Moist Carrot Cake Recipe

5 from 1 vote

A delicious moist old-fashioned carrot cake

Prep Time30

Active Time35

Total Time1 35

Course: Dessert

Cuisine: American

Yield:

Calories: 691cal

Author: Melissa Haines

Preheat the oven to 350 degrees
In a large bowl, mix the eggs, sugar, and oil.
In a separate bowl, mix the flour, cinnamon, baking soda, baking powder, salt, and nutmeg
Add the flour mixture to the egg mixture
Fold in the carrots, raisins, and walnuts
*For an extra precaution, to keep cake from sticking to the bottom, you can cut round pieces of parchment paper and place them into the bottom of the cake pans
Grease (2) 9-inch baking pans
Pour the batter evenly into both pans
Place the baking pans on a baking sheet Bake for 35-40 minutes - A toothpick inserted into the middle should come out clean
Let the cakes cool slightly (about 10 minutes) and then flip them over onto a place to completely cool
Mix the frosting, by mixing butter and cream cheese
Add the vanilla, and mix in
Pour in confectioners' sugar and mix well
Place a cooled off cake round, upside down onto a cake platter
frost the top of the cake
place the other cake upside down on the frosted piece
frost the outside of the stacked cakes

Easiest Alternative for Preparing:

Instead of using 2 round cake pans, use 1 9x13 inch pan for a quick and "no-fuss" cake

Tips for Frosting the Cake:

So the frosting does not melt, make sure your cake halves have completely cooled
Spread a thick layer of frosting between both slices of cake
Some people prefer their frosting to have walnut pieces in it. You can fold those in after your frosting has come together

Tips for Shredded Carrots:

Store-bought shredded carrots are convenient but not as moist as shredding them yourself
Using a food processor is an easy way to shred carrots
Using a box cutter will get the finest pieces of shredded carrots

Fun Add-Ins for Carrot Cake: