Loads of shredded carrots, raisins, and warm spices make this moist carrot cake the ultimate treat. It’s easy to make and tastes amazing with silky cream cheese
Carrot cake immediately comes to mind when I think of Easter and spring recipes. The flavor and texture are insanely good and the cream cheese frosting pairs so perfectly.
Are you a fan of carrot cake?
I’ve shared the ultimate pineapple carrot cake before and today’s version is just as moist and flavorful. There are more carrots in today’s cake and the spices are slightly different.
The cake is covered in my favorite cream cheese frosting and decorated with chopped pecans. You can skip the nuts if you wish or use something else like walnuts.
Why this Moist Carrot Cake recipe works
- The carrots are shredded with a grater so they are finer in texture as opposed to using a mandoline.
- Greek yogurt is used to help keep the cake moist.
- Oil is used instead of butter which also adds to the moisture of the cake.
How to make moist carrot cake
The Cake Batter – The batter is super simple to prepare. It doesn’t require a mixer like my vanilla cake, white cake, or chocolate cake. All you need is a whisk and a large mixing bowl. Let go over the steps.
The Frosting – I used my favorite cream cheese frosting with one small change to make sure the frosting wasn’t too soft for a two-layer cake.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
Here’s how to put it together…
Prepare the cake pans. Lightly grease and flour two 9-inch cake pans and line the bottoms with parchment paper. The parchment paper will ensure the cake doesn’t stick to the pan.
Make the batter. Use a whisk to stir brown sugar, granulated sugar, oil, Greek yogurt, eggs, and vanilla together. Stir in finely shredded carrots and raisins. Then sift flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves into the batter. Stir it until everything is just combined.
Bake. Divide the batter evenly between the two pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Make the frosting. Beat cream cheese and butter together until smooth and creamy. Beat in confectioners’ sugar, meringue powder, vanilla, and salt until well combined.
Meringue powder helps thicken cream cheese frosting so it won’t seep out between cake layers.
Frost the cake. Once the cake layers have cooled, place one of the layers on a serving platter and cover the top with frosting. Set the second layer over the top then cover the entire cake with frosting.
Garnish if desired. If you like pecans or walnuts,
Refrigerate. Refrigerate the assembled cake for 1 hour before slicing and serving. This will set the frosting and make the cake easier to slice neatly.
Keep carrot cake in the refrigerator for up to 5 days. Alternatively, the cake can be frozen for up to 3 months.
What’s the best way to shred fresh carrots?
I like to use a box grater to shred carrots. Wash and peel them before shredding.
Avoid buying pre-shredded carrots from the grocery store. They are too thick and too dry for carrot cake.
What else can I make with shredded carrots?
If you have leftover shredded carrots to use up, try making my carrot cake scones. They are almost better than cake!