This marvelously moist cake is the perfect party pleaser and easy to make.
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Carrot cake has been around for a long time, at least since the Middle Ages. One reason is that sugar was scarce, so people would use carrots as a substitute. However, it wasn’t popularized until the 1940s, when the British used it in their desserts due to the WWII rationing. And I gotta say—this carrot cake recipe goes great with tea, so thanks, Brits! Seriously though, carrot cake is often overlooked in the US. But come on, people! It’s good stuff. It pairs well with brunches, Sunday lunches, or coffee at your next dinner party. Give it a try!
Between the carrots, eggs, and vegetable oil, you’ll practically impossibly dry this cake out. It’s perfectly moist. The raisins and buttery pecans add a unique texture and flavor, too, that balances with the sweet and creamy frosting. Look, I understand if this all sounds too decadent for you. This dessert is an undeniable splurge. So for those craving a healthier, low carb take on this traditional recipe, check out these gluten free vegan carrot cake blondies.
Is Carrot Cake Healthy?
I hate to break it to you, but cake is unhealthy by its very nature. Oh, sure, FFF contains a long list of healthy desserts, and I do enjoy a guilt-free treat. While this cake does include wholesome ingredients like nuts, carrots, and raisins, there’s no shortage of fats and sugar. Like I’ve said in other posts, it’s all about moderation. And for a special occasion, who wants to skimp on dessert? I say just enjoy it.
Regarding substitutes, you can easily turn this into a dairy free cake. Trade the cream cheese with a vegan alternative. As for the heavy whipping cream, full-fat coconut milk is a tasty swap.
Carrots: more than a natural sweetener
Carrots play a larger role in baking than just adding natural sweetness. If you’ve ever bitten into a fresh carrot, you’ve noticed its inherent moisture. That’s what makes them so perfect for cakes. Finely grated carrots blend into the batter, releasing moisture during the baking process. This pretty much guarantees that your cake won’t turn out dry. And don’t worry about the texture. The carrots blend beautifully with the batter and add a delicate crunch that compliments the nuts and raisins in this recipe.
INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups grated peeled carrots (about 5 to 6 medium carrots)
- 1 cup coarsely chopped pecans (optional)
- 1/2 cup raisins (optional)
- 8 ounces cream cheese, at room temperature
- 2 teaspoons cornstarch (optional)
- 1 1/4 cups powdered sugar
- 1/3 cup cold heavy cream
- 1/2 cup coarsely chopped pecans, for topping (optional)
INSTRUCTIONS
Prep
Prepare pans and preheat oven.
Mix
Combine dry and wet ingredients; add carrots, nuts, and raisins.
Bake
Bake, cool, and remove from pans.
Frost
Make frosting and assemble cake layers.
Devour!
FAQs & Tips
If you plan to make this ahead, I’d be sure to store the unfrosted cake layers wrapped (individually) in an airtight container. They’ll be good for five days in the fridge or up to a month in the freezer. For leftovers, keep the cake in the fridge for 3 to 5 days.
I’d opt for a box grater with small to medium-sized holes. You need your carrots to grate to fine shreds to blend well with the batter.
Baking is all about preciseness, so you could do two things: buy new cake pans or modify the recipe. Otherwise, your cake will turn out too thin. This is only a guesstimate, but if you use 10-inch cake pans, you’ll want to increase your batter by about 25% to preserve the thickness.
Serving Suggestions
What goes with cake? More cake! Okay, aside from an extra slice, ice cream is always a good pick. Go a buy a pint from your favorite ice cream parlor, or take a stab at making one of these homemade recipes: cottage cheese ice cream or banana cookie dough ice cream. I also like pairing drinks with my dessert, and this espresso martini is a fun and flavorful way to wash down your carrot cake.
Easy Carrot Cake (Incredibly Moist)
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 3 cups grated peeled carrots about 5 to 6 medium carrots
- 1 cup coarsely chopped pecans optional
- 1/2 cup raisins optional
- 8 ounces cream cheese at room temperature
- 2 teaspoons cornstarch optional
- 1 1/4 cups powdered sugar
- 1/3 cup cold heavy cream
- 1/2 cup coarsely chopped pecans for topping (optional)
Instructions
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Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing, lining with parchment, and greasing again or flouring.
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Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
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In a separate bowl, combine vegetable oil with both sugars and vanilla extract.
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Whisk in eggs one at a time into the sugar mixture.
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Fold in the dry ingredients gradually until the batter is smooth, then stir in grated carrots, pecans, and raisins.
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Divide the batter evenly between the prepared pans and bake until a toothpick comes out clean, about 35 to 45 minutes.
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Allow cakes to cool in pans for 15 minutes, then transfer to wire racks to cool completely.
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For the frosting, beat cream cheese until smooth, then gradually add powdered sugar and cornstarch, followed by heavy cream, beating until whipped and creamy.
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Assemble the cake by frosting the top of one layer, adding the second layer, and then frosting the top, leaving the sides bare. Sprinkle with chopped pecans.
Nutrition
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