Go Back

Moist Carrot Cake

A delicious and healthy take on a classic dessert, this moist carrot cake is packed with nutrients and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)
Frosting Ingredients
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Baking the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the oil and eggs until combined.
  4. Stir the wet ingredients into the dry ingredients until just mixed. Fold in the grated carrots, crushed pineapple, and chopped nuts if using.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Making the Frosting
  1. Beat together the cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla, mixing until combined.
Assembling the Cake
  1. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.
  2. Serve and enjoy!

Notes

For a healthier version, substitute half of the sugar with unsweetened applesauce. Consider pairing with fresh fruit for added vitamins.