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