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Homemade moist carrot cake topped with cream cheese frosting and decorative carrots

Moist Carrot Cake

A delightful and easy-to-make homemade carrot cake that’s moist and topped with creamy frosting. Perfect for any gathering!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs Room temperature preferred
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots Freshly grated for moisture
  • 1/2 cup chopped walnuts Optional
Topping
  • 1 batch cream cheese frosting For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease & 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.
  4. Gradually combine the wet ingredients with the dry mixture until well mixed.
  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 them to a wire rack to cool completely.
Serving
  1. Once cooled, frost with cream cheese frosting and serve.

Notes

For a twist, substitute eggs with flax eggs and use applesauce in place of oil for a healthier option. Give the frosting time in the fridge before using for easier spreading.