Carrot Cake – Moist, Spiced, and Made With Love

Name: Carrot Cake – Moist, Spiced, and Made With Love
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Ingredients: 2 cups (about 313 g) all-purpose flour; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger (optional); 1½ cups packed brown sugar; ¼ cup granulated sugar (optional, depending on sweetness); 1 cup (240 ml) vegetable oil; 4 large eggs, at room temperature; 3 cups (about 300-320 g) freshly grated carrots; 1 cup chopped walnuts or pecans (optional); ½ cup raisins or crushed pineapple (optional variation); Cream Cheese Frosting:-; 16 oz (about 452 g) cream cheese, softened; ½ cup (113 g) unsalted butter, softened; 4 cups (480 g) powdered (confectioner’s) sugar; 1.5 teaspoon vanilla extract; Pinch of salt (optional, to balance sweetness)

A classic carrot cake that’s moist, warmly spiced, and full of heart — made with freshly grated carrots, rich brown sugar, warming cinnamon and nutmeg, and crowned with a creamy cream-cheese frosting. This delightful cake is perfect for birthdays, tea time, or any cozy celebration.

Nov 21, 2025 - 17:14

Nov 28, 2025 - 11:13

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Carrot Cake – Moist, Spiced, and Made With Love

Moist Carrot Cake

Prep Time 20 min

Cook Time 45 min

Serving 12

Difficulty Easy

This carrot cake is a timeless favorite — it blends the natural sweetness of freshly grated carrots with a tender, moist cake base enriched by warm spices like cinnamon, nutmeg, and ginger. The use of oil (rather than butter) helps keep the cake incredibly moist.

A generous swirl of cream cheese frosting adds richness and tang, making each bite deeply comforting and indulgent. This cake suits celebrations, cozy gatherings, or just a sweet treat with your favorite cup of tea.

Ingredients

2 cups (about 313 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional)
1½ cups packed brown sugar
¼ cup granulated sugar (optional, depending on sweetness)
1 cup (240 ml) vegetable oil
4 large eggs, at room temperature
3 cups (about 300-320 g) freshly grated carrots
1 cup chopped walnuts or pecans (optional)
½ cup raisins or crushed pineapple (optional variation)
Cream Cheese Frosting:-
16 oz (about 452 g) cream cheese, softened
½ cup (113 g) unsalted butter, softened
4 cups (480 g) powdered (confectioner’s) sugar
1.5 teaspoon vanilla extract
Pinch of salt (optional, to balance sweetness)

Nutritional Information

Calories: ~300–350 kcal (estimate based on oil, sugar, cream cheese)

Protein: ~4-5 g (from eggs, nuts)

Carbohydrates: ~40-45 g (sugars + flour + carrots)

Fat: ~15-20 g (from oil + cream cheese + nuts)

Fiber: ~2-3 g (from carrots + nuts)

Directions

How to Bake a Heartfelt, Moist Carrot Cake

Preheat & Prepare
- Preheat your oven to 175 °C (350°F). mycookingcorner.com
- Grease and line your cake pan(s) — you can use one 9×13-inch pan, or two 9-inch round tins. narts.org
Mix Dry Ingredients
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and (if using) ginger until well combined. Life Made Simple+1
Mix Wet Ingredients
- In another bowl, beat together the brown sugar, granulated sugar (if used), oil, and eggs until smooth and well mixed. Sally's Baking
Combine & Add Carrots
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Then fold in the grated carrots and nuts (and raisins / pineapple if using), mixing gently so you don’t overwork the batter. mycookingcorner.com
Bake
- Pour the batter into the prepared pan(s).
- Bake for 40-45 minutes, or until a skewer / toothpick inserted into the center comes out clean (or with a few moist crumbs). narts.org
- After baking, remove the cake and let it cool in the pan for ~10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Sally's Baking
- Gradually add in the powdered sugar, mixing slowly at first, then faster as it thickens.
- Finally, mix in vanilla extract and a pinch of salt (if using) to balance the sweetness. Sally's Baking
Assemble
- Once the cake is completely cool, frost the top with the cream cheese frosting.
- Optionally, sprinkle some chopped walnuts or pecans on top for garnish.
Chill & Serve
- Chill the frosted cake in the refrigerator for at least 30 minutes (or more) to help the frosting set.
- Slice and serve. This cake tastes even better the next day, as flavors mellow and meld.

✅ Tips & Variations

Spice it your way: Feel free to adjust the spices — more cinnamon, or add a pinch of allspice or cardamom for warmth.
Make it lighter: Add crushed pineapple or applesauce to reduce the oil slightly and boost moisture. mycookingcorner.com
Nut-free version: Skip nuts if allergic, or replace with shredded coconut for texture.
Raisin or fruit twist: Fold in raisins, dried cranberries, or even crushed pineapple for sweetness and chew. mycookingcorner.com
Gluten variation: You can try half whole-wheat flour or a gluten-free blend — but keep an eye on the moisture.
Frosting swap: Use a lighter whipped topping or Greek yogurt frosting instead of cream cheese if you prefer.