Viral Moist Carrot Cake Recipe - Everyday Dishes - Baking (2024)

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by Cheryl Najafi on Mar 27, 2016 23 comments »

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Practically everyone has a carrot cake recipe that they think is the best, but after just one bite of our extra moist carrot cake recipe we think you’ll reconsider!

Fresh baby carrots already peeled make preparation so much easier and faster, but if you already have a bag of carrots in the fridge that need to be trimmed and peeled, go for it! Just make sure to throw in a few extra to bring the weight back up to one pound—after all it is called carrot cake for a reason.

Viral Moist Carrot Cake Recipe - Everyday Dishes - Baking (1)

If you feel you need to make the layers more level, trim them but don’t let the scraps go to waste! Dry them in a warm oven, turn them into crumbs and press them into the sides of the frosted cake for a decorative touch.

Since we mentioned frosting, ours really ‘takes the cake.’ Rich and plentiful, it presents an extra smooth finish because the powdered sugar has been sifted into the mixture. It’s just another reason why our recipe makes an exceptional moist carrot cake that’s bound to become your favorite.

Carrot Cake Recipe Tips:

  • How do we get our cake so moist?Once out of the oven, cool the layers on a rack for 10 minutes. Then invert them, remove the pans that have been lined with parchment paper, peel off the paper and place the pans back on each layer for about two hours. This seals in the moisture so you can enjoy this cake’s density without it being dry.
  • Can’t get enough Carrot Cake? Give our Inside-Out Carrot Cake Muffins a try!

Viral Moist Carrot Cake Recipe - Everyday Dishes - Baking (3)

Moist Carrot Cake Recipe

Prep Time: 25 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 20 minutes mins

Our moist carrot cake recipe melts in your mouth. The secret is all about what happens when it’s out of the oven—plus that extra creamy frosting.

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Ingredients

Yield: 12 servings

4.26 from 270 ratings

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carrot cake

frosting

Instructions

  • Preheat oven to 325 degrees then line the bottom of two 9" cake pans with parchment paper. Spray the pans and paper with non-stick cooking spray and set aside.

  • In a large mixing bowl, whisk the sugar, oil and eggs together until completely blended then set aside.

  • Add the carrots to the bowl of a food processor fitted with the steel blade and pulse until the carrots are very finely chopped and resemble the texture of wet sand. Then, add them to the sugar, oil and egg mixture, stirring to combine.

  • Sift the flour, baking soda, salt, and cinnamon on top of the wet ingredients and carefully fold the wet and dry ingredients until completely blended. If you’d like to add nuts or raisins, now is the time to fold them into the batter (our office voted a unanimous ‘no’).

  • Divide the batter evenly into the two prepared cake pans and bake 45−50 minutes—the cakes will be firm in the center and just beginning to pull away from the sides of the pan.

  • Remove the cakes from the oven and cool them on a rack for about 10 minutes.

  • When the cakes have rested but are still quite warm, invert the layers onto a sheet of waxed paper. Remove the pan, peel the parchment paper from the bottom of the cake then replace the pan back over the cake to cover it and seal in the moisture. Leave the cakes covered until they are completely cooled (at least 2 hours).

  • While the cakes are cooling, get started on the cream cheese frosting. Add the softened butter and cream cheese to a medium-sized mixing bowl and cream together until completely combined and no lumps remain. Then, sift in the powdered sugar, stirring until perfectly smooth.

  • Add the vanilla and stir once more to combine. If the frosting’s too thick, add a few drops of milk until the consistency’s correct. Cover with plastic wrap and store at room temperature until you are ready to frost the cake.

  • When the cakes are cool and the frosting has been made, remove the pans to uncover the cakes. Place the first layer on a serving plate and evenly coat the top of the cake with frosting. Place the next layer upside down on top of first layer and press gently but firmly into place. Coat the top and all sides of the cake evenly with the remainder of the frosting.

  • Refrigerate the cake until ready to serve then slice into big wedges and enjoy!

Author: Cheryl Najafi

Course: Dessert

Calories: 961kcal, Carbohydrates: 126g, Protein: 7g, Fat: 49g, Saturated Fat: 19g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 12g, Cholesterol: 142mg, Sodium: 666mg, Potassium: 188mg, Fiber: 2g, Sugar: 108g

Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!

Viral Moist Carrot Cake Recipe - Everyday Dishes - Baking (4)

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originally published on Mar 27, 2016 (last updated Jan 1, 2024)

23 comments Leave a comment »

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23 comments on “Moist Carrot Cake”

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  1. Joy

    SUPER MOIST

  2. Sam

    I made cupcakes out of this recipe. I didn’t change anything to the mixing or the recipe, just the amount of time in the oven. It made 24 cupcakes and left them in the oven for 20 minutes at the temp stated in the recipe

  3. Kayla

    This THEE best carrot cake! Found this recipe in 2020 and I’ve made it more than 20 times. It’s always a hit and I get so many compliments on it (although I can’t take credit)! Highly recommend.

  4. Ellen

    This recipe is delish!Have made several times
    This time I made cake late at night and was wondering if I can put cake in fridge overnight to cool and frost in the morning?

  5. Rebecca H.

    I made this for a friend’s birthday. It was an absolute hit! It was so moist, can’t wait to make it again. Thank you for sharing this recipe!

  6. Elizabeth

    Update: It was a HUGE hit. My entire family loved the cake. The consistency was great, very moist. Also the 4cups of sugar turned out to be the perfect amount. Already commissioned to make it again for an upcoming birthday!

  7. Jennifer

    Mine turned out great! I used 2 8in pans and divided equally with a measuring cup, however I feel the frosting recipe might be off . I used 4c of sugar and it was plenty and tasted like cream cheese frosting .

