Marvellously Moist Carrot Cake

This carrot cake is easy to make, incredibly moist and easy to decorate for those special occasions.  Don’t be intimidated by this cozy dessert, especially in those cool autumn days where you need a quick and easy pick me up that is guaranteed deliciousness.


1 hour and 30 min



Good for:

  • Birthday Cake
  • Housewarming
  • Fall warm dessert


  • 2 cups sugar
  • 1 1/3 oil
  • 3 large eggs (room temperature)
  • 1 tspn vanilla
  • 2 ½ cups all purpose flour
  • 2 tspn baking soda
  • 2 tspn cinnamon
  • 1 ½ tspn salt
  • 1 cup chopped walnuts
  • 1 pound grated carrots

For frosting:

  • 1.5 cups cream cheese
  • 1 cups butter
  • 1 tspn vanilla
  • 2 cups sugar

Kitchen things you’ll need:

  • 9” spring form pan
  • Whisk
  • Large bowl
  • Small bowl

Making it:

  1. Beat sugar, oil, eggs in bowl with vanilla.
  2. Sift the flour, cinnamon, baking soda and salt.
  3. Add dry mixture to the wet one and mix.
  4. Toss walnuts with 1 tbsp. flour.
  5. Fold into mixture the shredded carrots and then the butter.
  6. Put in the oven for 50-60 min at 175 °C (350 °F), and then let it completely cool before icing with the frosting.
  7. While in the oven, prepare the frosting by mixing the frosting ingredients in a bowl until smooth.

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