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–+ servings
Moist Carrot Cake Delight

Moist Carrot Cake Delight

Experience the bliss of Moist Carrot Cake Delight, a rich and fluffy cake made with fresh carrots and topped with cream cheese frosting.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with a gluten-free blend for gluten-free options
  • 2 cups granulated sugar adds sweetness and helps caramelize for a golden crust
  • 1 teaspoon baking powder essential leavening agent
  • 1 teaspoon baking soda essential leavening agent
  • 1 teaspoon ground cinnamon warm spice that creates a flavor explosion
  • 1/2 teaspoon ground nutmeg warm spice that creates a flavor explosion
  • 1/2 teaspoon salt balances out sweetness
  • 1 cup vegetable oil keeps the cake moist and tender
  • 4 large eggs binds and adds moisture
  • 2 teaspoons vanilla extract infuses aromatic flavor
  • 3 cups grated carrots main flavor and texture contributor
  • 1 cup crushed pineapple optional; drain well before using
  • 1 cup chopped walnuts or pecans optional; omit for nut-free option
For the Frosting
  • 8 ounces cream cheese full-fat recommended for best texture
  • 1/2 cup unsalted butter softened for easy mixing
  • 4 cups powdered sugar sweetens and thickens the frosting

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Cake pans
  • Electric mixer
  • Wire Rack

Method
 

Step-by-Step Instructions for Moist Carrot Cake Delight
  1. Preheat your oven to 340°F (170°C) and grease and line two 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients until combined.
  3. In a separate bowl, whisk together the wet ingredients and then combine with the dry ingredients gently.
  4. Fold in grated carrots and any optional ingredients until evenly distributed.
  5. Divide the batter between the prepared pans and bake for 30-35 minutes.
  6. Cool the cakes in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.
  7. Beat together cream cheese and butter, add powdered sugar and vanilla extract until fluffy.
  8. Frost the cooled cake layers generously with the cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

For optimal results, always use fresh ingredients and avoid overmixing the batter.

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