Moist Carrot Cake Recipe

30. June 2020

Prep time: 2 hours

Serves: 12-16

It is literally the best carrot cake in the world! Such an easy recipe for an original homemade carrot with the most delicious cream cheese frosting. Almost everyone loves it and it is always a good idea to make it, either for friends or family or to other special occasions. Once I baked a wedding cake with one tier carrot cake, the guests and the married couple loved it.

The best part is not only that it is a very easy carrot cake recipe, but that it is a moist recipe! The unique flavor of carrots, the moistness with some crunchy nuts in between. The icing perfectly complements the cake, it is mainly cream cheese, thus very fresh, with a bit of butter and sweetened with powdered sugar and a bit of lemon juice. Get inspired by these classic recipes as well:


Best ever Carrot Cake in the world!

I am particularly enthusiastic about this recipe, because after many trials I came up with the best recipe! It is a delicious, super moist carrot cake and has the perfect sweetness. American recipes are perceived as extremely sweet for European taste buds, thus I adjusted it. I simply halved the sugar amount of American recipes and made the adjustments of other ingredients as well.

For this recipe the moistness is attained by the amount of eggs and oil in there, with it the amount of sugar and carrots! All those combined it is just perfect. Important to maintain the moistness while baking, to have the oven on low heat to make it evenly bake and get a perfectly moist cake.

What I personally love, the added nuts in the cake. It adds this extra crunch to the cake. I generally love walnuts, thus I crushed and added those to the cake batter. You can add you preferred nuts to this carrot cake recipe, for example almonds, pecans, walnuts, cashews and so on, but you can also completely leave those out.

Easy Carrot Recipe

Literally everyone loves it and you can find it in any cafe. It is definitely one of my all-time favorites. In case I am not sure what to bake or I am not sure of the preferences of guests, this cake is always a good idea. This it the best carrot cake recipe in the world, additionally, is it super easy!

The only preparation for it is grating the carrots. I recommend to grate them finely as is makes the cake even moister that way, rather than roughly grated carrots in there. Once this is done, you only need to whip eggs and sugar and add all the other ingredients. Important for the taste is cinnamon! It is an easy carrot cake recipe!


Cream Cheese Frosting for Carrot Cake

The carrot cake icing is to die for! It is crazy delicious, and guess what, I is also adjusted to the European flavor. I can tell you that this cream cheese icing for carrot cake consists of mainly cream cheese and just a little bit of butter, powdered sugar and a bit of lemon juice. Whipping it all together and this goodness is ready to be spread on the moist cake.

When making this carrot cake frosting it is very important that all ingredients have room temperature, so butter and cream cheese should have the same temperature. Otherwise, the butter will not completely incorporate itself with the cream cheese and little butter pieces evolve. It needs to be a perfectly homogenous cream cheese frosting, the powdered sugar make it perfectly sweet and the lemon juice adds the freshness to the frosting.  

Print Recipe

Moist Carrot Cake Recipe

  • Preparation time: 2 hours
  • Servings: 12-16


Carrot Cake Batter

  • 4 eggs
  • 1 1/3 cup (300g) granulated sugar
  • 1/2 tsp salt
  • 3/4 cup (175ml) oil
  • 1 2/3 cup (200g) flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda (natron)
  • 3 2/3 cup (350g) finely grated carrots
  • 1/2 cup (100g) chopped nuts

Cream Cheese Frosting

  • 1 1/3 cup (400g) cream cheese , room temperature
  • 1/4 cup (50g) butter, room temperature
  • 1/2 cup (50g) powdered sugar
  • 1 tsp fresh lemon juice


Carrot Cake

    1. Beat the eggs until fluffy. Mix sugar and salt, add while mixing on slow speed, once added beat until light and fluffy. Mix flour, cinnamon, baking powder and baking soda or natron, add alternating with the oil in two batches. Add in the grated carrots and mix until well combined. Lastly, add the nuts.
    2. For this cake I used 3x 17cm Pour the cake batter into  two cake pans and bake for 30 – 40 minutes at 320°F (160°C). Check with a toothpick if completely baked. If you want the cake moister or half baked take it out of the oven earlier.
    3. For this cake I used 3x 15cm (6 inch) baking pans (alternatively you can use a 26cm (10 inch) baking pan, then only cut it once horizontally) line with baking paper and grease it (sprinkle with flour if necessary) and pour the cake batter in it. Bake in a preheated oven at 160°C – 320°F for 25-30 minutes. Check with a toothpick if the cake is done. Let cool down.
    4. Whip up the cream cheese (at room temperature) with butter (at room temperature) and powdered sugar using a hand mixer until it forms a perfect cream cheese frosting. Spread a quarter of the frosting on the bottom cake layer and then one quarter on the middle layer, with the remaining two quarters of the frosting cover the cake. Decorate with chopped nuts.

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