Ingredients You’ll Need
This recipe makes one 9×9 inch square pan or 9-inch round cake (9–12 slices).
Cake Batter
- 2 cups all-purpose flour
- 1 cup brown sugar (or white sugar)
- 1/2 cup white sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups finely grated carrots
- 1/2 cup yogurt or crushed pineapple (optional but extra moist)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins (optional)
Cream Cheese Frosting
- 200 g cream cheese (softened)
- 1/4 cup butter (softened)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
Topping
- Chopped nuts or almonds
Simple ingredients, bakery-level results.
Why Carrot Cake Is So Moist
The secret to carrot cake magic is moisture.
Three ingredients create that soft texture:
Oil
Keeps cake moist longer than butter.
Carrots
Release natural juice while baking.
Yogurt or pineapple
Adds extra softness and lightness.
This combination gives:
- Super soft crumb
- No dryness
- Perfect density
Even after 2–3 days, it’s still delicious.
Preparing Your Pan
Preheat oven to 175°C (350°F).
Line your pan with parchment paper.
Lightly grease the sides.
This makes removing the cake easy and keeps edges clean.
Never skip parchment — sticky cakes are frustrating 😄
Mixing the Wet Ingredients
In a large bowl, add:
- Oil
- Brown sugar
- White sugar
Whisk until smooth.
Then add:
- Eggs (one at a time)
- Vanilla
- Yogurt (or pineapple)
Mix well.
The mixture should look glossy and slightly thick.
This is your moisture base.
Adding the Carrots
Now add:
- Finely grated carrots
Important:
Grate them thin, not thick.
Thin carrots melt into the cake better and create softness.
Fold gently.
You’ll already see that beautiful orange color.
Mixing the Dry Ingredients
In another bowl combine:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
Mix well.
Spices give carrot cake its warm cozy flavor.
That classic bakery smell? It’s the cinnamon.
Combining Everything
Slowly add dry ingredients into wet mixture.
Mix gently.
Do not overmix.
Stop as soon as flour disappears.
Then fold in:
- Nuts
- Raisins (optional)
Your batter will be thick and chunky — that’s normal.
Thick batter = moist cake.
Baking the Cake
Pour batter into prepared pan.
Spread evenly.
Bake for 35–45 minutes.
Check with toothpick:
If clean → ready.
Top should look:
- Golden brown
- Slightly firm
- Soft center
Your kitchen will smell AMAZING here.
Let cake cool completely before frosting.
Warm cake melts frosting.
Making the Cream Cheese Frosting
This is the best part 😍
In a bowl beat:
- Cream cheese
- Butter
Until smooth and creamy.
Then add:
- Powdered sugar gradually
- Vanilla
Beat until thick and fluffy.
Texture should be:
Silky, spreadable, not runny.
Taste it… try not to eat it all 😂
Frosting the Cake
Once cake is fully cooled:
Spread frosting evenly on top.
Be generous.
This cake loves frosting.
Sprinkle chopped nuts for crunch.
Slice into squares like the photo.
Beautiful and bakery-style.
Texture and Taste
One bite and you’ll notice:
Cake:
Soft, moist, fluffy, lightly spiced
Frosting:
Creamy, sweet, slightly tangy
Nuts:
Crunchy contrast
Flavor:
Warm, cozy, sweet but balanced
It’s rich without feeling heavy.
Perfect with coffee or tea.
Flavor Variations
Want to customize? Try these.
Pineapple Carrot Cake
Add crushed pineapple
Coconut
Add shredded coconut
Chocolate chips
Add chocolate pieces
Orange zest
Adds fresh citrus flavor
Date version
Replace raisins with dates
Maple frosting
Add maple syrup to frosting
So many possibilities.
Storage Tips
This cake stores very well.
Fridge:
Up to 5 days covered
Freezer:
Up to 2 months (without frosting best)
Pro tip:
Flavor gets better overnight.
Day 2 carrot cake = elite level 😄
Common Mistakes to Avoid
Thick carrot pieces
Make uneven texture
Overmixing
Makes cake dense
Overbaking
Dries cake
Frosting warm cake
Melts messily
Skipping spices
Loses classic flavor
Follow steps and you’re safe.
Serving Ideas
Perfect for:
- Tea time
- Birthdays
- Ramadan desserts
- Family gatherings
- Coffee dates
- Lunchbox treats
Serve chilled or room temp.
Both are delicious.
Why This Recipe Works
Here’s the science:
Oil → moisture
Carrots → natural sweetness
Spices → warm flavor
Cream cheese → creamy tang
Nuts → crunch
Together = perfect carrot cake balance.
Simple but legendary.
Final Thoughts
Carrot cake is one of those desserts that feels homemade, nostalgic, and comforting. It’s not flashy, but it’s unforgettable. Soft crumb, warm spices, and thick frosting — it’s the kind of cake that makes everyone ask for seconds.