Aug 22, 2019
This carrot cake is perfectly moist without being too rich. Every forkful is fluffy and tender, warmly spiced and crowned with airy cream cheese frosting. Today, my friends, I give you my go-to, foolproof, always deliciously soft and flavourful homemade carrot cake recipe. You won’t be disappointed.
How to Make This Easy, Moist Carrot Cake
It’s simple. You need two bowls. One for wet ingredients and one for dry ingredients, then you mix the wet into the dry and boom, you’re done. No stand mixer, no creaming butter, no alternating wet with dry ingredients like many cakes call for. Here’s my easy way to make an amazing carrot cake:
Carrot Cake Ingredients
Wet ingredients: Dry ingredients:
How to Make Cream Cheese Frosting
Frost the cake by spooning about half of the frosting in the centre of the bottom layer. Use a knife or offset spatula to smooth it out to the edges. Position the second cake layer on top, and repeat the frosting step. If you want to frost the sides as well as the top and middle, use 1/3 of the frosting on the bottom, 1/3 on top, then dollop the remaining 1/3 in a few spots around the outside and smooth it out with a knife.
Store cake, covered, to 24 hours at room temperature, or in the fridge up to 4 days. The cake is easier to slice while cold, but I prefer to let it come to room temperature to serve for softest texture.
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