Easy Moist Carrot Cake

The good news is this delicious Carrot Cake recipe is vegetarian, and with some substitutions, it can also be gluten-free, nut-free, and dairy-free.

This delightful carrot cake is filled with a luscious buttery fondant that complements it perfectly. It never fails to delight the taste buds and evoke a sense of nostalgia with every bit. If we were asked what our favorite cake is, we’d have to say it’s the carrot cake; it honestly never fails to satisfy!

With its rich history and enduring popularity, carrot cake remains a cherished classic in the world of baking. We make carrot cake a lot partly because it’s Steve’s comforting go-to; he says it promises mega moments of joy and satisfaction in every slice, even without pairing it.

What’s To Love?

💕 Quick and fairly easy to prepare.
💕 Doesn’t require any hard-to-find ingredients.
💕 It tastes as good as it looks, and it’s bursting with flavor.
💕 We can’t express this enough — it’s very moist yet super fluffy.
💕 Moist Carrot Cake offers a deep, satisfying taste without being overly carroty.
💕 Great for making in advance and freezing portion sizes.
💕 Decorate how you wish by adding more ingredients or using less.
💕 Perfect for entertaining to serve at parties or gatherings.

Have you already tried Moist Carrot Cake? If so, let us know how it was…we can’t wait to hear all about it!

Carrot Cake Origin

This luscious cake is thought to have originated in England, where wives used carrots to sweeten their desserts naturally during World War II. Over the years, the carrot cake has evolved into a timeless treat that’s now enjoyed by everyone worldwide.

The use of carrots in desserts dates back to medieval times. Carrots, which contain more sugar than most vegetables (except beets), were used as a substitute for sugar and sweeteners. Recipes from medieval Europe feature carrot puddings and sweet carrot dishes.

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Carrots — we suggest using organic because the extra flavor will stand out.
• Flour — use all-purpose flour, which is sometimes referred to as plain flour.
• Sugar — use coconut sugar; it adds so much flavor. For a sugar-free version, check out our recommended options below.
• Oil — use rice bran oil because it makes the cake extra fluffy.
• Buttermilk — it makes cakes moist right from the start.
• Eggs — use large eggs at room temperature.
• Baking Powder — use a high-quality baking powder to avoid aluminum, which helps with its extra fluffiness.
• Baking Soda – also referred to as bicarbonate of soda, it makes cakes rise and become light and fluffy.
• Spices – we add cinnamon and nutmeg.
• Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
• Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
• Walnuts — we suggest buying chopped walnuts for convenience.
• Butter — use unsalted.
• Powdered Sugar — also called icing sugar in some countries. It’s used instead of caster sugar because it dissolves better.
• Toppings — these edible carrot sugarcraft toppers are optional but are worth the extra effort.

NOTE: In our video, we used full-fat Philadelphia cream cheese for the fondant, but we found it turned quite sloppy after adding powdered sugar. Using butter is quite old-fashioned, but it holds together much better.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Flour — rice flour is a great alternative; substitute equal amounts of rice flour and 1/2 teaspoon of guar gum.
• Sugar — use light brown sugar or for a sugar-free version, check out our recommended options below.
• Oil — use an alternative such as vegetable oil or sunflower oil.
• Buttermilk — Use full-fat milk and a teaspoon of fresh lemon juice, give it a stir before using.
• Spices — while cinnamon and nutmeg are traditional, add a pinch of ginger, allspice, or cloves for extra warmth and flavor.
• Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
• Walnuts — a great alternative are pecans, and adding jumbo raisins or other dried fruits is a great fruity variation if you’re allergic to nuts. Or, simply omit.

Looking for something slightly different? Try powdered sugar mixed with water instead of using a creamy cheese topping and filling; this eliminates cutting the cake in half. Decorate with the icing drizzling over the sides, topping with edible carrot sugarcraft toppers, and crushed walnuts.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.

If you have made the Carrot Cake with any customizations, we’d love to hear about it; please message us in the comments.

Best Sugar-Substitutes

Here is a list of sugar substitutes with zero impact on blood sugar. Removing the refined sugar and carrot sugarcraft toppers reduces the carbohydrates to 34g per serving.

▶︎ Erythritol — ensure you buy free from GMO. Use equal amounts.
▶︎ Xylitol — ensure you buy free from GMOs, which originates from birch trees. Use equal amounts.
▶︎ Swerve — the ingredients are erythritol, oligosaccharides, and natural flavors. Use equal amounts.
▶︎ Allulose — is a rare sugar naturally found in fruits, figs, etc. We feel it can leave a slightly bitter aftertaste. Use equal amounts.

NOTE: The best combinations for the Moist Carrot Cake are erythritol, xylitol, swerve, or allulose. Use powder versions for the creamy topping.

Please let us know in the comments what sugar substitute you used and how much. This will help other super cooks.

Instructions – Overview

Moist Carrot Cake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ To begin, gather your ingredients: grated carrots, all-purpose flour, sugar, eggs, vegetable oil, baking soda, baking powder, cinnamon, nutmeg, cloves, and optionally, chopped nuts and raisins. Preheat your oven to Gas 4, 180°C, 350°F, and grease and flour your cake pans.

▶︎ Combine the flour, sugar, eggs, oil, baking soda, baking powder, salt, and spices in a large mixing bowl. Mix well until all ingredients are thoroughly incorporated, ensuring a smooth and consistent batter. Fold in the grated carrots and chopped walnuts.

▶︎ Next, pour the batter into the prepared cake pan, spreading it evenly to ensure even baking. Place the pan in the preheated oven and bake for approximately 40-55 minutes, or until a toothpick inserted into the center comes out clean.

▶︎ Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

▶︎ Finally, frost the cooled carrot cake with a generous layer of fondant inside and spread it evenly over the top. Serve slices of this moist and delicious carrot cake and enjoy the warm, comforting flavors that make it a timeless favorite.

NOTE: An alternative to cream cheese is to mix approximately 200g of powdered sugar and a little cold water. Gradually add the water until it’s a little runny and is able to drip slightly over the sides of the cake.

For more detailed instructions, notes, and ideas…see the recipe card.

Removing From The Pan

For best results, use a cake pan with a detachable base (unclippable sides), like this round baking pan.

Unclip the springform sides, lift it off, then gently slide the whole bake off the loose pan bottom onto a plate. If you lined your pan with parchment paper, then now’s the time to remove it.

Tools You’ll Need

Want to make the best Moist Carrot Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• 20cm Springform Cake Pan
• kMix – or this award-winning hand mixer.
• Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
• Grater – to grate the carrots.
• Vegetable Peeler – to peel the carrots.
• Parchment Paper – to line the cake pan to prevent sticking.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately.

If you love those gadgets for this recipe, then you might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

This Moist Carrot Cake is frequently eaten as a standalone dessert, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ Should you like to add something for an extra special treat, why not try a dollop of Boozy Whipped Cream, thick pouring cream, or a scoop of Vanilla Ice Cream for added creaminess? 

▶︎ Drinking a hot cup of tea, such as Earl Gray, or a flavorful coffee to balance the sweetness is also an accompaniment.

More Recipes

Here are some other delicious recipes that we think you might also like:

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

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FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Moist Carrot Cake every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.