Moist Carrot Cake Recipe
This Moist Carrot Cake is soft, tender, and perfectly spiced with cinnamon, nutmeg, and cloves. Freshly grated carrots, brown sugar, and buttermilk create an incredibly moist crumb, while a rich cream cheese frosting adds the perfect finishing touch. It's an easy homemade dessert that's perfect for birthdays, holidays, Easter, or any special occasion.
Ingredients
For the Cake
- ½ cup raisins optional
- 2 cups all-purpose flour 250g
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger optional
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup vegetable oil 120ml
- 1¾ cups packed brown sugar
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup buttermilk 180ml
- 2½ cups finely shredded carrots
- ¾ cup chopped walnuts or pecans optional
- ½ cup crushed pineapple well drained (optional)
For the Cream Cheese Frosting
- ½ cup unsalted butter 112g, softened
- 8 ounces 226g full-fat brick cream cheese, softened
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- 2 –3 cups powdered sugar sifted (220–330g)
- ½ cup chopped walnuts optional, for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk the oil and brown sugar until smooth. Add the eggs one at a time, then stir in the vanilla.
- Mix in the buttermilk until fully combined.
- Fold the dry ingredients into the wet ingredients just until combined.
- Gently stir in the shredded carrots, raisins, nuts, and crushed pineapple, if using.
- Spread the batter evenly into the prepared pan and bake for 33–38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 45 minutes before frosting.
- Beat the butter and cream cheese until smooth. Mix in the lemon juice and salt, then gradually add the powdered sugar until light and fluffy.
- Frost the cooled cake, garnish with chopped walnuts if desired, slice, and serve.
Notes
- Freshly grate the carrots for the softest texture.
- Don't overmix the batter to keep the cake light and tender.
- Drain the crushed pineapple well before adding it to the batter.
- Allow the cake to cool completely before frosting.
- Store leftovers covered in the refrigerator for up to 5 days or freeze unfrosted cake layers for up to 3 months.