Moist Carrot Cake Recipe – The Dream of Every Baking Addict

ry0401_carrotcake.jpg.rend.sni12col.landscapeIt mostly depends on the taste of a baking addict, some like to bake heavy and creamy cakes while others like lighter and less dense cakes. I personally have been a fan of the lighter and more airy cakes, especially when it comes to carrot cakes. I have found the best carrot cakes to be moist and fresh.


How to Make the Perfect Moist Carrot Cake

Surprisingly it is easy, a whisk, spatula and bowls will be enough to get the job done. You will first need to whisk the wet ingredients together and then do the same with the dry ingredients. After you combined all the wet and dry whisked ingredients add the nuts and carrots.

Before baking do make sure you have divided the batter between floured and buttered cake pans. For 35 – 40 minutes bake the cake layers in the oven. Once its baked make sure the layers have completely cooled down then you will need to add cheese frosting that is extra creamy cream.

For this special kind of cheese frosting you need to beat powdered sugar and cream cheese, then to make it extra creamy just add more cream. It is fast easy and most of all, its delicious.

Ingredients for the cream cheese frosting with extra cream:

  • 8 oz (1 package) room temperature cream cheese
  • 1/2 cup whipping or heavy cream
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract

The Moist Carrot Cake:

  • 2 cups (280 g) of Flour
  • 1 teaspoon of kosher salt
  • 2 teaspoons of baking soda
  • 1-1/4 cups (295 ml) other vegetable or canola oil
  • 1-1/2 teaspoons of crushed cinnamon
  • 1 cup (200 g) of powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (200 g) brown sugar
  • 4 big eggs
  • 3 cups (300 g) peeled grated carrots
  • 1 cup (100 g) chopped pecans


Oven Heat the oven to 350º F. You will need to grease 2 cake pans, at the bottom place a 9-inch by 2-inch parchment paper that also needs to be greased on top.

Until well blended, mix in a medium bowl the cinnamon, salt, baking soda and whisk flour. In the other bowl batter vanilla, sugars and whisk the oil. Eggs should be whisked one at a time.

Use a bigger rubber spatula. The bottom and sides should be scraped before you add dry ingredients. Divide in 3 parts, until they disappear and batter is smooth, stir gently.

Split the batter among the ready cake pans until the cakes top layer is springy when touched and now bake. Normally it takes 35-40 minutes.

Let the cake pan cool for 15 minutes then switch to cooling racks and take off the paper.

For cream cheese frosting, beat cream cheese in a mixer at regular speed until creamy for 1 minute. Until fluffy, powdered sugar should be beat ¼ cup at a time, then add cream and beat at regular speed for 1 minute. Until its ready to frost the cake, keep it chilled. Wait for the cake to cool then add cake frosting on a cake layer and place the other cake layer on top. You can decorate the top of the cake with the remaining frosting, scatter nuts on top and leave the sides.