This is the best carrot cake, hands down - a decadent carrot cake made from scratch. If you like carrot cake and cream cheese frosting, you will for sure love this recipe for Moist and Easy Carrot Cake.
I know my cake decorating skills need improvement, but what can I say, I’m human and not perfect! And, regardless of how it looks this Easy Carrot Cake tastes delicious.
I made this carrot cake for a special occasion (friend birthday) and everyone loved this cake. If you are looking for a carrot cake recipe this is one you need to put on your bucket list to try.
Tips and Tricks to Making this Moist and Easy Carrot Cake
Baking Pans Needed and Preparation
You are going to need 2 round 8″ baking pans. You will also need to divide the cake batter between the 2 baking pans.
The last thing you want is to spend time preparing and baking cake only to have it stick to the bottom of the pans. So think ahead and line your baking pans. I used two 8″ baking pans and greased and floured the sides.
For the bottom of the pans I cut two pieces of parchment paper in the shape of a square as large as the pans. I then folded the square in half and then in half again. I turned the pan over and rested the parchment paper against the bottom of the pan and traced and cut along the outline of the pan to create parchment paper in the shape of circles. I then trimmed it to fit inside the pan.
I'd be lying if I said, I didn't like Wilton brand cooking tools. I used these 8" baking pans, here. But you can use any baking pans so long as they aren't larger than 8" in diameter. Note that if the pans are larger, it just means that your cake will thinner and wider.
Don't Rush Perfection
Once the cake is ready, take it out of the oven and let it cool down. Let it cool down completely! That means, the cake needs to feel cool to the touch, not almost cool. There really is not point in icing a cake that is still warm from the oven.
Don't rush this! Be patient and wait. While you wait you can prepare the frosting.
Once you the cake has cooled down and you are ready to frost it, place a dollop of frosting on a cake board and then place your first cake layer down. Top with the cream cheese frosting and spread out. You can also place the frosting in a piping bag and pipe out the frosting. Once the frosting is spread out evenly, place second layer on cake. Use the butter cream frosting to create a crumb coat on top of the cake and on the sides of the cake, then refrigerate it for at least an hour.
Do your final coat of frosting and decorate sides and top as desired. Refrigerate the cake. This cake is dense and moist and will refrigerate well for up to 5 days.
You can also freeze for later. Before you freeze the cake, slice it in serving sizes. That way when you want to eat a piece, you can take it out per serving. Let the whole frozen cake thaw out in the refrigerator overnight. If you are taking a slice out, let it thaw out on the counter.
Drop a comment below if you made this moist and easy carrot cake. I’d love to see your pictures as well as see how you decorated your cake. So don’t forget to post your pictures on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula.
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- 2 ½ cups Flour
- 1 ½ tsp baking soda
- 1 ¼ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 1.5 cups sugar
- 4 large eggs
- 1 cups vegetable oil
- 1 tsp vanilla extract
- 2 cups grated carrots
- ¾ cups chopped pecans
- ½ cups raisins
- ¾ cups coconut flakes ((sweetened or unsweetened))
- 8 oz crushed pineapple (strained)
For Cream Cheese Frosting
- 8 oz cream cheese ((from fridge))
- 4 oz unsalted butter (softened)
- 1 tbsp vanilla extract
- 3 to 4 cups icing sugar
- 1 tbsp meringue powder
- ¼ cups cornstarch
- Preheat oven to 350 degrees. Line the bottoms of 2 (8" spring-form) pans with parchment paper (you can do this by tracing out the base of the pan and cutting what you have traced). This will help to detach the cake from the pan once cooled down. In addition, rub the sides with butter and sprinkle flour on top of the butter. This will help the sides detach from the sides easily.
- Mix thoroughly the flour, baking soda, baking powder, cinnamon and salt. Set aside. In the mixing bowl of a stand mixer, add the sugar, eggs, oil and vanilla. Mix for 2 to 3 minutes until well combined and light in colour.
- Remove bowl from mixer and stir in the flour until moistened, then the carrots, pecans, raisins, pineapple and coconut. Divide the batter into two and fill each spring-form pan with the batter. Bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out dry. Be careful not to over cook.
- Cool the cakes completely. The cakes can be frozen if you are making it ahead of time. You can then defrost to cover with frosting.
Cream Cheese Frosting:
- In the bowl of a stand mixer beat together the cream cheese and the butter until well combined and there are no lumps. Be sure to scrape down the bowl so that all the butter and cream cheese are incorporated.
- Add vanilla extract. In a separate bowl whisk together the powdered sugar, cornstarch and meringue powder.
- Start adding the dry ingredients ½ cup at a time into the cream cheese mixture scraping down the bowl every so often.
- Mix until light and fluffy. If the mixture is too thick, add 1 tbsp. of milk or cream until you reach the consistency you like.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 1281Total Fat: 50gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 126mgSodium: 441mgCarbohydrates: 207gFiber: 4gSugar: 173gProtein: 8g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.