Easy Carrot Cake (Incredibly Moist)
Servings 20 servings
Calories 418kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 3 cups grated peeled carrots about 5 to 6 medium carrots
- 1 cup coarsely chopped pecans optional
- 1/2 cup raisins optional
- 8 ounces cream cheese at room temperature
- 2 teaspoons cornstarch optional
- 1 1/4 cups powdered sugar
- 1/3 cup cold heavy cream
- 1/2 cup coarsely chopped pecans for topping (optional)
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing, lining with parchment, and greasing again or flouring.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
- In a separate bowl, combine vegetable oil with both sugars and vanilla extract.
- Whisk in eggs one at a time into the sugar mixture.
- Fold in the dry ingredients gradually until the batter is smooth, then stir in grated carrots, pecans, and raisins.
- Divide the batter evenly between the prepared pans and bake until a toothpick comes out clean, about 35 to 45 minutes.
- Allow cakes to cool in pans for 15 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese until smooth, then gradually add powdered sugar and cornstarch, followed by heavy cream, beating until whipped and creamy.
- Assemble the cake by frosting the top of one layer, adding the second layer, and then frosting the top, leaving the sides bare. Sprinkle with chopped pecans.
Nutrition
Calories: 418kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 235mg | Potassium: 185mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3471IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg