Easy Moist Carrot Cake Recipe

moist-carrot-cake-recipe
Today I am going to make easy moist carrot cake. It’s one of the most popular cakes in the United States and U.K. First I will make carrot cake and cream cheese frosting. It’s classic moist carrot cake, which is perfect for holidays like Christmas.

Enjoy this dense yet moist spicy carrot cake with cream cheese frosting which is delicately lemon flavored.

Moist carrot cake

Moist carrot cake

Moist Carrot Cake Recipe

For 8 persons, or a rectangular pan of 11 by 9 inch (28×22 cm)
Level: Easy
Prep time: 40 min
Cooking time: 45 to 55 min

Ingredients

    • 1 cup + 2 tablespoons all-purpose flour (150 g)
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon quatre-épices, or allspice *
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 medium carrot, grated (4.2 oz; 120 g)
    • 1 orange, zest only (optional)
    • 1/2 cup soft dark brown sugar (100 g)
    • 1/2 cup vegetable oil (120 ml)
    • 2 eggs
    • 1/2 cup walnut, chopped (60 g)
    • 2 tablespoons raisins (1 oz; 28 g)

For cream cheese frosting:

    • 1/3 cup + 1 tablespoon unsalted butter, at room-temperature (3.2 oz; 90 g)
    • 1 cup confectioner’s sugar (120 g)
    • 1/2 cup + 2 tablespoons cream cheese, softened (5 oz; 142 g)
    • 1 lemon, zest only (optional)*
carrot cake ingredients

carrot cake ingredients

Directions

1. Preheat oven to 340° F. (170° C.) 

Grease the pan and line the parchment paper.

2. Grate carrot. And zest an orange (optional); set aside.

3. On a parchment paper, sifted flour, ground cinnamon, quatre-épices* (or allspice), baking powder, baking soda, and salt. When you sift large amount of flour, it’s better to use a paper than a mixing bowl. Whisk a little and set aside.

4. In a separate bowl, add in soft dark brown sugar and vegetable oil. Whisk to combine. Stir in eggs one at a time.

5. Pour the dry ingredients into wet mixture all at once. Fold until combined.

6. Finally fold in grated carrot, roughly chopped walnuts, and raisins. Fill in the baking pan.

7. Bake for 45 to 55 minutes, or until an inserted wooden stick comes out clean.

8. Cream cheese frosting: In a mixing bowl, add cream cheese, unsalted butter, confectioner’s sugar, and lemon zest. Then cream altogether until homogeneous. Spread the frosting generously on top of carrot cake.

Note

* Quatre-épices means literally “four spices” in French, which is a mixture of ground white pepper, grated cinnamon, ground cloves, ground ginger at the ratio of 1:1:1:1. Quatre-épices gives your carrot cake special spicy character. If you don’t have it, add in allspice, ground ginger or nutmeg.

If you use muffin tins, bake for 25 to 30 minutes.

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  • http://anniegurumi.com Annie

    I love carrot cake! I wish I had an oven but sadly we don’t. Hope one day I can try your delicious treats in Korea!

    • Eugenie

      Yeah, one day :) Ah, Annie, don’t you have a plan to buy an oven? I thought the Christmas meringue I saw on Instagram was what you made, it was so cute!

      • http://anniegurumi.com Annie

        Haha No. I bought it! :) They don’t really have ovens in Shanghai, we are living here as expats so it’s pointless to make home renovations. (the company pays for our apartment!)

        • Eugenie

          Oh, I know how expat life is. I have a friend living in Italy as an expat. The couple now decided to have a baby because their flat is huge and it feels empty. :D

  • alisha

    i luv dis cake but i am a vegetarian. can u plz tel me d substitute of egg?

    • Eugenie

      Hi Alisha, This is an alternatives. 1 egg = 2 tablespoons water, 2 tablespoons flour, 1/2 tablespoon oil, 1/2 teaspoon baking powder. I believe you can find more tips any vegetarian community online. Happy holidays!

  • Amirah

    OMG!!! I am drolling lol :) but I have on problem… my husband HATES all types of cheese… another icing recipe please!!!!

    sorry had to resubmit this comment as my e-mail was incorrect before.

  • anysia dewi

    Eugenie…you have a very amazibg website and you tube video..lovveee it

    • EugenieKitchen

      Thank you for your kind words. :)