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Recipes, Tips & Ideas

Perfectly Moist Homemade Carrot Cake

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This easy homemade carrot cake is moist, rich and the perfect balance of flavors. The flavors of yummy cinnamon, carrots, and raisins work in combination for the perfect carrot cake taste. You'll love this fluffy layer cake on its own, or with the deliciously decadent cream cheese frosting. It's an easy homemade dessert you can make for birthdays, Easter or any time you're looking for a sweet treat from scratch. Decorate this fluffy carrot cake with piped carrots for an extra fun touch!

Skill Level:
Beginner
Yield:
8-12 servings

Ingredients

  • Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 4 cups (about 1 pound) peeled, grated carrots
  • 1 cup raisins

  • Frosting

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups sifted powdered sugar (confectioners' sugar)

Instructions

Click to mark complete

Notes

Add-ins
Personalize the recipe with add-ins like nuts, golden raisins or sweetened coconut by substituting for the raisins. Be careful not to mix in too many additions, otherwise the recipe proportions will be off and the cake won't turn out.

Flavor your frosting
Easily add an additional flavor to your cream cheese frosting by using a flavored cream cheese recipe, like orange cream cheese.

For smooth frosting
Make sure to use room temperature ingredients for your frosting.

To fix runny frosting
Runny frosting is usually caused by slightly melted cream cheese. Try putting the frosting back in the fridge for around 30 minutes to reset or add more powdered sugar to bring it back to the correct consistency.

To store

  • Unfrosted cake: wrap each individual cake layer in plastic wrap then place in the fridge for up to 1 week.
  • Frosted un-cut cake: store in the fridge uncovered for up to 1 week.
  • Frosted cut cake: store in the fridge covered in plastic wrap or in a cake caddy for about 2-3 days. You can also cover the exposed cake with frosting to seal in moisture.
  • The freeze: Wrap each unfrosted individual cake layer in plastic wrap then aluminum foil. Frozen cake will last for 2-3 months in the freezer.

How To

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