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Super Moist Carrot Cake Recipe
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5 from 2 votes

Super Moist & Easy Carrot Cake

Delicious and easy carrot cake made of fresh carrots and cream cheese frosting.
Prep Time25 minutes
Cook Time40 minutes
Course: Dessert
Keyword: best carrot cake, best carrot cake in the world, delicious carrot cake, easy and delicious carrot cake, easy carrot cake, super moist carrot cake
Servings: 12 servings
Author: JENEVIVE

Ingredients

CARROT CAKE

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1¼ cups vegetable oil
  • 4 pieces eggs
  • 1 teaspoon vanilla extract
  • 3½ cups grated peeled carrots
  • ¾ cup coarsely chopped pecans any nuts of your preference will do
  • ⅓ cup raisins
  • ¼ cup dessicated coconut

CREAM CHEESE FROSTING

  • 225 grams cream cheese room temperature
  • 1¼ cups powdered sugar
  • ⅓ cup whipping cream
  • ½ teaspoon vanilla extract

Instructions

CARROT CAKE BATTER

  • Preheat the oven to 176°C. Grease one 425x295x75 mm rectangular baking pan and line the bottom with parchment paper then grease the top of the paper. Alternatively, you can grease and flour the bottom and sides of both pans which I did.
  • In a medium sized bowl, whisk flour, baking soda, salt, nutmeg and the cinnamon until well combined.
  • In a large bowl, whisk the oil, white and brown sugar, and vanilla. Whisk in eggs, one at a time until just combined.
  • Add the dry ingredients slowly, gently stirring until lumps disappear and the batter is smooth. Stir in the carrots, nuts, dessicated coconnutand raisins., mix until well combined.
  • Spread the batter on the prepared rectangular baking pan (1). Bake for about 30-40 minutes until the top of the cake is springy when touched and when a toothpick inserted into the center of the cake comes out clean.
  • Cool cake before frosting.

CREAM CHEESE FROSTING

  • In a large bowl (2), beat cream cheese with a handheld mixer on medium speed until creamy.
  • Beat in the powdered sugar about ¼ cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute.
  • Frost cooled carrot cake and chill until ready to serve.

Notes

  1. I used recatangular baking pan since I only want it in one pan. Alternatively, you can bake the cake in 2 normal sized  cake pans. This is the pan that I have used, rectangular baking pan.
  2. I used metal mixing bowl in making frosting.