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Moist Carrot Cake Recipe

Moist Carrot Cake Recipe

A classic carrot cake recipe that’s moist, spiced, and topped with rich cream cheese frosting. Perfect for Easter carrot cake, carrot pound cake, or simple carrot cake desserts.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • ½ cup white sugar
  • 4 eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple optional
  • 1 cup chopped walnuts optional
  • Cream cheese frosting

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
  2. Whisk flour, baking powder, baking soda, salt, and spices.
  3. Beat oil and sugars until smooth. Add eggs one at a time.
  4. Stir in carrots and pineapple.
  5. Mix in dry ingredients until combined.
  6. Fold in nuts if using.
  7. Bake 30–35 minutes until a toothpick comes out clean.
  8. Cool and frost with cream cheese icing.

Notes

  • For chocolate carrot cake, add ¼ cup cocoa powder to the dry mix.
  • For a denser carrot pound cake, bake in a bundt pan.
  • Frost with pastel colors for a festive Easter carrot cake.