This extra-moist carrot cake has a tender crumb and is jam-packed with goodies, all topped off with our favorite cream cheese frosting. Incredibly moist, this homemade cake is the dessert I am known for and one of my most requested. There is so much to love about this easy, from-scratch recipe!
An Easy Carrot Cake Recipe
This is a cake I’ve been making for about 25 years now, and it’s one I’m known for. I’ve made it literally a hundred times (most of those times for my friend Billy who dubs this the best carrot cake recipe ever)!
This carrot cake recipe is extra moist and fully loaded with add-ins. I love that this easy carrot cake recipe is baked in a 9×13-inch pan. No layering is required. It’s so good and so moist, that frosting isn’t needed but we all know that carrot cake deserves a good homemade cream cheese frosting. Once baked, this cake freezes well (even with the frosting).
How to Make Carrot Cake
Let the cake fully cool, then top it with cream cheese frosting or your favorite frosting recipe! Wet Ingredients – Eggs, unsweetened applesauce, light-flavored oil such as vegetable or canola oil, buttermilk, and granulated sugar make this cake extra moist and decadent. Add-Ins – What really makes this the best carrot cake is the add-ins! Crushed walnuts (or pecans), coconut, raisins, and a can of pineapple. Adding a can of crushed pineapple makes it incredibly moist, similar to a hummingbird cake which calls for pineapple and banana. Variations – Don’t feel like making cream cheese frosting? This cake is also amazing when it is topped with whipped cream or can be used to make cream cheese frosting
Tips for Moist Easy Cake
Grate carrots using the larger holes on a box grater, or with the shredding option of a food processor. Ensure ingredients are at room temperature. Line the pan with parchment paper if you’d like to lift the cake out to slice. No need to pull out the stand mixer; this cake is so simple that I use a spoon or rubber spatula and a bowl. This cake is deliciously rich and very moist, so store it covered in plastic wrap or in an air-tight container, in the refrigerator for up to 5 days. It tastes best if you bring it to room temperature before serving. This cake freezes well, bake it now and enjoy it later!
Did you love this Carrot Cake as much as we do? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
