What are the ingredients of a carrot cake?

Classic carrot cake uses all-purpose flour, baking soda, salt, cinnamon, eggs, oil, sugar, and grated carrots. Many recipes add nuts, raisins, or coconut. Cream cheese frosting is the standard finish, made with cream cheese, powdered sugar, and cream.

What's the secret to a great carrot cake?

Moisture is key. Oil instead of butter keeps the cake soft, while freshly grated carrots add sweetness and texture. Balanced spice and tangy cream cheese frosting complete the flavor.

Is it better to use oil or butter in carrot cake?

Oil is the better choice since it creates a moist texture and tender crumb that remain fresh for days. Butter can dry out over time, while oil lets the spices and carrots shine.

Can I use olive oil instead of vegetable oil in carrot cake?

Yes, but choose light olive oil for a neutral flavor. Extra virgin olive oil can overpower the spices, though some bakers enjoy its fruity notes with citrus zest.

Do you use self-raising flour or plain flour for carrot cake?

Plain all-purpose flour with baking soda works best. Self-raising flour isn’t ideal because the leavening must be carefully balanced for the cake’s dense, moist texture.

What is a good add-in for carrot cake?

Traditional options include walnuts, pecans, raisins, or pineapple. For variety, try shredded coconut, dried cranberries, orange zest, or crystallized ginger. Extra spices like nutmeg or ginger can also add depth.

Carrot Cake Recipe: Moist, Easy, and Absolutely Delicious

Carrot Cake Recipe

Print Recipe

A perfectly moist, spiced carrot cake with cream cheese frosting that’s simple to make but impressive to serve.

Author: Chef Rina
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

For Carrot Cake

2 cups all-purpose flour, spooned and leveled (260g)
2 teaspoons baking soda, important to level the teaspoon, see tips
½ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups vegetable oil (295ml)
1 cup granulated sugar (200g)
1 cup lightly packed brown sugar (190g)
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups grated peeled carrots, 5 to 6 medium carrots (300g)
1 cup coarsely chopped pecans (120g)
½ cup raisins (70g)

For Creamy Frosting

8 ounces block cream cheese, at room temperature (225g)
2 teaspoons cornstarch, optional
1 ¼ cups powdered sugar (140g)
⅓ cup cold heavy cream, not plain whipping cream, see tips (80ml)
½ cup coarsely chopped pecans, for topping cake (50g)

Instructions

Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease again.
Whisk flour, baking soda, salt, and cinnamon in a medium bowl until well blended.
In a separate bowl, whisk oil, both sugars, and vanilla. Add eggs one at a time, whisking after each addition.
Switch to a spatula and add dry ingredients in three parts, gently stirring until smooth. Fold in carrots, nuts, and raisins.
Divide batter between prepared pans and bake 35-45 minutes until springy and a toothpick comes out clean.
Cool cakes in pans for 15 minutes, then remove to cooling racks and cool completely before frosting.
For frosting, whisk cornstarch and powdered sugar in a medium bowl.
Beat cream cheese in a large bowl until smooth and creamy, 1-2 minutes.
Add powdered sugar mixture to cream cheese on low speed, one spoonful at a time.
Add cold heavy cream and beat on medium-high for 2-3 minutes until whipped and creamy.
Place one cake layer on a plate and frost the top. Add second layer and frost the top, leaving sides unfrosted if desired.
Finish with chopped pecans on top. Store leftovers in the refrigerator.

Notes

Room temperature eggs and cream cheese ensure the best texture. For the most moist cake, use freshly grated carrots rather than pre-shredded. The cake improves in flavor after a day in the refrigerator.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 12 servings
Calories: 545
Sugar: 41g
Sodium: 310mg
Fat: 32g
Saturated Fat: 7g
Carbohydrates: 59g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg

Keywords: carrot cake, cream cheese frosting, homemade carrot cake, moist carrot cake, carrot cake recipe

Find it online: https://www.joyliciousrecipes.com/carrot-cake-recipe/