a try it doubled my ingredients and the cake was a hit really moist and nice texture both thumbs up since some recipes never come out as they should

  11. I made this recipe today. I had alot of issues because I was lacking 2 things the grater and the round cake pans. I had to work with what I had. I had a blender and a Bundt pan and yes it worked out!

    I added the carrots to the blender with cinnamon, and a bit of evaporated milk and made it more of a puree.
    Well after adding it all I put it in the bundt pan. (nervous at ths point)
    It took 50 minutes to bake while it was not as fluffy as the regular recipe it was a little dense bit this cake was AWESOME!!!!!!! no word even my 1 1/2 ate 2 pieces of cake.
    I also followed your cream cheese frosting recipe but added an extra ingredient to make it taste like cheese cake frosting this made the flavors come out even more.
    ~I would like for you to put a chocolate cake recipe that uses coffee like your Red velvet. ~ (cant find my recipe)

    Be blessed Monique and thank you

  12. loved this recipe, my sister doesn’t like anything i ever make but she ate about half of this cake with my father. my neighbours came over to try it when they smelled what i was baking, it was a huge hit

  13. Just made this, and let me tell you it was simply AMAZING!! So So good! It was soooo moist and the cream cheese frosting was just perfect!! Definately will be making this again! Thanks!(:

  14. Will be trying this recipe

  15. Will be trying this and other recipes

  16. Ur step by step videos are so awesome… ive have never really been crazy about carrot cake but ur recipe seemed so easy to make and when I saw the words super moist I said why not give it a go….It was soooooooooooo AWESOME..Thank you so much for ur delicious recipes you are so appreciated.

  17. I have your sister’s Carrot Cake in my oven and it’s just about ready to come out and cool. I do not have a fine grater, so I cooked my regularly shredded carrots for about 5 minutes to soften and held back a tiny bit of cooking liquid. It is cooking perfectly! I added raisins to my cake batter…yum! Frosting is in the fridge and I can’t wait to share this with my family and friends. Thank you so much for posting this recipe…

  18. I love your recipes, I’ve made this cake quite a few times and it doesn’t last very long at home (yum!). The last couple of times I baked the cake it came up fine and when it cooled it settled down quite a bit to a moist, dense wet cake. Not sure why…

  19. Thanks Monique. Your recipes are out of this world. I did the red velvet cake and that cream cheese frosting mmmmm wah! absolutely delicious.Life gets better. IToday I have baked the carrot cake … yet to be sampled. I am sure it will turn out ok. Thanks for sharing all these goodies.

  20. I made this yesterday and it is absolutely delicious! I also added in nutmeg, chopped pecans and raisins and it amazing! Thank you for sharing this recipe with us!

  21. Great recipe! Any tips on how to make the cream cheese frosting “crust” (like buttercream). Or any way to make it nice and stiff for frosting. Am doing carrot cake for my sisters birthday and dont want to cover in fondant so need an icing that will hold up nicely to some flowers placed on it in gumpaste.

  22. hi .. would really luv to try ur recipe. Ive tasted it once recently .. but urs look more tempting maybe because of its colour and moistness .. by the way .. does the colour really a bit darker ? As tho some cocoa powder has been added to it .. but i did not see u add any cocoa or colouring. thanks … zue … Malaysia

  23. Wow!! I cant believe how amazing your recipes come out. I ran into your website last week and i already made 2 red velvet cakes, a carrot cake and the oven fried chicken. My husband and i were extremely pleased with the outcome. What i love love love about your recipies is the fact that i have pretty much all the ingredients in my cabinet already lol (with two kids under the age of 2 thats a great thing…no quick runs to the market). I just want to really thank you for sharing these recipes, again they are GREAT!!!!!!

  24. I already wrote my comment hours ago, but let me tell you that I share my cake with some others during the day and they thougth I bought it! They want the recepie! I am not sure if I am going to give them the recepie…

  25. The cake just turned as you said, moist and great flavor. My kids loved it. We like the cream cheese frosting too, but I think I will try the light one and use less sugar. I found your site very useful and your videos are very clear…and short!…just what we need to know. thanks! (from Sonora, Mexico).

  26. Tried this recipe and it was a huge success, I was wondering do you have a moist and fluffy recipe for vanilla and/or chocolate cake about two 9 inch round pans..Thank you would really appreciate it. :)

  27. Im gonna make it right now just getting the stuff ready it looks yummy hope mines comes out just like that :)

  28. Hi DIVA!! I am so happy to discover your blog. I will definitely try some of your recipes! Thank you so much for sharing your yummy recipes!

