Moist Carrot Cake Recipe Recipe

Ingredients

Nuts and Add-ins

• 1 cup walnuts or pecans (can substitute with shredded coconut)
• 0.5 cup raisins or currants

Dry Ingredients

• 3 cups carrots, peeled and freshly grated (390 grams)
• 2 cups all-purpose flour (260 grams)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.75 teaspoon sea salt
• 1 tablespoon ground cinnamon
• 1.5 teaspoons ground ginger
• 0.5 teaspoon ground nutmeg

Wet Ingredients

• 0.5 cup oil (avocado preferred)
• 1.25 cups brown sugar
• 4 large eggs
• 1 cup crushed pineapple (or applesauce)
• 2 teaspoons vanilla extract

Cream Cheese Frosting

• 8 ounces cream cheese, fully softened
• 0.5 cup unsalted butter, at room temperature
• 0.25 teaspoon salt
• 1.5 cups powdered sugar, sifted
• 1 teaspoon lemon juice
• 0.33 cup thick Greek yogurt or sour cream (optional)

Instructions

Prepare the Ingredients

1. Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and butter or spray with oil.
2. Toast the nuts at 300°F for about 8 minutes on a sheet pan, let cool, and roughly chop.
3. Soak the raisins in 1/4 cup hot water for 20 minutes. You can also soak them with a chai tea bag for extra flavor.
4. Grate the carrots fresh using the small fine side of a box grater. Pre-grated carrots are too dry and will throw off the balance of the cake.

Make the Cake

1. In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
2. In a medium bowl, whisk the oil, brown sugar, and vanilla. Beat in the eggs one at a time. Add pineapple (or applesauce) and vanilla.
3. Drain the raisins and add them along with the roasted nuts and grated carrots. Mix to combine.
4. Make a well in the dry ingredients. Add the wet mixture and fold in until just mixed.
5. Divide the cake batter into each of the prepared pans (about 3 cups each). Bake at 350°F on the middle rack for 25-30 minutes.
6. A toothpick test should come out mostly clean. The center of the cake should bounce back when touched. Internal temperature should read 200-205°F.
7. Let cakes cool completely in the pans on a wire rack, then refrigerate to make frosting application easier (20 minutes or up to 4 days).

Make the Frosting and Assemble

1. Make sure the butter and cream cheese are fully at room temperature. In a stand mixer or with a hand mixer, beat the cream cheese and butter until completely smooth.
2. Add salt and sift in powdered sugar. Mix until smooth. Cream in lemon juice and Greek yogurt. It should be ultra-creamy and lightly lofty.
3. Place one layer of cake on the serving plate. Frost the first layer, covering the top evenly with about 1/2-inch thickness of frosting, coming out to 1/2-inch of the edge.
4. Place the top layer on and frost it the same way. For covering the sides, make a double batch of frosting.

Notes

• Use freshly grated carrots for the best texture and moisture. Pre-grated carrots are too dry.
• You can substitute the nuts with shredded coconut or use half of each.
• For a 9x13 pan, adjust baking time accordingly.
• Greek yogurt in the frosting gives the perfect tang and lightens the texture beautifully.