How to Make the Perfect Carrot Cake (Easy & Super Moist!)
Let’s be real, some cakes are good, but a carrot cake recipe done right? It’s on a whole different level. That perfect balance of warm spices, moist texture, and rich, creamy frosting is pure magic. And trust me, once you try this version, you’ll never look back.
Servings: 14 Slices
Calories: 430kcal
Ingredients
For the Cake:
- 2 ½ cups 315g all-purpose flour
- 1 cup 200g dark brown sugar
- ¾ cup 150g white granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup 235ml vegetable oil
- ⅓ cup 75g melted unsalted butter
- 3 tablespoons 45ml buttermilk (adds extra moisture)
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 3 cups 340g freshly grated carrots
For the Cream Cheese Frosting:
- ½ cup 113g softened unsalted butter
- 8 oz 226g brick-style cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ¾ cups 470g powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare your pans by greasing and flouring two 8-inch round cake pans or lining them with parchment paper. This ensures your cake comes out easily after baking.
- Grate about 3 cups of carrots using a fine grater or food processor, making sure to peel them first to avoid any bitterness. Freshly grated carrots are key to achieving a moist and flavorful carrot cake.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine the brown sugar, granulated sugar, vegetable oil, melted butter, buttermilk, eggs, and vanilla extract. Mix everything thoroughly until the texture is smooth and perfectly combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring lightly until just blended. Avoid overmixing, as it can lead to a denser cake, and we’re aiming for a light, fluffy texture.
- Gently fold in the grated carrots, making sure they’re evenly distributed throughout the batter. The carrots are the star ingredient, adding both moisture and flavor, so don’t rush this step.
- Pour the batter evenly into your prepared pans and bake in the preheated oven for about 40 minutes.
- Start checking for doneness around the 35-minute mark by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Leave the cakes in the pans for around 10 minutes, then gently move them to a wire rack to cool fully. Cooling is essential before frosting, or the frosting might melt and slide off.
- To make the frosting, beat together softened butter, cream cheese, vanilla extract, and salt until smooth.
- Gradually add powdered sugar, one cup at a time, until the frosting is thick and creamy. Taste it to ensure it’s perfectly sweet and creamy.
- Once the cakes have cooled, place one layer on your serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top again.
- Now, slice and enjoy your homemade carrot cake!
Notes
- Check your cake a few minutes early with a toothpick to avoid overbaking.
- Don’t forget to sift your dry ingredients for a fluffier texture!