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    Moist Carrot Cake

    If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!

    carrot cake

    How to make Carrot Cake

    This carrot cake is SO EASY to put together and uses the ‘muffin method’ of making cake batter.

    Begin by preheating your oven to 160°C (320°F) fan forced, and grease and/or line two 8 inch cake tins. I like to grease my cake tins with my homemade cake release.

    carrot cake

    In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.

    carrot cake

    In a large mixing bowl combine soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and crushed pineapple. Using a whisk, mix until well combined, and then for a further minute to incorporate some air into the batter.

    carrot cake

    Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.

    Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold through until just combined. Do not overmix.

    carrot cake

    Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to release any large air bubbles.

    carrot cake

    Bake for 35 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting with my favourite cream cheese buttercream. See video below for the full demonstration of how I decorated my cake 🙂

    carrot cake

     

    carrot cake

    Moist Carrot Cake

    If you're looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won't be able to get enough of this cake!
    5 from 50 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Cooling Time: 1 hour 30 minutes
    Total Time: 2 hours 15 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Carrot Cake

    • 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
    • 1 cup (190 g) crushed canned pineapple - with the liquid removed
    • cups (290 g) flour - regular all purpose (see note 1 if you want to use cake flour)
    • ¼ cup (30 g) cornstarch - also known as cornflour
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • tsp cinnamon - ground
    • tsp ginger - ground/powdered
    • ¼ tsp cloves - ground
    • ½ tsp nutmeg - ground
    • cups (300 g) soft brown sugar - firmly packed (see note 2)
    • 3 large eggs - room temperature
    • 1 cup (200 g) unflavoured vegetable oil - I use canola
    • 3 tsp vanilla essence/extract
    • ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
    • 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.

    Cream Cheese Frosting

    Instructions

    • Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
    • Begin by peeling and finely grating your carrots and set them aside for later. Also prepare your pineapples, so blend your canned pineapple (remember to discard the liquid before blending) and set aside for later.
    • In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a whisk, mix until well combined. Set aside.
    • In a large mixing bowl combine your soft brown sugar, eggs, vegetable oil, vanilla, yoghurt and crushed pineapple. Using a whisk, mix until well combined, and then for a further minute to incorporate some air into the batter.
    • Add your dry ingredients into your wet mixture and using a spatula, gently fold together until just combined. Do not overmix.
    • Add in the grated carrots and walnuts and/or pecans. Using a spatula, gently fold through until just combined. Do not overmix.
    • Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to release any large air bubbles.
    • Bake for 35 minutes, or until a toothpick comes out clean. Allow to cool in the cake tins for about 20 minutes and then turn them out onto a wire rack to completely cool, before frosting with my favourite cream cheese buttercream.

    Video

    YouTube video

    Notes

    Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (320g total required). 
    Note 2. If using measuring cups for this recipe, then you want to firmly pack your soft brown sugar. To do this, pack your measuring cup with sugar and using the back of a spoon, press the sugar into the cup with a little bit of pressure (not too much) and then fill the remaining cup with more sugar.
    Note 3. If you don't have a fan oven, bake at 175 °C (347°F).
     

    Nutrition

    Calories: 491kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 263mg | Potassium: 215mg | Fiber: 3g | Sugar: 33g | Vitamin A: 3853IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: carrot cake, carrot cake recipe, festive carrot cake, moist carrot cake, soft carrot cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    137 Comments

    • Katerina

      Hi! Since i have two 6″ cake pans, i have to reduce the ingredients to 1/2? Do you think this will work? Thank you

      • Cakes by MK

        Hi Katerina! Yes that should work fine 🙂 enjoy!

    • Keren

      Hi MK❣️
      I must admit your recipes are life saving and they always come out beautifully. You also take your time to explain clearly which is greatly appreciated.
      Please a quick question; can I substitute the yoghurt with buttermilk?

      • Cakes by MK

        Hi Keren! 🙂 So happy to hear you’ve been finding the recipes easy to follow 😀 I haven’t tried buttermilk as a subtitute for the yoghurt in this cake before so I can’t say for sure if it’ll work as well, but I have a feeling it would be okay 🙂 would love to hear how you go if you decide to try it out 🙂

    • Anuja MD

      Hello MK! I have a question- can I soak the cake layers with a simple syrup prior to crumb coating or is it unnecessary? I mean the cake seems to be very moist. I’m just asking as I have seen a lot of bakers doing the syrup soak. Thank you 😉

      • Cakes by MK

        Hi Anuja! If you’re crumb coating the cake on the same day it’s made, then you don’t need to add additional simple syrup :). If the cake layers are going to be stored for a day or two before crumb coating, then you can add additional simple syrup to prevent them from drying out. Hope that helps! 🙂

    • ray

      5 stars
      hi if i want to replace the ap flour with cakke flour how many grams of cornstarch do i need???

      • Cakes by MK

        Hi Ray! If using cake flour, substitute the cornstarch with cake flour too (so there won’t be any cornstarch in the recipe). Hope that helps! 🙂

    • Aya Samy

      Hi, I’m excited to try this carrot cake recipe but I don’t have pineapples, could I replace them with the same amount of yogurt instead ?

      • Cakes by MK

        Hi Aya! 🙂 I haven’t tried that substitute myself so I’m not too sure how it’ll turn out sorry!

    • Adriana G.

      Hi Maryam! Hope you are well. Do you think this recipe would work with 3 layers?
      My daughter ask me to do a carrot cake with chocolate for her 4th birthday, and im thinking of using your recipe with some changes, i’m going to reduce spices since kids dont like that much and maybe Ill omit nuts or make some caramelized nuts between the layers. For the filling im going to make a chocolate cream chesse buttercream. Wish me luck! Thank you for all your amazing recipes.

      • Cakes by MK

        Hi Adriana! 😀 Yes this recipe will work great as 3 layers, you would just want to make 1.5x the recipe for 3 8 inch cake layers, or you can make 1x the recipe but make thinner cake layers (just remember to reduce the cooking time). Yes reducing spices and adding in some caramelised nuts sounds great and more kid friendly 🙂 hope you enjoy the recipe!

    • Julene

      Hi! I really want to make this cake but do not have yogurt, is there something you can suggest as a substitute please

      • Cakes by MK

        Hi Julene! I haven’t tried a yoghurt substitute for this recipe myself but you could try sour cream or buttermilk, it may change the texture slightly though so just keep that in mind 🙂

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

      Categories
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