  8. Elizabeth

    Made this for easter tomorrow and the scraps from cutting of the top were delicious. My family gobbled every bite off the counter.

    I did half the confectioners sugar for the frosting, but I prefer cream cheese frosting to still be a little tangy. Overall great recipe!! I can’t wait to serve it.

  9. Jamie

    I’m so confused! I went to make this for Easter tomorrow and it’s been over an hour at this point and my cake is still loose inside when the toothpick comes out. I’ve covered it and have it cooking still so that the center hopefully gets to the same place the outside of the cake is. I reread every ingredient and instructions and I did every step the way it says to so I’m disappointed. Hopefully it turns out ok..!

  10. Barbara

    Going to make this for Easter. Looks great!

  11. Karen Anderson

    Can I make a sheet cake or cupcakes with this recipe? Do I need to make any changes?

  12. Ginger

    Where is the answer to the questions?
    Also can brown sugar be substituted for some of the regular sugar?

  13. Kari

    I have to make this for all the birthdays in my sister’s family

  14. Debbie

    This was by far the best carrot cake recipe ever. My cake was moist and delicious my husband really enjoyed it.

  15. Kerry

    It was very greasy and not cooked although the toothpick came out clean not sure what I done wrong but absolute disaster and went in the bin

  16. Carol

    Delicious recipe. This is my go to! Question- if I make cupcakes do I need to change anything?

    Thank you

  17. Anne

    Looks amazing!
    Quick question, on the video when adding eggs and oil in the bowl… What is the white creamy ingredient added before mixing?
    Thanks!

  18. Heather

    Can this be made into a 9×13 sheet cake? If so how tall does it get. Or if stacking a 9×13 sheet cake do you recommend doubling it?

  19. Jennica

    Great recipe I make often! But now I want to make cupcakes out of it should I have to change anything?

  20. Lori

    Very good recipe! We added chopped pecans and golden raisins – delicious!

    We made a double batch of frosting and had so much left over (even with completely frosting a two-layer cake) that we were *forced* 😉 to make a batch of carrot cake cupcakes.

    Now my family of 10 has had this delicious recipe twice in one week! Thank you again!

  21. Jane Banner

    Is there any chance these amounts can be added in the british measurements please ? I have no idea what size cup you use etc . I would be very grateful

  22. Kathleen Scully

    What kind of oil is best,can you use olive oil.

  23. Carol christie

    The cake was delicious and Moist. I made mine in a 9 by 13 pan. So I only did half the frosting recipe.

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Viral Moist Carrot Cake Recipe - Everyday Dishes - Baking (2024)

FAQs

How to make a cake more moist? ›

10 WAYS TO MAKE CAKE MOIST
  1. USE THE CORRECT TEMPERATURE AND BAKING TIME. Consider lowering your oven temperature slightly when baking a cake. ...
  2. USE VEGETABLE OIL. ...
  3. USE BUTTERMILK INSTEAD OF MILK. ...
  4. ADD INSTANT PUDDING MIX. ...
  5. ADD MAYONNAISE. ...
  6. USE SIMPLE SYRUP OR GLAZE. ...
  7. USE CAKE FLOUR. ...
  8. DON'T OVERMIX.

Why do bakers soak cakes? ›

Let me introduce you to the cake soak.

When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

How do you keep carrot cake moist overnight? ›

To maximize the freshness of carrot cake, proper storage is essential. Always use airtight containers, plastic wrap, or resealable bags to protect the cake from air exposure. If your cake contains cream cheese frosting, refrigerate it to prevent spoilage. Freezing is an excellent long-term storage option.

Is carrot cake healthier than regular cake? ›

The Calorie Content of Carrot Cake vs.

However, even though carrot cake has a higher fat content, it can bit a healthier choice compared to regular cakes especially because carrot cake is made with whole wheat flour, which is a healthier choice of flour, unlike white flour.

What makes a cake more moist, oil or butter? ›

Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.

Is water or milk better for moist cake? ›

Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.

What liquid keeps cakes moist? ›

Why Should I Add Simple Syrup to Cakes? Simply put, it keeps the cake moist throughout every stage of assembly and decoration. Not only does it help keep your cake moist, but it also helps to add sweet flavor which is always good!

What causes a carrot cake to be dry? ›

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

Can carrot cake batter sit overnight? ›

If you don't wish to mix and bake this sourdough carrot cake straight away, you can ferment the cake batter overnight. In order to do this, you will want to mix the batter a little differently. To ferment the cake batter overnight, leave out the baking soda, but mix the rest of the ingredients as instructed.

Why is my carrot cake too moist? ›

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

What's the green stuff in carrot cake? ›

Harold McGee, author of On Food and Cooking, explains that carrots turn green when the batter “contains too much baking soda, or when the soda isn't evenly mixed in the batter.” Carrots contain pigments that are sensitive to changes in pH balance.

What is the most healthy cake in the world? ›

Angel Food Cake

Angel food cake is healthy because It does not contain egg yolk and butter. Without egg yolk and butter these cakes are low on calories and fats.

Does adding oil make a cake more moist? ›

Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness. It also coats the flour uniformly, which keeps the layers from being tough even if the batter is overbeaten.

What does adding applesauce to cake do? ›

Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.

Does sour cream make a cake moist? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Does applesauce add moisture to baked goods? ›

Whether store-bought or homemade, unsweetened applesauce is just cooked and puréed apples. It contains lots of water, some natural sugar, fiber, and pectin. This high water content is both good (because it adds moisture to the final product) and bad (because high moisture = more gluten development = tough cakes).

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