Description

Indulge in our Moist Carrot Cake Recipe, a delightful dessert that promises to melt in your mouth with every bite. This cake features a perfect blend of finely grated carrots and aromatic spices, creating a flavor profile that is both rich and comforting. Topped with creamy cream cheese frosting, this carrot cake is ideal for celebrations, family gatherings, or simply treating yourself at home. The easy-to-follow instructions make it accessible for bakers of all skill levels, ensuring everyone can enjoy this moist and flavorful classic dessert.

Ingredients

Scale

2 cups granulated sugar
1 1/4 cups oil
4 large eggs
1 lb finely grated baby carrots
2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 1/2 tsp cinnamon
12 Tbsp unsalted butter (room temperature)
2 packages (8 oz each) cream cheese (room temperature)
8 cups powdered sugar (sifted)
1 Tbsp pure vanilla extract

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Instructions

Preheat the oven to 325°F (163°C) and prepare two 9-inch cake pans with parchment paper and non-stick spray.
In a large bowl, whisk together granulated sugar, oil, and eggs until fully blended.
Finely grate the baby carrots using a food processor and stir them into the wet mixture.
In another bowl, sift together flour, baking soda, salt, and cinnamon; fold into the wet ingredients until just combined.
Divide the batter between the prepared pans and bake for 45–50 minutes until firm in the center.
Allow cakes to cool on a wire rack for about 10 minutes before inverting onto wax paper to cool completely.
For frosting, beat softened butter and cream cheese until smooth; gradually add powdered sugar and vanilla extract.
Once cooled, frost between layers and around the sides of the cake.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 38g
Sodium: 250mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg