Moist & Merry Carrot Cake: Your New Favorite Bake

Hey there, fellow baking buddy!

If you’ve ever wondered why homemade carrot cake just hits different, you’re in for a treat. It’s punchy with warm, aromatic spices, and the tender crumb is a delight in every bite. Plus, no need to hunt down obscure ingredients—this recipe uses pantry staples you already have!

And here’s a sweet little secret: the richness of cream cheese frosting pairs perfectly with the tender, subtly sweet carrots—yep, it’s a match made in cake heaven.

Think baking’s complicated? Think again! We’re keeping things simple, speedy, and oh-so-satisfying.

Feeling inspired? While you’re at it, maybe whip up a batch of fresh, zingy salsa or a quick pesto—delicious extras to have on hand! Ready? Let’s get baking!

Carrot Cake

This carrot cake is made by mixing grated carrots with a spiced batter, then baking until golden and moist. It features a tender crumb with visible flecks of carrot and is topped with a rich cream cheese frosting for a smooth, creamy finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups grated carrots fresh and finely grated
• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cups vegetable oil
• 3 large eggs
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt

Equipment

• Grater
• Mixing Bowls
• Electric mixer or whisk
• Baking pan
• Oven

Method

 

1. Preheat the oven to 350°F (175°C) and lightly grease a baking pan. Grate the carrots using a grater and set aside.
   2 cups grated carrots
   
2. In a large mixing bowl, combine the flour, sugar, ground cinnamon, baking powder, and salt. Mix until evenly distributed using a whisk or spoon.
   1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 teaspoons ground cinnamon, 0.5 teaspoons baking powder, 0.25 teaspoons salt
   
3. Add the eggs, vegetable oil, and grated carrots to the dry ingredients. Use an electric mixer or whisk to blend everything until the batter is smooth and uniform.
   2 cups grated carrots, 0.5 cups vegetable oil, 3 large eggs
   
4. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Place in the preheated oven and bake for about 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
   
5. Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack and let it cool completely, watching for a firm, moist texture with visible carrot flecks.
   
6. Optional: spread cream cheese frosting over the cooled cake for a finishing touch. Slice and serve to reveal a tender crumb with flecks of orange carrot throughout.

This carrot cake is such a joy to make and even more fun to eat! Serve it with a dollop of whipped cream or a drizzle of honey for an extra special touch. Don’t forget to share your masterpiece in the comments—I’d love to hear how it turned out. Happy baking, friend!