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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 9x13 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.
Instructions
Grease a 9x13 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!
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.
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!
Ingredients
For the cake
1cup granulated sugar
1cup brown sugar (packed)
4 eggs
3/4cup cooking oil
2cup all purpose flour
2tsp baking powder
1tsp baking soda
2tsp cinnamon
1tsp salt
2tsp vanilla
4cup carrots (grated)
For the icing
8oz cream cheese (softened)
1tsp almond extract
1/4cup salted butter (softened)
2cup icing sugar
Instructions
For the Cake
1
Grease a 9x13 inch glass pan.
2
Beat the sugar, eggs, and oil until light and fluffy.
3
Add the flour, baking powder, baking soda, cinnamon, salt, and vanilla. Mix until combined.
4
Fold in the grated carrot.
5
Pour the batter into the pan.
6
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
7
Beat the softened cream cheese, icing sugar, butter, and almond extract until fluffy.
8
Ice the cake.
Enjoy!
Nutrition Facts
Servings 15
Amount Per Serving
Calories415kcal
% Daily Value *
Total Fat19g30%
Saturated Fat5.1g26%
Trans Fat0.1g
Cholesterol64mg22%
Sodium397mg17%
Potassium172mg5%
Total Carbohydrate58g20%
Dietary Fiber1.5g6%
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 mcg
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.
