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.
Watch me make this super moist homemade carrot cake from start to finish!
Get the Recipe: Super Moist Carrot Cake
Ingredients
- 1 1/2 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
- 1/2 teaspoon salt
- 2 1/2 to 3 cups cups finely grated baby carrots
- 1 cup coarsely chopped walnuts, optional
Instructions
- Heat oven to 350°F.
- Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour.
- In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.
- In a seperate bowl, add flour, cinnamon, baking soda and the salt; Whisk to combine.
- Add dry mixture into wet mixture a little at a time. Mix to combine.
- Add vanilla and stir in the carrots.
- Pour into pan(s).
- 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.
- Frost cakes. Serve and enjoy!
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!(:
Would like to know why my cake sank in the center after it cooled. Any suggestions would help. Thnx.
Will be trying this recipe
Will be trying this and other recipes
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.
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…
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…