This moist carrot cake is a true crowd-pleaser, packed with the natural sweetness of carrots, warm spices, and a rich, creamy frosting. It’s perfect for celebrations or any time you crave a comforting dessert. The cake is easy to make and stays moist for days, making it the ideal make-ahead treat. Let’s dive in!
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3-4 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 1-2 tablespoons heavy cream (optional, for desired consistency)
- For Garnish:
- Shredded chocolate or chopped nuts (optional)
Step-by-Step Instructions:
- Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. - Mix the Wet Ingredients:
In a large bowl, beat together the oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts (if using). - Bake the Cake:
Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, one cup at a time, until well combined. Stir in the vanilla extract. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach the desired consistency. - Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake. Garnish with shredded chocolate or chopped nuts, if desired. - Serve:
Slice and serve the cake at room temperature. Enjoy!
Additional Tips (Serving & Storage):
- Serving: Serve this carrot cake as a dessert for any occasion, and enjoy it with a hot cup of coffee or tea. It’s also a great treat for brunch or potlucks.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen (without frosting) for up to 3 months.
FAQs About Moist Carrot Cake:
- Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in the refrigerator or freezer. Frost the cake when you’re ready to serve. - Do I have to use crushed pineapple?
Crushed pineapple adds extra moisture and sweetness to the cake, but you can omit it if you prefer a more traditional carrot cake. - Can I make this cake without nuts?
Absolutely! The nuts are optional and can be left out if you prefer a nut-free carrot cake. - Can I make this recipe into cupcakes?
Yes, this recipe works wonderfully for cupcakes. Just reduce the baking time to about 18-20 minutes and check for doneness with a toothpick. - How can I make the cake extra moist?
The combination of oil, grated carrots, and pineapple helps keep this cake incredibly moist. Be sure not to overbake it, as this can dry out the cake.
Conclusion: This Moist Carrot Cake recipe is the ultimate treat for anyone who loves a tender, spiced cake with rich cream cheese frosting. The addition of grated carrots and pineapple ensures a perfectly moist texture, making this cake one you’ll want to make again and again. Enjoy every delicious bite!
