Carrot cake is a classic dessert that is loved by many. The combination of sweet and spicy flavours, along with the moist and tender texture, makes it a perfect treat for any occasion. If you are looking for a carrot cake recipe that is simple, delicious, and easy to make, then you have come to the right place. This moist and flavorful carrot cake is sure to impress your family and friends.
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:
- Preheat your oven to 350°F (180°C). Grease a cake pan then line the bottom and sides with parchment paper and set aside.
- In a medium bowl, sift the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
- In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil and mix until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until 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.
Frosting
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.
- Decorate the cake with toasted chopped pecans or grated carrots, if desired.
- Enjoy your delicious and moist carrot cake with your loved ones!
Moist and Easy Carrot Cake
Ingredients
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
Nutrition
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
Moist Delicious Orange Cake Recipe
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