Moist Carrot Cake

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The best recipe for Moist Carrot Cake! Very easy to make and topped with quick vanilla cream cheese frosting and chopped nuts.

Easy one layer cakes are my favorite, just like the popular One-Bowl Chocolate Cake and my Apple Crumb Cake.

This is my go-to carrot cake recipe. It’s moist, sweet, delicious and so easy to make. I don’t make layer cakes anymore, instead, I go for easy cakes, like my One-Bowl Chocolate Cake. The fewer dishes I need to use, the better. You only need one bowl, one measuring cup and one baking pan to make this delicious treat! Each piece melts in your mouth, and you can’t help yourself but reach for another one. This recipe can be made into cupcakes as well.

Ingredients:

• all-purpose flour
• white sugar
• brown sugar
• baking powder
• baking soda
• cinnamon, ginger, cloves
• eggs
• canola oil
• vanilla extract
• carrots
• cream cheese
• butter
• powdered sugar

Instructions:

• Start by greasing and flouring your cake pan or simply line it with parchment paper.
• Whisk together dry ingredients. Combine wet ingredients in a large measuring cup. Add wet ingredients to dry ingredients, then fold in carrots. The batter will be thick.
• Pour batter onto prepared baking pan. Bake until toothpick inserted in a few places comes out clean.
• Make frosting by beating together cream cheese and butter. Add powdered sugar and vanilla and beat until creamy. Spread over cake. Chill cake until ready to serve. Top with chopped walnuts or pecans before serving.

Kitchen tools needed:

To make this cake you will need one mixing bowl, a whisk, one large measuring cup (for wet ingredients) and one square or round 8″ pan.

Best tips:

• grate carrots on small hole side of your grater: you won’t have long strings of carrots in your cake.
• measure out the flour: fluff it with a fork or spoon in the container you store your flour in; then spoon it into the measuring cup, level out the top. Do not dip your measuring cup right into the flour. You will end up with too much of it and the cake won’t be fluffy and moist.
• add nuts, raisins or shredded coconut.
• add cinnamon and nutmeg to frosting for added spice!

More easy cake recipes:

• Cinnamon Sugar Apple Cake
• One-Bowl Chocolate Cake
• Chocolate Pumpkin Cake
• One-Bowl Vanilla Cake

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 12 votes

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Moist Carrot Cake

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

The best recipe for Moist Carrot Cake! Very easy to make and topped with quick vanilla cream cheese frosting and chopped nuts.

Course: Dessert

Cuisine: American

Keyword: carrot cake

Servings: 9 servings

Calories: 443 kcal

Author: Anna

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 large eggs room temperature
• 1/2 cup canola oil
• 1/2 teaspoon vanilla extract
• 1.5 cup shredded carrots see note
• 4 oz. cream cheese softened
• 4 tablespoons unsalted butter softened
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar sifted

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees F. Grease and flour 8" square or round cake pan (or line with parchment paper). Set aside.
2. In a large mixing bowl, whisk together flour, sugars, baking powder, soda, cinnamon, ginger and cloves.
3. In a large measuring cup, whisk oil with eggs. Add vanilla and whisk well.
4. Add wet ingredients to dry ingredients and stir in with a wooden spoon.
5. Add carrots and stir in well.
6. Pour batter into prepared pan, tap it against the counter to release any air bubbles.
7. Bake for 25 to 28 minutes, or until toothpick inserted in a few places comes out clean.
8. Cool completely before frosting.
9. To make frosting: in a large mixing bowl, beat cream cheese for 30 seconds. Add butter and beat for 2 minutes. Add powdered sugar, 1/4 cup at a time, beating well after each addition. Beat in vanilla. Spread frosting on cake.
10. Chill cake until ready to serve.

Recipe Notes

• to measure out flour properly: fluff it with a fork or spoon in the container you store your flour in; then spoon it into the measuring cup, level out the top. Do not dip your measuring cup right into the flour. You will end up with too much of it and the cake won't be fluffy and moist.
• grate carrots on small hole side of your grater
• the cream cheese and butter should be very soft, as in you have to scrape it off the wrapper

Nutrition Facts

Moist Carrot Cake

Amount Per Serving

Calories 443 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 6g38%

Cholesterol 63mg21%

Sodium 103mg4%

Potassium 167mg5%

Carbohydrates 57g19%

Fiber 1g4%

Sugar 44g49%

Protein 3g6%

Vitamin A 3940IU79%

Vitamin C 1.2mg1%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.