Description
Indulge in the ultimate comfort dessert with this Homemade Moist Carrot Cake recipe. A perfect balance of sweetness and spice, this cake is moist and flavorful, loaded with freshly grated carrots and warm spices. Topped with creamy cream cheese frosting, it’s a classic favorite for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Mix-ins:
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk together flour, baking soda, salt, and spices in a bowl.
- Combine Wet Ingredients: In a separate bowl, mix sugars, oil, eggs, and vanilla until smooth.
- Combine Mixtures: Gradually add dry ingredients to wet ingredients, then fold in carrots, pineapple, and optional nuts or coconut.
- Bake: Divide batter into pans and bake until a toothpick comes out clean.
- Cool and Frost: Allow cakes to cool before frosting with cream cheese frosting.
Notes
- For best results, use freshly grated carrots.
- This cake pairs perfectly with cream cheese frosting.
- You can make it a day ahead—it tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
