Moist Carrot Cake

Piece of carrot cake with a thick layer of cream cheese icing on top

4.91 from 11 votes

This moist carrot cake with cream cheese frosting is always a favorite. It’s incredibly tender with a delicious carrot cake flavor thanks to warm spices, brown sugar and loads of shredded carrots. It can made with or without pineapple, nuts and raisins. So simple - it's the perfect carrot cake recipe!

Prep Time20

Cook Time35

Cooling45

Total Time55

Course: Dessert

Cuisine: American

Keyword: Carrot Cake

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Moist Carrot Cake

1/2 cup raisins optional
2 cups all-purpose flour (250 grams)
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon ground ginger optional
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil (120 ml) or canola
1 3/4 cups brown sugar (158 grams) lightly packed, I used light
3 large eggs room temperature
2 teaspoons vanilla extract
3/4 cup buttermilk (180 ml) or use 3/4 cup milk and 2 teaspoons lemon juice whisked together
2 1/2 cups finely shredded carrot do not use shredded carrot from a bag
3/4 cup chopped walnuts or pecans, optional
1/2 cup crushed pineapple drained, optional

Cream Cheese Frosting

1/2 cup unsalted butter (112 grams) softened but still slightly firm to the tough
8 oz cream cheese (226 grams) full fat, brick-style, softened
1 teaspoon fresh lemon juice
1/4 teaspoon salt
2-3 cups powdered sugar (220-330 grams) sifted
1/2 cup chopped walnuts optional

Instructions

Moist Carrot Cake

Preheat the oven to 350F degrees (180C). Grease and flour a 9x13 inch metal cake pan.
Add the raisins to a small bowl with warm water. Let sit for 5 minutes for the raisins to soften and de-clump. Remove from the water and pat dry. Set aside.
In a large bowl whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
In a separate large bowl, whisk together the oil, eggs, brown sugar and vanilla. Keep whisking until you no longer see lumps of sugar or pieces of eggs.
Whisk the milk into the oil mixture.
Stir the shredded carrots, drained pineapple, chopped walnuts and blotted dry raisins into the wet ingredients.
Stir the dry ingredients into the wet ingredients. Gently fold together until you no longer see lumps of flour.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a cake tester comes out clean or with a few damp crumbs. Cool the cake in the pan.

Cream Cheese Frosting

In a large bowl beat the butter until soft.
Mix in the cream cheese.
Add in the salt and lemon juice along with 2 cups of sifted powdered sugar. Mix together, starting with the mixer on a low speed.
Beat in the rest of the powdered sugar a little at a time until the desired sweetness is reached. If you feel the frosting is too thick or too sweet, beat in 1 tablespoon of whipping cream.
Frost the cooled cake, then optionally sprinkle the top with chopped walnuts.

Notes

Carrots: Shred/grate the carrots using a smaller side of the box grater. Do not use shredded carrots in a bag from the grocery store -these are too large for baking with and will lead to a dry, less flavorful cake with carrot chunks.
Pineapple: Optional is optional. If using pineapple, I recommend reducing the sugar in the cake by 1/4 cup (so only using 1 1/2 cups).
Buttermilk: If you don't have buttermilk, add 2 teaspoons of freshly squeezed lemon juice or distilled vinegar to 3/4 cup milk. Whisk together and let sit for 5 minutes before using.
Make Ahead: The cake can be made 1 day in advance, cooled, covered and stored at room temperature overnight. Frost the day you plan to serve. Unfrosted cake can be cooled fully, wrapped tightly and then frozen for up to 2 months. Thaw in the fridge (not on the counter), then frost.
Storage: Store leftovers covered in the fridge for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 slice of cake with frosting, assuming the pan is sliced into 15 large pieces and that walnuts, raisins and pineapple are all used.

Nutrition