Moist Carrot Cake Recipe Recipe
This is my favorite Carrot Cake Recipe. It is full of flavor and moist without being mushy. Grate the carrots in the largest setting of the grater. Pair this cake with Cream Cheese Frosting recipe and you will find it hard not to have another slice.
Recipes and more at make-fabulous-cakes.com
Carrot Cake: 2 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cups oil
1 cup granulated white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup nuts (pecans or walnuts) optional
1 cup raisins (optionalCream Cheese Frosting: 8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
- Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
- Mix together in a bowl together flour,baking soda, baking powder, salt, cinnamon and nutmeg.
- In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
- Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
- Add the grated carrots. Then add nuts and raisins if desired.
- Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.
- To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.
Member recipes are not tested by the CHOW food team.

Delish. Your recipe is more economical than mine, just as moist & didn't sink in the middle thanks to the extra eggs & am adopting yours as my go to recipe from now on. The only deviation I made was by adding 1 Tablespoon of vanilla, toasted the walnuts (which I won't do next time)& didn't have raisens but will add them next time. I modified my frosting recipe a bit to lower the calories by cutting down on the butter. My usual go to recipe has shredded coconut & crushed pineapple, 2 less eggs, 1 less cup of sugar & 1/4 cup less oil. I add my own spice blend but must say it was always a hassel since I had to have addt'l ingredients on hand for my old version & wasn't able to whip it up on a whim without going to the store. Thank you!
It was delicious, I followed the recipe to the letter "t", however mine did not come out moist. What should I do to have it moist. Thanks for sharing.
Hands down best carrot cake I've ever had let alone made! Even my husband loved it and he usually doesn't eat carrot cake! Definitely going to be a new family favorite. Thanks for sharing!
Incredibly good--especially considering how quick it is to make. I ended up having to make cupcakes instead (didn't have the right pans) and I can't stop eating them. My new standard recipe, thanks!