Moist Carrot Cake will be a hit for Easter this year. This cake tastes better than any cake you buy at a bakery and you will love how moist and delicious it is. The secret ingredient is a can of carrots. Your holiday will be perfect with this Moist Carrot Cake at the end of the meal.
I also found that I like adding just a little bit of cinnamon to the frosting for a little punch of flavor. However if you are not as big on cinnamon as some people, then go ahead and just leave it out.
What Ingredients Do I Need For Moist Carrot Cake?
Here’s a list of ingredients you’ll need to make this Cake (scroll down for the full recipe):
Cake:
- All purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Nutmeg
- Salt
- Vegetable oil
- Eggs
- Vanilla extract
- Brown sugar
- White sugar
- Canned carrots
- Grated carrots
Optional:
- Chopped pecans
Frosting:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Cream
Optional:
- Ground cinnamon
- Chopped pecans
How Do I Make Moist Carrot Cake?
Here’s the simple steps you’ll follow to make this Cake (scroll down for the full recipe):
Cake
- Preheat the oven to 350 degrees. Spray 2 (9″ round) cake pans with non stick cooking spray.
- In a mixing bowl, place the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- In a separate bowl, whisk together the oil, eggs, brown sugar, granulated sugar, canned drained carrots and vanilla extract. Then add the grated carrots.
- Pour the wet ingredients into the dry ingredients and mix just to combine.
- Place the batter into the prepared pans and bake for 30-40 minutes.
- Remove the cakes from the oven and allow the cakes to cool.
Frosting:
- In a mixing bowl, place the cream cheese and the butter. Mix the 2 together until they become nice and creamy.
- Next add the powdered sugar and the vanilla very slowly. Add a little cream or milk to make the frosting the right consistency for spreading.
- Place one cake on a plate or a cake holder, then place some frosting on top of it. Place the other cake on top.
- Frost the entire outside of the cake.
Tips and Tricks For Moist Carrot Cake:
- Line the bottom of the pans with one round insert of parchment paper that is a 9″ circle.
- I like adding just a little bit of cinnamon to the frosting for a little punch of flavor.
- Assemble the cake by leaving the cakes upside down. That way you will have a nice flat surface.
More Decadent Cakes For You:
Oatmeal Chocolate Chip Cookie Cake
Chocolate Brownie Bottom White Cake
Yield: 20 people
Moist Carrot Cake
Moist Carrot Cake is one of our favorite cake recipes. It is so moist and wonderful with a cream cheese frosting, a perfect cake.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
20 minutes
Ingredients
Cake:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup vegetable or light tasting oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 1 (14.5 ounce) can carrots
- 2 cups grated carrots
Optional:
- 1/2 - 1 cup chopped pecans (as you like)
- 1/4 teaspoon ground cinnamon (makes for a fun taste)
- additional chopped pecans for decorating
Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 - 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 - 4 Tablespoons cream
Instructions
Cake
- Preheat the oven to 350 degrees. Spray 2 (9" round) cake pans with non stick cooking spray; I also like to line the bottom of the pans with one round insert of parchment paper that is a 9" circle.
- In a mixing bowl, or in a mixing bowl with beaters, place the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- In a separate bowl, whisk together the oil, eggs, brown sugar, granulated sugar, canned drained carrots and vanilla extract. Then add the grated carrots.
- Pour the wet ingredients into the dry ingredients and mix just to combine. Then add the pecans if desired.
- Place the batter into the prepared pans and bake for 30 - 40 minutes or until a wooden pick comes out clean when tested in the center of the cake.
- Remove the cakes from the oven, then place them on a wire rack and allow the cakes to cool for 20 minutes before removing from the pans. Then place them on the wire racks to finish cooling.
Frosting:
- In a mixing bowl, place the cream cheese and the butter. Mix the 2 together until they become nice and creamy.
- Next add the powdered sugar and the vanilla very slowly. Add a little cream or milk to make the frosting the right consistency for spreading. Add the cinnamon, if desired.
- I like to assemble the cake by leaving the cakes upside down. That way you will have a nice flat surface. Place one cake on a plate or a cake holder, then place some frosting on top of it. Place the other cake upside down, giving you a flat surface again.
- Frost the entire outside of the cake. Then if you want, place chopped pecans on the edges.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 422Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 54mgSodium 237mgCarbohydrates 73gFiber 2gSugar 60gProtein 4g