Moist Carrot Cake Recipe – Soft Spiced Carrot Cake with Cream Cheese Frosting

This **Moist Carrot Cake** is incredibly soft, perfectly spiced, and loaded with fresh carrots and crunchy walnuts. Topped with rich cream cheese frosting, it’s the ultimate classic cake that never fails to impress. Whether for birthdays, holidays, or everyday cravings, this carrot cake is always a crowd-pleaser.

The secret to its amazing texture is the perfect balance of oil and butter, combined with the natural moisture from the carrots. This recipe is straightforward, forgiving, and delivers bakery-quality results every time.

Ingredients

Dry Ingredients

• 230g (2 cups) all-purpose flour
• 1 tsp baking soda
• Pinch of salt

Wet Ingredients

• 2 large eggs, at room temperature
• 75g butter, at room temperature
• ¼ cup vegetable oil
• ½ cup brown sugar
• ½ cup white sugar
• ½ cup milk + 1 tsp lemon juice or vinegar (buttermilk substitute)
• 1 full carrot, finely grated
• ½ cup walnuts or pecans, chopped (optional but recommended)
• 1 tsp vanilla extract

Cream Cheese Frosting

• 200g cream cheese, at room temperature
• 50g butter, at room temperature
• 2 tbsp heavy cream
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract

Optional Butterscotch Sauce

• 2 tbsp butter
• ½ cup brown sugar
• ½ cup heavy cream
• Pinch of salt

Instructions

1. Preheat oven to 180°C (350°F). Grease and line a cake pan.
2. Dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Wet ingredients: In a large bowl, beat butter with both sugars until creamy. Add eggs one at a time, then oil, vanilla, and buttermilk. Mix well. Stir in the grated carrot.
4. Gradually add the dry ingredients to the wet mixture and fold gently until just combined. Do not overmix. Fold in the chopped walnuts.
5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan for 10 minutes, then transfer to a wire rack.
7. Cream Cheese Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, heavy cream, and vanilla. Beat until fluffy.
8. Frost the cooled cake. Drizzle with butterscotch sauce if desired. Serve and enjoy!

Tips for Success

• Grate the carrots finely for better moisture and texture.
• Do not squeeze the grated carrots — their natural juice keeps the cake moist.
• Room temperature ingredients help the cake rise evenly.
• For extra flavor, add 1 tsp cinnamon and ¼ tsp nutmeg to the dry ingredients.
• The cake tastes even better the next day after the flavors meld.

Variations

• Add raisins, shredded coconut, or pineapple chunks for tropical twist.
• Make cupcakes instead of a whole cake.
• Add chopped pecans or walnuts between layers for a layered cake.

Enjoy this incredibly soft and aromatic **Moist Carrot Cake** — a timeless classic that’s perfect for any occasion!