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Easy and Moist Carrot Cake

This Easy and Moist Carrot Cake is a delightful dessert with rich flavors and tender crumbs, perfect for celebrations or cozy gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 280 g All-purpose flour Providing the perfect base with a soft texture.
  • 1.5 teaspoons Baking powder Ensuring a light and airy lift.
  • 1 teaspoon Baking soda Working together with the powder for a tender crumb.
  • 0.75 teaspoon Table salt Enhancing the flavors beautifully.
  • 300 g Granulated sugar For that essential sweetness that balances the spices.
  • 2 teaspoons Cinnamon Filling your kitchen with a warm, fragrant aroma.
  • 0.5 teaspoon Nutmeg Adding a delightful depth of flavor.
  • 150 g Egg Bringing moisture and binding everything together.
  • 230 g Oil For that irresistibly moist texture your cake craves.
  • 30 g White vinegar Activating the baking soda for the perfect rise.
  • 180 g Whole milk Simmering hot, melding flavors and enriching the batter.
  • 240 g Carrot Finely shredded, providing that signature sweet and earthy taste.
  • 120 g Pecans or walnuts Toasted and diced, adding crunch and nutty flavor.
  • 70 g Raisins (optional) For a touch of sweetness and chewiness.
Frosting Ingredients
  • 250 g Powdered sugar To create a luscious frosting.
  • 226 g Unsalted butter Delivering creaminess to your frosting.
  • 0.125 teaspoon Table salt To balance the sweetness.
  • 225 g Cream cheese Whole fat, for a rich, tangy frosting that pairs beautifully with the cake.

Method
 

Preparation
  1. Preheat the oven to 330°F (165°C) for even baking.
  2. Spread the pecans on a baking sheet and toast for about 15 minutes until lightly browned. Allow them to cool before dicing.
  3. Grease the bottom of two 8-inch round cake pans with butter and attach parchment paper for easy removal.
  4. Peel and finely shred the carrots.
  5. In a medium bowl, mix the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
  6. In a large bowl, whisk the eggs, oil, and vinegar until blended.
Mixing Ingredients
  1. Gradually add hot milk to the wet ingredients, whisking well after each addition until smooth.
  2. Pour the dry ingredients into the wet mixture and whisk until combined.
  3. Fold in the toasted pecans, optional raisins, and shredded carrots gently.
Baking
  1. Divide the batter evenly between the prepared pans and bake for about 35 minutes. A toothpick inserted in the center should come out clean.
  2. Allow the cake to cool at room temperature.
Frosting
  1. Beat the unsalted butter, powdered sugar, cream cheese, and salt together until creamy. Optional: Add more butter for a stiffer consistency.
Assembly
  1. Run a spatula around the edges of the cooled cakes to release them. Trim the tops if necessary.
  2. Place the first layer on a turntable, spread a layer of frosting on top, and add the second layer.
  3. Apply a thin crumb coat around the cake and chill if desired.
  4. Once the crumb coat is set, apply a thicker layer of frosting and smooth it out.
  5. Decorate creatively using a piping tip or fork.
  6. Slice, serve, and enjoy!

Notes

For best results, use fresh ingredients. Omit raisins for a chunkier texture or experiment with additional spices like ginger.