Moist Carrot Cake

Name: Moist Carrot Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup raisins (optional); 2 cups all-purpose flour (250 grams); 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/4 teaspoon ground ginger (optional); 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup vegetable oil (120 ml) (or canola); 1 3/4 cups brown sugar (158 grams) (lightly packed, I used light); 3 large eggs (room temperature); 2 teaspoons vanilla extract; 3/4 cup buttermilk (180 ml) (or use 3/4 cup milk and 2 teaspoons lemon juice whisked together); 2 1/2 cups finely shredded carrot (do not use shredded carrot from a bag); 3/4 cup chopped walnuts (or pecans, optional); 1/2 cup crushed pineapple (drained, optional); 1/2 cup unsalted butter (112 grams) (softened but still slightly firm to the tough); 8 oz cream cheese (226 grams) (full fat, brick-style, softened); 1 teaspoon fresh lemon juice; 1/4 teaspoon salt; 2-3 cups powdered sugar (220-330 grams) (sifted); 1/2 cup chopped walnuts (optional)

Instructions

Prep:20minCook:35min

This moist carrot cake with cream cheese frosting is always a favorite. It’s incredibly tender with a delicious carrot cake flavor thanks to warm spices, brown sugar and loads of shredded carrots. It can made with or without pineapple, nuts and raisins. So simple - it's the perfect carrot cake recipe!

Updated at: Fri, 14 Nov 2025 00:00:49 GMT