Light, Moist, and Perfect Carrot Cake

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Light, Moist, and Perfect Carrot Cake

This light yet wonderfully moist carrot cake is packed with freshly grated carrots and warm spices. Whether you’re serving it plain or frosted with cream cheese icing, this timeless dessert is guaranteed to impress.

Ingredients

For the Cake:

  • 4 large eggs
  • 1/4 cup vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Optional: 1/2 teaspoon nutmeg or ginger
  • 3 cups grated carrots
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: 1/3 cup raisins or chopped dried pineapple

For the Cream Cheese Frosting:

  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Oven and Pan
    Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
  2. Mix the Wet Ingredients
    In a large bowl, whisk together eggs, oil, sugar, and vanilla until smooth and well combined.
  3. Combine the Dry Ingredients
    In a separate bowl, whisk flour, baking soda, salt, cinnamon, and any optional spices.
  4. Bring It All Together
    Gradually add the dry mixture to the wet ingredients, stirring just until combined. Gently fold in the grated carrots, and if desired, the nuts and raisins.
  5. Bake
    Divide the batter evenly between the prepared pans. Bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the Cakes
    Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  7. Prepare the Frosting
    Beat the butter and cream cheese until smooth. Add powdered sugar and vanilla, and beat until fluffy.
  8. Assemble and Frost
    Once cakes are fully cooled, spread frosting between the layers and over the top and sides. Decorate with extra chopped nuts if desired.

Tips:

  • This cake stays moist for days and tastes even better the next day.
  • You can turn this recipe into cupcakes or a sheet cake by adjusting the baking time accordingly.

 

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