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Delicious homemade moist carrot cake with cream cheese frosting

Moist Carrot Cake

A deliciously moist carrot cake made with simple ingredients, perfect for gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For the cake base.
  • 2 cups granulated sugar For sweetness.
  • 1 teaspoon baking powder Leavening agent.
  • 1 teaspoon baking soda Leavening agent.
  • 1 teaspoon cinnamon For flavor.
  • 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 cup vegetable oil Moisture and richness.
  • 4 large eggs Bind the ingredients.
  • 1 teaspoon vanilla extract For flavor.
Main Ingredients
  • 3 cups grated carrots Freshly grated for best flavor.
  • 1/2 cup chopped walnuts Optional for crunch.
  • 1 batch cream cheese frosting To top the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the oil, eggs, and vanilla extract.
  4. Gradually combine the wet ingredients with the dry ingredients until well incorporated.
  5. Fold in the grated carrots and walnuts if using.
  6. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  3. Once cooled, frost with cream cheese frosting and serve.

Notes

Store covered in the fridge for 5 to 7 days or freeze individual slices for up to 3 months. Let frozen slices thaw in the fridge overnight or microwave briefly to warm.