Super Moist Carrot Cake


Submitted by Recipe Rain

Super Moist Carrot Cake

It doesn’t have to be a special occasion to serve up a moist and delicious carrot cake. Here’s just how you do it.

We were going to be doing a little potluck lunch at my church around the Easter holiday season. Everyone had quickly signed up for all the main entrees and easy side dishes. I was planning on making a pasta salad, but it looked like there were plenty of them already on the list. I am not much of a baker, but I found a recipe for a carrot cake a few weeks prior, so it seemed like this was the perfect time to try it out. I knew that it would get eaten, even if it wasn’t any good.

I had to work very carefully, because I don’t usually make desserts. I didn’t want it to be messed up. It was surprisingly very easy to put together. Way more simple than what I had originally thought. It looked liked something that came from our town bakery when I was done. I shocked myself.

There was going to be the true test when I took it to the potluck and got everyone’s feedback though. The anticipation was almost too much to take.


Super Moist Carrot Cake

Prep time 20 mins; Cook time 45 mins

Makes 1 9-inch double layer cake or 2 dozen cupcakes


  • 2 cups (260 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups (295 ml) canola or other vegetable oil
  • 1 cup (200 grams) Domino granulated sugar
  • 1 cup (200 grams) lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
  • 1 cup (100 grams) coarsely chopped pecans
  • 1/2 cup (65 grams) raisins
  • 8 ounces (225 grams) Philadelphia cream cheese, at room temperature
  • 1 1/4 cups (140 grams) powdered sugar
  • 1/3 cup (80 ml) heavy whipping cream
  • 1/2 cup (50 grams) coarsely chopped pecans, for topping cake


  1. MAKE BATTER: Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
  2. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
  3. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.
  4. BAKE CAKE: Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
  5. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
  6. TO FINISH: In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
  7. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.


You can buy cream cheese frosting to save some time.