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Piece of Moist Carrot Cake

Moist Carrot Cake

Chef Bella
This moist carrot cake is irresistibly soft, spiced, and topped with a rich cream cheese frosting. Made with freshly grated carrots, applesauce, and crushed pineapple, it stays moist for days.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Ingredients
  

Dry Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger

Wet Ingredients:

  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups freshly grated carrots
  • 1/2 cup crushed pineapple drained
  • 1/2 cup unsweetened applesauce

Optional Add-ins:

  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup shredded coconut
  • 1/2 cup raisins

Cream Cheese Frosting:

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare Batter: Mix dry ingredients separately, then combine with wet ingredients. Fold in carrots, pineapple, and applesauce.
  • Bake: Divide batter into two pans and bake at 350°F (175°C) for 30-35 minutes. Let cool.
  • Make Frosting: Beat cream cheese and butter, add powdered sugar and vanilla. Mix until fluffy.
  • Assemble Cake: Frost between layers and over the top. Garnish as desired.