Here’s a full, detailed recipe for a very moist carrot cake, written clearly with tips so it turns out great even if you’re baking for the first time 🥕🍰
Moist Carrot Cake (Classic & Soft)
Yield
One 9×13-inch cake or two 8-inch round cakes (serves ~12)
Ingredients
Dry Ingredients
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2 cups (250 g) all-purpose flour
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2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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2 teaspoons ground cinnamon
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½ teaspoon ground nutmeg (optional, but recommended)
Wet Ingredients
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1 cup (240 ml) vegetable oil (this keeps the cake moist)
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1 cup (200 g) granulated sugar
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1 cup (200 g) brown sugar (adds moisture and flavor)
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4 large eggs, room temperature
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1 tablespoon vanilla extract
Add-ins
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3 cups (300–330 g) finely grated carrots (fresh, not pre-shredded)
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½ cup crushed pineapple, drained well (optional but makes it extra moist)
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½ cup chopped walnuts or pecans (optional)
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½ cup raisins (optional)
Cream Cheese Frosting (Optional but Classic)
Ingredients
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8 oz (225 g) cream cheese, softened
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½ cup (115 g) unsalted butter, softened
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3–4 cups powdered sugar (to taste)
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1 teaspoon vanilla extract
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Pinch of salt
Directions
1. Prepare the Oven & Pan
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Preheat oven to 350°F (175°C)
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Grease and lightly flour your pan(s), or line with parchment paper
2. Mix Dry Ingredients
In a large bowl, whisk together:
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Flour
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Baking soda
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Baking powder
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Salt
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Cinnamon
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Nutmeg
Set aside.
3. Mix Wet Ingredients
In another large bowl:
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Whisk oil, granulated sugar, and brown sugar until smooth
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Add eggs one at a time, mixing well after each
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Stir in vanilla extract
4. Combine
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Gradually add the dry ingredients to the wet mixture
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Mix gently until just combined (do not overmix)
5. Fold in Carrots & Add-ins
Using a spatula, gently fold in:
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Grated carrots
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Pineapple (if using)
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Nuts and/or raisins
The batter will be thick—this is normal.
6. Bake
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Pour batter evenly into prepared pan(s)
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Bake:
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9×13 pan: 40–45 minutes
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8-inch round pans: 30–35 minutes
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Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
7. Cool
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Let cake cool in pan for 15 minutes
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Transfer to a wire rack and cool completely before frosting
Cream Cheese Frosting Directions
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Beat cream cheese and butter until smooth and fluffy
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Add powdered sugar gradually, mixing slowly
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Mix in vanilla and salt
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Beat until creamy and spreadable
Frost cake once it is completely cool.
Tips for Extra Moist Cake
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Use freshly grated carrots (pre-shredded are too dry)
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Do not overbake
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Brown sugar + oil = moisture
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Pineapple is optional but highly recommended