Carrot Cake | Moist Oven Baked American Classic Recipe

If you’re searching for a classic dessert that’s rich in flavor, moist in texture, and easy to make, this carrot cake recipe is exactly what you need. Loved by generations, carrot cake combines the natural sweetness of carrots with warm spices like cinnamon, nutmeg, and ginger for a truly comforting treat.

Whether you’re baking for a special celebration, a casual family gathering, or simply craving a homemade dessert, this carrot cake delivers every time. Topped with a smooth cream cheese frosting and a touch of crunch from pecans, it’s a timeless favorite that’s both nostalgic and delicious.

Making Moist and Easy Carrot Cake Recipe

Carrot cake is a timeless classic, cherished for its warm spice notes, rich texture, and irresistible cream cheese frosting. This moist and flavorful carrot cake is not only simple to prepare but also a guaranteed crowd-pleaser for any occasio, from birthday parties to casual tea-time treats. The perfect balance of sweetness and spice, combined with the natural moisture from carrots and apples, makes this cake delightfully soft and satisfying.

Equipment

• 9-inch (23cm) round cake pan
• Electric mixer
• Spatula
• Measuring cups and spoons

Ingredients

For dry mix

– 2 cups all-purpose flour

– 1/2 tablespoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground ginger

– 1/2 teaspoon ground nutmeg

-1/4 tsp allspice

– 1/2 teaspoon salt

– 1 1/2 cups granulated sugar

For wet mix

– 5 eggs

– 1 vegetable oil  cup coconut oil (melted)

– 2 cups grated carrots

-1 medium apple shredded

For Frosting

– 1/4 cup unsalted butter, softened

– 8 oz cream cheese, softened

– 1 1/4 cup powdered sugar

– 1 teaspoon vanilla extract

– 1/2 cup chopped toasted pecans (optional)

Instructions

1. Preheat your oven to 350°F (180°C). Grease a cake pan then line the bottom and sides with parchment paper and set aside.
2. In a medium bowl, sift the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
3. In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil and mix until well combined.
4. Gradually add the dry ingredients to the wet mixture and mix until combined.
5. Fold in the grated carrots and apples
6. Pour the batter evenly into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pans for 10 minutes, then remove from the pan and cool completely on a wire rack.

Frosting

While the cake is cooling, make the cream cheese frosting.

1. In a large bowl, beat the butter and cream cheese with a handheld mixer on medium speed until smooth and creamy. Add the powdered sugar and vanilla extract and beat until well combined.
2. Once the cake is completely cooled, slice the cake midway and frost with a generous amount of the frosting. Place the second cake on top and frost. Use a spatula or butter knife to swirl the frosting.
3. Decorate the cake with toasted chopped pecans or grated carrots, if desired.
4. Enjoy your delicious and moist carrot cake with your loved ones!

Moist and Easy Carrot Cake

Indulge in this ultimate, moist and easy-to-make carrot cake recipe. Loaded with carrots and cream cheese, this delicious, and flavorful carrot cake is perfect for any occasion and can be enjoyed by everyone.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 571 kcal

Ingredients

  

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For Dry Ingredients

• 2 cups all-purpose flour
• 1/2 tbsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice
• 1/2 tsp salt

For Wet Ingredients

• 1 1/2 cup granulated sugar
• 5 medium eggs
• 1 cup vegetable oil or coconut oil melted
• 2 cups grated carrots
• 1 medium apple shredded

For Frosting

• 8 oz cream cheese (1 cup) softened
• 1/4 cup unsalted butter softened
• 1 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup pecans toasted roughly chopped (optional)

Instructions

 

• Preheat your oven to 350°F (180°C). Grease and then line a cake pan with parchment paper and set aside.
• In a medium bowl, whisk together the dry ingredients i.e. flour, baking powder, baking soda, cinnamon, ginger, nutmeg, all-spice and salt. Set aside. 
  
• In a large bowl, beat the eggs and sugar until light and fluffy. Add the oil and mix until well combined.
  
• Add the dry ingredients to the wet mixture and mix until just combined.
  
•  Fold in the grated carrots and apples.
  
• Pour the batter evenly into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  
• Let the cake cool in the pans for 10 minutes, then remove from the pan and cool completely on a wire rack.
  
• While the cake is cooling, make the cream cheese frosting.

  In a large bowl, beat the butter and cream cheese with a handheld mixer on medium speed until smooth and creamy. Add the powdered sugar and vanilla extract and beat until well combined.
  
• Once the cake is completely cooled, slice the cake midway and frost with a generous amount of the frosting. Place the second cake on top and frost. Use a spatula or butter knife to swirl the frosting.
  
• Serve and enjoy!
  
• Decorate the cake with toasted chopped pecans or grated carrots, if desired.

Notes

Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Calories: 571kcalCarbohydrates: 63gProtein: 6gFat: 35gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 98mgSodium: 347mgPotassium: 185mgFiber: 2gSugar: 43gVitamin A: 4255IUVitamin C: 2mgCalcium: 77mgIron: 2mg

Keyword Carrot Cake, Dessert

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Storage

Frosted carrot cake will last in the fridge for about 4 days. Freezing is not recommended but can be done. Simply slice the cake into smaller sizes then wrap well using a cling film. Place everything in a ziploc bag then freeze. Thaw on the counter for about 1-2 hours depending on your kitchen temperature before serving

Tips

• This recipe makes 24 cupcakes. bake for 15-18 minutes and allow to cool in the cupcake pan before cooling completely in the wire rack
• Use fresh carrots for the best flavour.
• Don’t overmix the batter.
• Add nuts or raisins for extra texture.
• Refrigerate the cake for 30 minutes before serving.

Also, try our other cake recipes:

Best Apple Cake Recipe

Delicious Strawberry Cake

Moist Delicious Orange Cake Recipe

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Frequently Asked Questions (FAQs)

1. What makes this carrot cake so moist?

The combination of freshly grated carrots, shredded apple, and vegetable or coconut oil keeps the cake incredibly soft and moist throughout. These natural ingredients add moisture to the batter without making it dense or heavy.

2. Can I make this cake without the cream cheese frosting?

Yes, the cake is flavorful enough to enjoy on its own or with a light dusting of powdered sugar. You could also swap the frosting for whipped cream if you prefer a lighter topping.

3. Can I turn this recipe into cupcakes instead of a full cake?

Absolutely, this batter makes around 24 cupcakes and they bake at the same temperature for just 15–18 minutes. Let them cool in the pan first before moving to a wire rack to finish cooling.

4. How long does this carrot cake keep, and can I freeze it?

A frosted cake stays fresh in the fridge for up to 4 days when covered well. Freezing is possible but not ideal, if you do freeze it, slice it first, wrap each piece in cling film, and place in a zip lock bag, then thaw at room temperature for 1–2 hours before serving.

5. Can I add nuts or raisins to this recipe?

Yes, folding in chopped walnuts, pecans, or raisins is a great way to add extra texture and flavor to the cake. Toasted pecans also work beautifully as a decorative topping on the cream cheese frosting.