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