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–+ servings
Delicious homemade carrot cake topped with cream cheese frosting and garnished with walnuts.

Moist Carrot Cake

A delightful two-layer carrot cake with grated carrots, pecans, and raisins, topped with a light and tangy cream cheese frosting. Perfect for celebrations and potlucks.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 ¼ cups vegetable oil
  • 1 teaspoon vanilla extract
  • 4 large eggs Room temperature preferred
  • 3 cups grated peeled carrots (about 4 medium carrots)
  • 1 cup coarsely chopped pecans
  • ½ cup raisins Optional, can be replaced with extra pecans or toasted coconut
For the Frosting
  • 8 ounces cream cheese Softened slightly
  • 1 ¼ cups powdered sugar
  • 2 teaspoons cornstarch
  • ⅓ cup cold heavy cream
  • ½ cup coarsely chopped pecans For topping, optional

Method
 

Preparation
  1. Preheat the oven to 176°C (350°F). Grease two 9-inch round cake pans, line the bottoms with parchment, then lightly grease the parchment.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
  3. In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla until smooth and slightly glossy.
  4. Add the eggs one at a time, whisking each egg in completely before adding the next.
  5. Fold the dry ingredients into the wet mixture with a rubber spatula until no streaks of flour remain.
  6. Fold in the grated carrots, chopped pecans, and raisins just until distributed. Avoid overmixing.
Baking
  1. Divide the batter evenly between the prepared pans. Smooth the tops and tap lightly on the counter.
  2. Bake for 35 to 45 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through.
  3. Let the cakes cool in the pans for 15 minutes, then invert onto wire racks to cool completely.
Frosting and Assembly
  1. For the frosting: beat the cream cheese until smooth. Add the powdered sugar and cornstarch; mix on low until combined.
  2. Pour in the cold heavy cream and beat on medium-high until light and airy, about 1 to 2 minutes.
  3. Spread frosting between the cooled layers, then frost the top and sides. Press remaining pecans onto the top.
  4. Refrigerate the finished cake for at least 30 minutes before slicing.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 5gSodium: 300mgFiber: 2gSugar: 34g

Notes

For a dairy-free option, use vegan cream cheese and plant-based cream. Store in the refrigerator for up to 4 days. Freezing instructions included.

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