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Unbelievably Moist Carrot Bake: Your New Favorite Dessert

Indulge in this unbelievably moist carrot bake, a dessert that will quickly become a favorite. This recipe combines classic flavors with a delightful texture, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 0.5 cup drained crushed pineapple optional
  • 0.5 cup chopped walnuts or pecans optional
Frosting Ingredients
  • 8 ounces cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 2.5 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 340°F. Grease and line two 8-inch cake pans.
  2. Whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Add oil, eggs, and vanilla extract to dry ingredients. Mix until smooth.
  4. Fold in carrots and pineapple (if using).
  5. Fold in nuts (if using).
  6. Divide batter into pans. Bake for 30-35 minutes, or until a skewer comes out clean.
  7. Cool cake layers completely in pans before frosting.
  8. For frosting, beat cream cheese and butter until creamy.
  9. Gradually add powdered sugar and vanilla extract to frosting. Beat until fluffy.
  10. Spread frosting between and over cake layers.
  11. Decorate with nuts or cinnamon (optional).

Notes

For an extra moist cake, consider adding a thin layer of simple syrup after baking and before frosting.