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4.81 from 21 votes

Super Moist Carrot Cake

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Divas Can Cook


  • 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


  • 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 find that when I puree a little bit of the carrots or finely grate a few of them it makes this cake really moist! It's also great with regular ol grated carrots as well.