  29. Ur recipies are amazing. I noticed some of the food network recipies are usiully a hit or miss for me, but I tries this, the bannana bread, and the cinnamon-(cake?), and ALL of them are incredably moist, flavorfull, and delicious. I’m just wondering, where do you get these recipies? do you just make them up, (except for the bakery bannana bread)? Also does your cookbook have more dessert recipies then the ones on your website, because I would love to try more.(:

  30. Not sure what I did wrong :( the cake came out kind of tasteless not as flavorful as I’m used to. It wasnt dry but it wasnt super moist either :( The only thing I did differently was the sugar. I ran out of white sugar so I used 1cup of white sugar and a 1/2 cup light brown sugar. Other than that I followed everything to a Tee. It still came out not as flavorful or as moist as I expected. Did the sugar make that much of a difference?? Can I add a pack of instant pudding to ensure it will stay moist?? And what can I do to amp up the flavor?

  31. Is granulated sugar the normal white sugar which you get in the shops cos I am planning to make this cake during the weekend.

  32. Hey, Mo!! :) Just wanted to say I looooove this recipe!! I’m making it today for thanksgiving this will be my second time making it Everyone LOVES it! thank you!

  33. I have made this cake countless times and everyone says, “this is the best carrot cake i’ve ever had!!” Thank You Diva!!!!

  34. can u give uk conversions to the cake mix please

  35. just made the carrot cake and cream cheese frosting… frosting taste so good..still waiting for the cake to cool and frost! Thank you for the step by step videos. Makes cooking/baking so easy! :)

  36. just baked this waiting for it to come out of the oven it smells soooo good yum only change is im using vanilla frosting no cream cheese on hand

  37. I made this easter weekend and its was good and moist.. My family really loved it… U r doing a wonderful job. Dee

  38. This was the first cake I ever made. I was afraid it was gonna be dry since it was homemade but it was so moist! Everyday I taste it it gets better and better just the right amount of spices and sweetness too. I am super excited about this recipe. Thank you so much for sharing.

  39. This was the first cake I ever made. I was afraid it was gonna be dry since it was homemade but it was so moist! Everyday I taste it it gets better and better just the right amount of spices and sweetness too. I am super excited about this recipe. Thank you so much for sharing.

  40. Can i use white wheat flour instead of APF?

  41. My mom makes this but adds 1 or 2 cans of crushed pineapple.

  42. All I have to say is mmmmmmmmmhmmmmm!! This is not helping my diet at all. : )

  43. I made this carrot cake for my friend's birthday and it was the BEST carrot cake I have ever made! It will be my go to carrot cake! It was easy to make and Monique, your directions are so on point. Thank you SO much!

  44. I made this tonight…I swear I now have one place to go when I need a recipe…it was beyond fabulous and SO easy!

  45. I've made this twice and it caused grown people to argue about who gets the last slice!!! its AMAZING! The only thing is that I don't trust myself enough to make the frosting so I use the Betty Crocker vanilla frosting (match made in heaven!!!)

    Thank You SOOO much for sharing this recipe Monique, you're a star!

  46. Never made cake from scratch and tried this recipe. All i can say is…. PURE BLISS

  47. ooh thank you for this recipe! I love carrot cake and I make it from scratch when I do make it. I just am not a big fan of raisans or cocunut so this will be my new favorite recipe!

  48. One of my husband’s favorite cakes is carrot, though I’ve never made it from scratch. Maybe for father’s day.

  49. The Cooking Diva

    Annonymous I’m so glad you liked the carrot cake! That’s a good idea to use the blender, gonna try that next time!

    Tdemama I know what you mean! I like a carrot cake with pineapples and coconut but my hubby and toddler won’t touch the stuff and I’ll end up being the only one who eats it.

  50. TideMama (ella green)

    wow this looks good ! had some carrot cake tonight at a church get together…was chock full of “stuff” but had the non-too-sweet cream cheese frosting . yours however looks just as heavenly AND my kids will eat it (they have texture/sensory issues so the chunky stuff makes them gag or not try it at all) .

  51. this was delightful. will make again. follow the recipe exactly and you’ll be pleased. btw the only thing I didn’t do was use a grater on those carrots. I used my blender. I have a grate option. It took me forever, but I got a cross between grate and baby food texture. It was lovely.

  52. Looks yummy!

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  53. The Cooking Diva

    Oh Katy I can’t wait! It will turn out great girl. Save me a slice!

  54. Oh my goodness! I am sooo making this recipe this weekend! I’ll let you know how it goes (well, if I can get it to turn out, I’m terrible at baking). I love love love your website!

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