This moist and delicious Carrot Cake is an oil-based spice cake filled with lots of freshly grated carrots. It’s paired with a thick layer of luscious cream cheese frosting and topped with crunchy pecans for garnish.
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This delicious moist Carrot Cake recipe is from my brother-in-law, Gary.
He’s a great baker and he really loves making treats for all of us. If you like this cake, let him know in the comment!
Key to Success #1 – Finely Shred Fresh Carrots
The key to a rich and flavorful carrot cake is using freshly shredded carrots.
This moist carrot cake is not the place to use those bags of pre-shredded carrots from the grocery store.
For this recipe, you will need about 2-2/3 cups of freshly grated carrots.
This will be about 5 or 6 medium-sized carrots.
Use a vegetable peeler to peel the carrots then use a fine steel grater to grate the carrots.
Be sure to measure the grated carrots with a dry measuring cup to make sure that you have the proper amount in your cake.
Key to Success #2 – Do Not Overmix the Batter
Since this carrot cake is an oil-based cake, you do not need to use an electric mixer while making this recipe.
Start by mixing together the wet ingredients – eggs, oil, and sugar – with a wooden spoon.
Then mix in the dry ingredients until just combined.
The final step is to gently fold in the shredded carrots.
Be careful not to stir too much.
As soon as the batter looks completely mixed, you are ready to bake.
Key to Success #3 – Line Pans with Parchment
When making any layered cake, it’s important to line the cake pans with parchment paper.
You can get pre-cut parchment rounds that you can use to line the bottom of the pans without any bit of fuss.
But you can also make your own by cutting a circle with a pair of scissors.
If I am out of parchment rounds, I like to use a pencil to trace the outside of my cake pan onto the back of a piece of parchment paper then use a pair of scissors to cut it out.
After you put the parchment round in the bottom of your cake pan these USA Pans are my all-time favorite for even cake baking, be sure to spray the pan with non-stick cooking spray.
This includes spraying the piece of parchment in the bottom of the pan.
Save this Moist and Delicious Carrot Cake recipe to your favorite Cake Board.
- 2 1/4 cups all-purpose flour
- 3/4 tsp kosher salt
- 1/4 tsp nutmeg
- 1 1/2 Tbsp cinnamon
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups vegetable oil
- 6 eggs
- 2 3/4 cups finely shredded carrots
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 Tbsp vanilla extract
- 2-4 cups powdered sugar
- Preheat oven to 350 degrees F. Grease & flour 2 round baking pans.
- Mix eggs, oil, sugar until combined. Add dry ingredients. Mix until just blended then fold in carrots. Divide evenly into pans.
- Bake for 40-45 minutes, until completely brown.
- Remove from oven and allow to cool in pan for 20 minutes before removing. Cool completely.
- Spread frosting between layers then on the top of cake. Garnish with chopped pecans.
Nutrition Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g