Moist carrot cake with light cream cheese frosting is my new favorite cake! This cake is so moist and a great cake recipe for beginners. Did I mention how succulent this cake is? It is dee-li-cious 🙂 I am warning you, baking is addictive!
Why do I like making this moist carrot cake with light cream cheese frosting?
First, I get to repurpose all of the dry carrots that my kids bring back in their lunch boxes. As a mom, I am always trying to feed more fruits and veggies. Vegetables are usually unpopular. They are brought back untouched or mixed with other leftovers. Since I am a big believer in repurposing things, I will save them and bake a cake.
Second, I get to use nutmeg in my cake! LOL I love using nutmeg while baking. This spice gives a not overpowering but distinct flavor to baking goods that I always enjoy. Here is good dessert with nutmeg as well.
What else can you put in a carrot cake?
This moist carrot cake recipe would go with any type of nuts or dry fruits like raisins, pecans, walnuts , cashews, peanuts or even coconut flakes. It would make it even more delicious!
My family is a not fan of nuts or dry fruits in cakes so this one is a plain carrot cake.
Do I have to buy grated carrots?
No, you don’t! You can grate your carrot yourself. it’s cheaper and takes only 2 min. This is what you will need to grate the carrots.
Equipment
All you need for this recipe is a bowl, a whisk and a loaf pan.
Tips
-If you are grating the carrots, do it right before baking to avoid dehydration.
-Always use room temperature butter for your frosting to avoid lumps of butter.
How do you make moist carrot Cake with light cream cheese frosting?
- Preheat oven to 350°F.
- Spray your cake mold with baking spray or rub it with soft butter
- In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt.
- In a large bowl, beat together eggs, sugar and oil.
- Use a rubber spatula to fold the carrots and dry ingredients into the wet ingredients until fully incorporated.
- Pour the batter into the prepared cake pan and bake for 50 to 55 minutes at 350°F until a cake tester or toothpick comes clean when inserted into the center.
- Remove from the oven and cool in the pan for about 10 minutes. The flip onto a cooling rack and cool to room temperature before frosting.
For the frosting:
In a bowl, whisk all the ingredients together until the frosting looks homogenous.
Storage
Like with any cake, air is not your friend. Once the cake has cooldown, wrap it in plastic wrap and put it in an airtight container. Once the cake is sliced, it releases even more moisture.
You can keep it on your countertop for up to 4 days if you DO NOT have the cream cheese frosting on top.
If you have the frosting on top, it is better store in the refrigerator for 7 days max.
What to serve with it with?
The cream cheese frosting is the best combination in my opinion. If you don’t like frosting you can eat it as is or a scoop of vanilla ice cream compliments it well.
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Print
Moist carrot cake with light cream cheese frosting
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: World
Description
A moist carrot cake great for beginners.
Ingredients
1½ cups all-purpose flour
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup vegetable oil
• ¾ cup dark brown sugar
• ½ cup granulated sugar
• 3 large eggs room temperature
• 2 cups grated carrots
For the frosting:
1 cup cream cheese
1 tbsp butter (soft)
1/3 cup icing sugar
1 tsp vanilla
Instructions
For the cake:
1. Preheat oven to 350°F.
2. Spray your cake mold with baking spray or rub it with soft butter
3. In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt.
4. In a large bowl, beat together eggs, sugar and oil.
5. Use a rubber spatula to fold the carrots and dry ingredients into the wet ingredients until fully incorporated.
6. Pour the batter into the prepared cake pan and bake for 50 to 55 minutes at 350°F until a cake tester or toothpick comes clean when inserted into the center.
7. Remove from the oven and cool in the pan for about 10 minutes. The flip onto a cooling rack and cool to room temperature before frosting.8
For the frosting:
In a bowl, whisk all the ingredients together until the frosting looks homogenous.
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