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!
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.
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!
Hey how much did you add of the raisins and did you adjust your baking time?
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.
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
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!!!!!!
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…