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!
Made this for my boyfriend’s birthday and it was delicious. I’ve never made a homemade cake so I was a bit nervous, but it turned out just fabulous!! I used 3 cups of baby carrots, shredding the first two cups by hand (such a pain) and then using a mini chopper/food processer for the last cup. Turned out wonderful. I greased 2 9″ round pans with the cooking spray recipe on this site, and then cut out parchment paper circles to place inside the pan. The cakes came out effortlessly. I followed directions to the exact here though otherwise. I used the light and fluffy cream cheese as frosting, and sprinkled chopped walnuts on the sides of the cake. Thank you for the great recipe!
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.
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
Hi Diva,
Just wanted to drop by and tell y’all need to make this amazing recipe, I just baked some for my dad who is not usually a fan of cakes and sweet things but when he tasted this, he said to me “WoW, the best carrot cake ever, not too sweet yet very moist” +I put extra cups of carrots and tons of walnuts. Thank you so much, Thumbs up!!!!
Love from Malaysia
My carrot cupcakes just came out of the oven and can I say WOW!! I am not even a big fan of carrot but these are AMAZING!! Thank you so much for sharing this recipe!! You are the best!! I have also tried you’re red velvet and people have said it taste better than the ones they get in bakeries!! WOW!! What a compliment! It’s all thanks to you!! Thanks so much for dedicating your effort and time and sharing your love of baking with us!! For those of you who would like to transform this recipe into cupcakes mine took about 16 minutes in the oven preheated 350 degrees.
Monique, I have to say that I have tried most of your recipes and I so absolutely love each and every single one of them. My go to is the bourbon chicken. Sometimes I fry up the little pieces of chicken, keep it in the side and I add a little bit of corn starch into the sauce and I make it almost like a general tsos chicken then I add in the fried chicken. My family loves it with brown rice and broccoli. And your carrot cake is to die for. Sometimes I substitute the vegetable oil for crushed pineapple and it comes out so moist. I look forward to your next recipe =).