- Exceptional Moistness: The technique of cooling the cake layers with pans placed back on them ensures unparalleled moisture retention.
- Rich Cream Cheese Frosting: A generous layer of creamy frosting adds a delightful tang that complements the sweet, spiced cake.
- Simple Preparation: Using baby carrots reduces prep time, making this recipe straightforward and accessible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Granulated sugar
- Vegetable oil
- Large eggs
- Baby carrots, finely grated
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter, room temperature
- Cream cheese, room temperature
- Powdered sugar, sifted
- Pure vanilla extract
Directions
- Prepare the Pans: Preheat the oven to 325°F (165°C). Line the bottoms of two 9-inch cake pans with parchment paper and spray with non-stick cooking spray.
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, oil, and eggs until well combined.
- Add Carrots: Finely grate the baby carrots using a food processor or box grater, then fold them into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Gradually add this to the wet mixture, stirring until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans on a wire rack for 10 minutes. Invert the cakes onto the rack, remove the parchment paper, and place the pans back over the cakes to seal in moisture. Let them cool completely for about 2 hours.
- Prepare Frosting: In a large bowl, beat the softened butter and cream cheese until smooth. Gradually add the sifted powdered sugar and vanilla extract, beating until creamy and well combined.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Servings and Timing
- Servings: 12 slices
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
Variations
- Add-ins: Incorporate chopped nuts like walnuts or pecans for added texture.
- Spices: Enhance the flavor with additional spices such as nutmeg or ginger.
- Pineapple: Fold in crushed pineapple for extra moisture and a hint of tropical sweetness.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Reheating: Bring slices to room temperature before serving, or warm gently in the microwave for a few seconds to soften the frosting.
FAQs
How can I ensure my carrot cake is moist?
Cooling the cake layers with the pans placed back on them helps seal in moisture, resulting in a tender cake.
Can I use regular carrots instead of baby carrots?
Yes, regular carrots can be peeled and finely grated as a substitute for baby carrots.
Is it necessary to sift the powdered sugar for the frosting?
Sifting the powdered sugar ensures a smooth, lump-free frosting.
Can I make this cake ahead of time?
Yes, the cake can be made a day in advance and stored in the refrigerator. Bring it to room temperature before serving.
What type of oil is best for this recipe?
A neutral oil like vegetable or canola oil works well in this carrot cake.
Can I freeze leftover carrot cake?
Yes, wrap slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
How do I prevent the cake from sticking to the pans?
Lining the pans with parchment paper and spraying with non-stick cooking spray helps prevent sticking.
Can I add raisins to this carrot cake?
Yes, adding raisins can provide additional sweetness and texture.
What’s the best way to grate the carrots?
Using a food processor fitted with a steel blade or a box grater will yield finely grated carrots suitable for this recipe.
How long should I let the cake cool before frosting?
Ensure the cake is completely cool, about 2 hours, before applying the frosting to prevent it from melting.
Conclusion
This moist carrot cake, with its rich cream cheese frosting and customizable variations, is a delightful dessert for any occasion. Its straightforward preparation and exceptional flavor make it a go-to recipe for both novice and experienced bakers.
moist carrot cake
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Savor the irresistible flavor of this moist carrot cake, made with finely grated baby carrots and warm spices. Topped with creamy, tangy cream cheese frosting, it’s a perfect dessert for any occasion, from birthdays to tea-time indulgences.
Ingredients
- Granulated sugar
- Vegetable oil
- Large eggs
- Baby carrots, finely grated
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter, room temperature
- Cream cheese, room temperature
- Powdered sugar, sifted
- Pure vanilla extract
Instructions
- Prepare Pans: Preheat oven to 325°F (165°C). Line two 9-inch pans with parchment and spray with non-stick spray.
- Mix Wet Ingredients: Whisk sugar, oil, and eggs in a large bowl.
- Add Carrots: Fold finely grated carrots into the wet mixture.
- Combine Dry Ingredients: Sift flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients.
- Bake: Divide batter between pans. Bake for 55 minutes or until a toothpick comes out clean.
- Cool: Let cakes cool for 10 minutes, invert onto a rack, and place pans back on top to retain moisture. Cool completely (~2 hours).
- Prepare Frosting: Beat butter and cream cheese until smooth. Gradually mix in powdered sugar and vanilla.
- Assemble Cake: Frost one cake layer, stack the second layer on top, and frost the entire cake.
Notes
- Add chopped nuts or raisins for texture.
- Ensure cakes are fully cooled before frosting.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American