This SUPER MOIST carrot cake recipe is loaded with carrots, walnuts, cinnamon, and raisins creating a lot of flavors and texture. It is a healthier choice to make your favorite dessert 100% from scratch, and every effort is incredibly rewarding! This moist carrot cake recipe is easy to make, and versatile allowing you to add other types of nuts and dry fruits such as dates and figs. It is utterly delicious and definitely one of my favorite go-to recipes to bake for the family!
Ingredients:
For the Carrot Cake:
- 1 cup grated carrots
- 1 1/3 cups (130 grams) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon powder
- 1/2 - 2/3 cup (100-150 grams) brown sugar
- pinch of salt (optional)
- 2 large eggs
- 1/2 cup (100 ml) avocado oil (or neutral-tasting oil)
- 1/2 tsp vanilla
- 1/2 cup raisins (other options: dates, figs)
- 1/2 cup coarsely chopped walnuts (other options: pecans, pistachios)
For the Cream Cheese Frosting:
- 2/3 cup (80 grams) cream cheese (softened)
- 1/3 cup (40 grams) sugar
- 1/3 tsp vanilla
- 2 tbsp freshly squeezed lemon juice
Steps to make Moist Carrot Cake:
- Preheat the oven to 350F, and prepare the baking tin by lightly oiling the surface.
- Grate the carrots and set them aside.
- Add all the dry ingredients into a large bowl and mix well.
- Next add in the eggs, and oil and mix well until the batter becomes a smooth texture.
- Finally stir in the carrots, raisins, and walnuts.
- Pour the batter into the baking tin and bake for 40 minutes. Then, insert a toothpick into the cake and make sure it comes out clean.
- Let the cake cool before adding frosting.
- Next, prepare the frosting by first preparing the lemon juice.
- Then mix together the cream cheese, sugar, vanilla, and lemon juice until smooth.
- Once the cake has cooled, spread the frosting evenly on top of the cake.
This carrot cake recipe uses yogurt, apple sauce, and pineapples! Try this one!
