Moist Carrot Cake Recipe

Cake

• 2 cups all purpose flour (240g)
• 2 cups granulated sugar (400g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups finely shredded carrots (1 pound bag of carrots) *see note below on how to measure carrots
• 1 cup vegetable oil (215g)
• 14 ounce can of crushed pineapple drained (~205g)
• 4 eggs
• 3/4 cup total, nuts and/or raisins (optional)

Frosting

• 8 ounce cream cheese, softened to room temperature (1 block, 226g)
• 1/2 cup butter, softened to room temperature (1 stick, 113g)
• 2 teaspoons vanilla extract
• 4 cups powdered sugar (480g)
• Pinch of salt

Shred Carrots

1. Peel and shred carrots: Start by peeling the carrots, then shred them using a food processor with a shredding blade for quick and easy prep. If you don’t have a food processor, a box grater works just as well, although it takes a little more effort

Bake the Cake Layers

1. Prepare the cake pans: Line the bottoms of three 8-inch or two 9-inch round cake pans with parchment paper and grease the sides. If you don’t have parchment paper, grease the entire pan with non-stick spray or butter to prevent sticking.
2. Turn on the oven: Preheat the oven to 325°F.
3. Toast your nuts (if using): If you plan on adding nuts to your cake, toast them first before making the batter. Allow the nuts to cool before incorporating them into the cake. Toasting brings out the flavor and enhances the texture.
4. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
5. Add wet ingredients: Mix in the shredded carrots, oil, drained pineapple, and eggs. Use a hand mixer on medium speed for 2 minutes until fully incorporated.
6. Fold in mix-ins (if using): Gently stir in chopped nuts and/or raisins if you’d like.
7. Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 55-60 minutes, or until the center is set, the cake is no longer jiggly, and it bounces back slightly when touched. The baking time can vary depending on the size of your pans, so keep an eye on your cake. I tend to fill my pans a bit more for thicker layers, which means longer baking time. If you're using three pans, the baking time will be shorter, so start checking for doneness a little earlier. Since oven temperatures can vary, I recommend using a toothpick to check for doneness - insert it into the center of the cake, and if it comes out clean or with just a few moist crumbs, the cake is ready.
8. Cool the cakes: Let the cakes cool in the pans for about 15-20 minutes, or until the sides of the cakes begin to pull away from the pans. Carefully remove the cakes from the pans and transfer them to a cooling rack. Be sure to let the cake layers cool completely before frosting them to ensure the frosting doesn’t melt.

Make the Frosting

1. ‍Beat the cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together at medium speed until smooth and creamy, for about 2 minutes.
2. Scrape down the bowl and add vanilla: Use a spatula to scrape down the sides of the bowl, then add the vanilla extract. Mix briefly until combined.
3. Gradually add powdered sugar: With the mixer on low speed, slowly add the powdered sugar, one cup at a time, to avoid a mess.
4. Whip until fluffy: After adding all the powdered sugar, increase the mixer speed to medium-high and beat the frosting for 2–3 minutes until it’s light, fluffy, and fully combined. Be sure to pause at least once to scrape down the sides of the bowl for even mixing.

Assemble the Cake

1. Prepare your base: Place a cake board or a large plate on your work surface. Add a small dab of frosting in the center. This acts as glue to keep the cake in place.
2. Layer the cake: Place the first cake layer on top of the frosting. Spread an even layer of frosting over the top. This will be the filling between the layers, so aim for a balanced thickness - not too thin, but not overly thick.
3. Add the next layer: Gently place the second cake layer on top. If making a two layer cake, place this layer upside down so the flat bottom creates a smooth, even top.
4. Apply a crumb coat: Spread a thin layer of frosting over the top and sides of the cake. This seals in crumbs and helps fill any gaps between the layers. Focus on smoothing the frosting around the middle and edges to build up straight, even sides. It may not look perfect yet, but don’t worry—this is just the base layer. Save enough frosting for the final coat.
5. Chill the cake: Place the cake in the refrigerator for at least 30 minutes to allow the crumb coat to set. This step helps prevent the layers from sliding when applying the final frosting.
6. Final frosting layer: Use the remaining frosting to coat the outside of the cake. Smooth it with a bench scraper for a clean finish, or use a knife or spoon to create texture. For this cake, I used a spoon to create a swirl design for a more rustic look.
7. Decorate: Top the cake with a ring of chopped walnuts or your favorite garnish to add a finishing touch.
8. Store the cake: Store the cake in the refrigerator. Once cut, cover the cake by pressing plastic wrap up against the cut and exposed portion of the cake. This will prevent it from drying out.

Makes approximately 12 servings