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 this cake twice and both times is came out flat. I did everything that the recipe said, watched the video a billion times and it still came out flat and disgusting. I’ve noticed in previous videos that she uses and dry measuring cup everything including liquids. I don’t know what size eggs she’s using if that matters. All I know this is not the first time that one of her cakes didn’t pan out because of the ingredients. I hate that I wasted my money
Hello, This recipe sounds good and I’m going to try it, I love raisins and pineapple in my carrot cakes, if I were to add it to this recipe, how much of each would I put in? Thanks
Is it possible to use this recipe for cupcakes? Will I have to do any adjustments to the ingredients? Thanks so much!!
eeeee!! i made this for my dad’s birthday and it tastes amazing!! it’s so good, it makes up for the 6 band-aids i had to use from grating the carrots LOL!!
I absolutely loveeee this recipe! I totally like my cake to be moist ! I am wondering, whether can i use this same recipe but to make cupcakes instead? Has anyone tried it before? Also, a chocolate cake (moistttt) recipe will complete it all!
Delicious. (: i tried it for the first time today and it is probably the best carrot cake i have ever eaten. It is moist and the spices inside give it a good carrot cake taste. I added in raisin and it actually made it sweeter. I am going to make it again except doubled this time for a potluck dinner. 6 cups of carrots to shred (;
How about using a food processor. You will have no carrots to grate! Try it out.