Introduction

This moist carrot cake is a classic treat that’s perfect for any occasion. Loaded with finely grated carrots and a spiced batter, it’s topped with a creamy, smooth cream cheese frosting that melts in your mouth.

A slice of two-layer carrot cake sits on a white plate, each layer rich brown with visible small orange carrot pieces and textured crumbs. Between the cake layers is a thick, creamy white frosting that also covers the outside edges, with a soft, slightly swirled texture. Small crumbs have fallen around the slice on the plate. The background is a white marbled surface, bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups granulated sugar
1 1/4 cups oil
4 large eggs
1 lb package baby carrots (finely grated)
2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 1/2 tsp cinnamon
12 Tbsp unsalted butter (room temperature, 1½ sticks)
2 8 oz packages cream cheese (room temperature)
8 cups powdered sugar (sifted)
1 Tbsp pure vanilla extract

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit. Line the bottom of two 9-inch cake pans with parchment paper, then spray the pans and paper with non-stick cooking spray. Set aside.
Step 2: In a large mixing bowl, whisk together the sugar, oil, and eggs until completely blended. Set aside.
Step 3: Place the baby carrots in a food processor fitted with a steel blade. Pulse until the carrots are very finely chopped and have a texture resembling wet sand. Stir the grated carrots into the sugar, oil, and egg mixture.
Step 4: Sift the flour, baking soda, salt, and cinnamon over the wet ingredients. Carefully fold everything together until fully combined. If desired, fold in nuts or raisins at this stage.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 45 to 50 minutes, until the cakes are firm in the center and beginning to pull away from the sides.
Step 6: Remove the cakes from the oven and let them cool on a rack for about 10 minutes.
Step 7: While still warm, invert each cake onto waxed paper. Remove the pans and peel off the parchment paper. Replace the pans over the cakes to help seal in moisture. Leave covered until completely cool, at least 2 hours.
Step 8: To make the frosting, beat together the softened butter and cream cheese in a medium bowl until smooth and lump-free. Gradually sift in the powdered sugar, stirring until smooth.
Step 9: Stir in the vanilla extract. If the frosting is too thick, add a few drops of milk until you reach the desired consistency. Cover and keep at room temperature until ready to use.
Step 10: Once cakes are cooled, remove the pans. Place one layer on a serving plate and spread an even layer of frosting on top. Invert the second layer onto the first and press gently. Frost the top and sides evenly.
Step 11: Refrigerate the cake until ready to serve. Slice into large wedges and enjoy!

Tips & Variations

For extra texture, add 1/2 cup chopped walnuts or pecans to the batter before baking.
If you prefer a lighter frosting, reduce the powdered sugar slightly or add a bit more cream cheese.
Be sure to finely grate or pulse the carrots well to ensure the cake stays moist without large carrot pieces.

Storage

Store the carrot cake covered in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

A close-up of a two-layer slice of carrot cake with a light brown, moist texture full of small carrot pieces, separated and coated by a thick layer of creamy white frosting; the outer edge of the slice is also covered with the frosting, creating a smooth, slightly textured surface. The slice is placed on a white plate with a fork next to it, all set against a white marbled background. Behind it, there is a blurred view of the rest of the cake, which is also frosted white. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular carrots instead of baby carrots?

Yes, you can use regular carrots. Just peel and finely grate them or pulse in a food processor until they reach a fine, sandy texture similar to what baby carrots provide.

Is it necessary to cover the cake with the pan while it cools?

Covering the cake while it cools helps seal in moisture, ensuring the cake remains tender and moist. It’s a simple step that greatly improves texture.