Moist Carrot Cake

O.M.G. This moist carrot cake really took me to another planet! I know the carrot cake since I was a kid. My Mom used to make it quite often as it was super simple and tasty (and cheap, too!). An interesting thing is that she was making it in a microwave!

But let's get back to us. The very first thing I have to say before we start baking this moist carrot cake: forget the diet :D At least for the sake of this recipe. This carrot care is extremely delicious, yet it contains quite a significant amount of fat and sugars.

I remember my Mom's carrot cake and how easy-to-make it was. This one though, and because it has layers, seemed super difficult to me. It. Is. Not. This moist carrot cake is really easy and quick to make. To make it short, it is mixing all the ingredients together and then spreading the frosting all over once baked. Can it be any easier?

I love making this carrot cake a day before, and store it in the fridge overnight. The cake has a very beautiful texture the day after, and even the flavor seems different. Also, the frosting gets absorbed by the biscuit and it is then soooooo delicious.

I have tried a lot of carrot cake recipes. This moist carrot cake recipe is my favorite. I love adding some more spices as they make the cake smell amazing. I am going to tell you the secret now: you can make more frosting just the way I do. Shhhh, this is for us who don't follow any diet :D

The frosting used for this moist carrot cake is really quick to make, too. And if you add some vanilla extract, it will be even more delicious!

Enjoy!

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Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Ingredients
    For the cake
  • 300 g grated carrots
  • 250 g all-purpose flour
  • 4 eggs
  • 300 ml vegetable oil
  • 200 g sugar
  • 200 g brown sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 100 g chopped pecans
  • 80 g raisins
  • 1/2 tsp nutmeg
    • For the frosting
  • 230 g cream cheese
  • 140 g powdered sugar
  • 80 ml heavy cream
  • 1 tsp vanilla extract
  • pecans for topping
Instructions
    Carrot Cake
  1. Preheat the oven to 350F (180°C)
  2. In a medium bowl, whisk the dry ingredients (flour, baking soda, salt, nutmeg, and the cinnamon)
  3. In another bowl, whisk the wet ingredients (oil, white and brown sugars). Mix in one egg at a time
  4. Mix the dry ingredients with the wet ones, then add carrots, pecans and raisins
  5. Bake for approx 40 minutes
  6. Let the cake cool. Cut it into 2 or 3 layers
    7. Frosting
  7. Add heavy cream, and vanilla extract, mix well until well combined
    8. Finishing
  8. Cover it with the second layer and spread another part of the frosting
  9. Repeat until each of your layers are in between the frosting
  10. I love this moist carrot cake with a lot of frosting, a lot! :)
Recipe Notes

  • I love a lot of frosting, you may try the quantity indicated in the recipe, and if you like it, double it next time (I always do :D)
  • I usually bake the moist carrot cake the day before eating and keep it in the fridge overnight
  • You may want to spread some additional pecans or even raisins on top. Well, this is all about your imagination :)

 

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