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Moist Carrot Cake with frosting

I’ve often found myself buying way more carrots than I need for one meal – the solution? Make the perfect moist carrot cake with cream cheese frosting! The sweetness of the carrots and the cinnamon is just a bomb of flavour. The moist texture of this cake is just perfect. And the best part about this, is the Cream Cheese Frosting, omg! So deliciously light and sweet, it’s the perfect pair with the Carrot Cake.

Moist Carrot Cake with Frosting

1 Small Layered Cake & 1 Carrot Cake Loaf

Rather than making one big carrot cake of 2 layers I preferred one Carrot Cake loaf and a small round carrot cake. Why? Because sometimes you just don’t have two baking pans of the same shape and size to be able to stack and make a whole cake. This perfect moist carrot cake with cream cheese frosting recipe will be a repeat for sure! This Cream Cheese frosting isn’t the heavy buttery one, though super delicious, can feel like too much, this is a more creamy than firm.

Baking during the confinement really got us thinking more creatively and finding solutions. Because right now is when we have the most time to cook and bake the things we were too tired to do. However, good news, pretty much all the ingredients you need will most likely be in your pantry. What I love about these kinds of recipes is that you won’t end up with a bunch of ingredients you’ll never use again.

Having the Carrot Cake Loaf and small round 2 layer cake was perfect for sharing with our neighbours. This cake is so easy to put together and very quick! However you can totally make just one big cake if you have 2 baking pans of the same size to make 2 equal layers. 

Let’s get baking!

Have a sweet tooth? Click here for “Something Sweet”

Moist Carrot Cake with Frosting

Course: From The Kitchen, Something SweetDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Moist Carrot Cake
  • 2 cups multi-purpose flour

  • 3 cups grated peeled carrots (approx. 10-12 medium sized carrots)

  • 1 cup roughly chopped pecans

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1 1/4 cups vegetable oil

  • 1 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 teaspoon vanilla essence

  • 4 eggs

  • 1/2 teaspoon sea salt

  • Cream Cheese Frosting
  • (225 grams) cream cheese at room temperature

  • 1/2 teaspoon vanilla essence

  • 1 1/4 cups icing sugar

  • 1/3 cup heavy whipping cream

  • Some more roughly chopped pecans as topping

Directions

  • Preheat the oven to 175C
  • Line your trays with parchment paper, you can do like us, one round 7-inch cake tin and a loaf pan or two 9-inch cake tins
  • In a bowl whisk flour, baking soda, salt and cinnamon, until evenly mixed
  • In another bowl whisk in white sugar, brown sugar, vegetable oil, vanilla, and add the eggs one at a time until well incorporated
  • Using a spatula add in the dry ingredients to the vegetable oil and eggs mixture in batches while gently mixing until well mixed and smooth
  • Add the grated carrots and pecan nuts and mix until evenly incorporated
  • Divide the batter in 2 half for the loaf half for the cake pan or half and half into the 2 round cake pans of the same size depending on which cake you’re choosing to make and what you have available
  • Bake for 35-40 mins, at 35 minutes it should be looking golden brown on the top toothpick check if it comes out clean, if the batter comes out on to the stick leave until 40mins
  • Let cakes cool for 30 mins and remove parchment paper and cakes to cool on a wire rack
  • In the mean time make your cream cheese frosting
  • Cream Cheese Frosting
  • In a mixing bow using an electric mixer, beat the cream cheese until creamy for 1-2 mins
  • Add in the icing sugar and keep beating until fluffy
  • Add in the heavy cream and vanilla extract, beat for another 2 minutes
  • Leave to chill in the fridge
  • If the cream cheese frosting is too loose, add in a teaspoon of cornstarch and mix well
  • The Finish
  • Once the cakes have completely cooled, remove the cream cheese frosting from the fridge
  • For the small round cake, cut through the thickness of the cake so you have a top layer and a bottom layer, pour the cream cheese frosting at the center on top of the bottom layer and spread evenly, then place the top layer on top and pour the cream cheese on top as well, sprinkle cinnamon powder and the chopped pecans on top
  • For the load just pour the frosting on top and sprinkle cinnamon and pecans
  • For the big 2 layer cakes shave off the uneven top of the cake if it does a small dome to even it out flat, then spread the frosting onto of one layer and place the 2nd layer on top then spread the frosting on top and sprinkle cinnamon and chopped pecans
Recipe inspired by Inspired Taste
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