Moist and Easy Carrot Cake

Name: Moist and Easy Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 15
Ingredients: 1 cup granulated sugar; 1 cup brown sugar; 4 eggs; 3/4 cup cooking oil; 2 cup all purpose flour; 2 tsp baking powder; 1 tsp baking soda; 2 tsp cinnamon; 1 tsp salt; 2 tsp vanilla; 4 cup carrots; 8 oz cream cheese; 1 tsp almond extract; 1/4 cup salted butter; 2 cup icing sugar

RebekahJune 23, 2022

Moist, easy, favorite, made from scratch, delicious, carrot cake!

Jump To Recipe Jump to Video Print Recipe

Moist and easy carrot cake on a white plate on a white tablecloth

This post may contain affiliate links, please read myprivacy policy.

As an Amazon Associate, I earn from qualifying purchases.

This amazingly moist, flavorful, and easy to make carrot cake is a family favorite! This recipe is made from scratch using brown sugar, cinnamon, lots of carrots, with an almond cream cheese frosting.

This is the only carrot cake recipe I have ever made! When something is this great and turns out scrumptious every time I make it, why mess with it. The amount of carrots in this recipe is generous, therefore, making the most moist and tasty carrot cake ever!! With only cinnamon for added spices, you get the true, carroty, cakey, flavor. The almond extract complements the cream cheese icing perfectly, causing the best flavor combinations.

This recipe for Moist and Easy Carrot Cake is unique in the fact that I use more carrots than other recipes. The brown sugar in the batter adds a slight molasses flavor and the almond extract is the secret ingredient in the cream cheee icing that totally sets it apart!

Why you will love this Carrot Cake

Extra moist and carroty.
Baked in a 9×13 inch pan, so no worries about cake layers collapsing.
This cake freezes well, even with the frosting.
Can be customized however you like it.
Always gets compliments!

Ingredients for Carrot Cake

Sugar, I use half brown and half white. The brown sugar enhances the rich flavor and adds moisture to the cake.

Eggs
Oil, Keeps the cake moist. Any mild flavored cooking oil is fine. I use canola oil for this recipe.
All purpose flour, don’t use cake flour for this recipe, the regular all purpose is best for this kind of dense cake.
Baking powder and baking soda, this recipe calls for both.
Cinnamon, pairs perfectly with carrots and vanilla.
Salt
Vanilla
Grated carrot, I use LOTS of carrots. Using the food processor makes this super fast and easy.
Frosting which includes cream cheese, icing sugar, salted butter, and almond extract.
Optional: Nuts, some people love nuts in their carrot cake. Just add whichever kind you prefer when you add the grated carrot. One really tasty option is toasted pecans.

ingredients for moist and easy carrot cake

Instructions

Grease a 9×13 inch glass pan. Glass works best to keep this cake moist. (In the pictures, I was making it for father’s day, so made one small one with nuts and one without in disposable pans for my dad)
Beat the sugar, eggs, and oil until light and fluffy.
Add the flour, baking powder, baking soda, cinnamon, salt, and vanilla. Mix until combined.
Fold in the grated carrots.
Pour the batter into the pan.
Bake at 350°F for 40-45 minutes until a toothpick inserted comes out clean. If you do use smaller pans, bake for 30 minutes, then check.
Cool on wire rack completely before frosting.
Beat the softened cream cheese, icing sugar, almond extract and butter until fluffy.
Ice the cake and enjoy!

batter for carrot cake before adding the carrots

Variations

If you want to customize your carrot cake, you can add:

Nuts: Stir in 1/2-1 cup chopped nuts of your choice or sprinkle them on the icing. (toasted nuts are great with this recipe)

Raisins: Stir in 1/4-1/2 cup raisins when you stir the carrots into the batter.

Coconut:Or 1/2 cup shredded coconut.

Pineapple: A can of drained pineapple could be added. (just use 1 cup less carrots if you add pineapple)

Spices: Both nutmeg and ginger can be added, 1/2 tsp. each.

Remember if you do add all of this you now have a fruitcake, not a carrot cake….but if that’s the way you like it, that’s totally fine.

Other Great “Cake” Recipes to Try

Close up of a fudgy texas brownie on a white plate.

Fudgy Texas Brownies

blueberry buttercream marble cupcake broke in half

Blueberry Buttercream Marble Cupcakes

Blueberry Cheesecake with Gingersnap Crust

Mint Chocolate Cheesecake Cake

Chocoholic Pudding Cake

Moist and Easy Carrot Cake

Author:RebekahCooking Method:BakedCuisine:EuropeanCourses:DessertRecipe Keys:

Prep Time20 minsCook Time40 minsTotal Time1 hrDifficulty:BeginnerServings:15Calories:415Best Season:Suitable throughout the year

Instructions

Video

OffOn

For the Cake

Grease a 9x13 inch glass pan.
Beat the sugar, eggs, and oil until light and fluffy.
Add the flour, baking powder, baking soda, cinnamon, salt, and vanilla. Mix until combined.
Fold in the grated carrot.
Pour the batter into the pan.
Bake at 350°F for 40-45 minutes, until toothpick inserted in the cake comes out clean.
Cool completely on wire rack before frosting.

For the Frosting

Beat the softened cream cheese, icing sugar, butter, and almond extract until fluffy.
Ice the cake.
Enjoy!

Nutrition Facts

Servings 15

Amount Per Serving
Calories 415kcal
Calories from Fat 167kcal

% Daily Value *
Total Fat 19g30%
Cholesterol 64mg22%
Sodium 397mg17%
Potassium 172mg5%
Total Carbohydrate 58g20%

Vitamin A 224 IU
Calcium 10 mg
Vitamin E 16 IU
Vitamin K 14 mcg
Thiamin 14 mg
Riboflavin 16 mg
Folate 15 mcg
Phosphorus 19 mg
Selenium 18 mg
Manganese 13 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This cake is better if it is made a day before serving.

Use freshly grated carrots, not pre-grated, the taste and texture are not the same.

Make sure to use all purpose flour. Cake flour makes a lighter, softer, cake, but this cake is meant to be dense and moist.

If you like thicker icing, just increase the icing recipe by 50% or double it.

If you use a metal cake pan, it may not need to bake as long. Check the cake 10 minutes early.

Frequently Asked Questions about carrot cake

Expand All:

Can I make this recipe for moist and easy carrot cake as cupcakes?

Yes, just divide the batter between 24 paper cupcake wrappers. Bake for only 15 minutes at 350°F.

How do you store Moist and Easy Carrot Cake?

This cake should be covered with plastic wrap and stored in the refrigerator because of the cream cheese. It will keep this way for up to 6 days.

Is carrot cake healthy?

Carrot cake does have a lot of calories but is actually very low in trans and saturated fats and extremely low in cholesterol. Carrot cake is also high in some vitamins and minerals so really isn't the most unhealthy dessert out there.

Can you freeze Moist and Easy Carrot Cake?

Yes, this cake can be frozen, either with or without the icing. Just make sure it is sealed well and it will keep in the freezer for up to 4 months.

What are the attributes of a great carrot cake?

A truly amazing carrot cake should be moist, sweet, full of carrots, and covered in a delicious cream cheese icing. This Moist and Easy Carrot Cake meets all of the criteria for a truly great carrot cake!

Recipe Card powered by

Moist and Easy Carrot Cake

Why you will love this Carrot Cake

Ingredients for Carrot Cake

Instructions

Variations

If you want to customize your carrot cake, you can add:

Other Great “Cake” Recipes to Try

Moist and Easy Carrot Cake