Ultra Moist Carrot Cake with Cream Cheese Frosting
Now that we are nearing Easter (where does the time go?!), it is that time of year again for Easter desserts, and what’s a more Easter-y dessert that Carrot Cake? This Ultra Moist Carrot Cake with Cream Cheese Frosting is everything you’ve ever wanted in a carrot cake. Moist? Check. Full of Warm Spices? Check. Topped with cream cheese frosting? Check! Carrot Cake does not have to be a boring dessert! The right recipe, with a little bit of love, will make a believer out of even the biggest skeptics, and this recipe is just that!
The Perfect Carrot Cake
To me, the perfect carrot cake has to be dense and full of moisture, be loaded with fragrant and flavorful warm spices, have small pieces of carrots that essentially dissolve into the texture of the cake, and finally has to be topped with a perfectly balanced cream cheese frosting. This Ultra-Moist Carrot Cake with Cream Cheese Frosting truly checks all those boxes.
Ultra Moist Carrot Cake
This recipe utilizes oil to provides an unmatched moisture level. The oil used can be any vegetable oil, however, I am quite partial to Walnut Oil! Walnut Oil is exceptionally flavorful, giving off the aroma and taste of walnuts, which pairs beautifully with the warm spices of this cake. If you do not have walnut oil, regular canola oil is fine or even coconut oil would be a lovely addition. As a way to boost that moisture level up even more, full fat sour cream is utilized. The sour cream not only adds a very slight tartness to balance out the sweetness in the cake, but its fat content aids in the richness and moisture content of the cake as well!
Properly Spiced
A carrot cake needs the proper spices, and enough of them to make the cake flavorful. The spice profile of carrot cake should be warm, with almost a slight hint of spiciness, which plays beautifully compliments that sweet aspect of the cake. Traditional to carrot cake is the use of cinnamon, nutmeg, and cloves. In my recipe, I made use of ground ginger, to provide that ever so subtle hint of spice and bite. I also utilized allspice, which gives the aroma of cinnamon, nutmeg, and cloves, to provide a harmonized spice profile to the cake, while also further highlighting the nutmeg and cinnamon.
Fun fact, did you know that allspice is a spice all on it’s own, and not a blend of spices, as many people believe? Allspice is the dried unripe fruit of the Pimenta dioica plant, which can be found mostly in the West Indies, Central America, and Mexico.
Finely Shredded Carrots
In making this ultra moist carrot cake, it is essential the pieces of carrot in the cake have to be finely shredded. A regular box grater is the best tool for this. I know, I know, it’s so time consuming and why can’t there be an easier way? But sadly there isn’t. The carrots in this recipe need to be small because they need to cook down, releasing their sugars and softening, in the time that the cake is baking in the oven. Store bought shredded carrots are much too large, and even your food processor doesn’t do a good enough job at finely grating the carrots. These carrots would simple be too large to cook down in the baking time, leaving you with a rather crunchy and earthy flavored cake. Yuk! So sadly, yes, a box grater is your best bet.
Topped with Cream Cheese Frosting
Okay, how many of you eat carrot cake just for the frosting!? I mean, half of the fun of carrot cake is in the creamy, tangy, and sweet cream cheese frosting. The cream cheese frosting, although sweet, provides a beautiful tart contrast to the warm flavors of the carrot cake, truly rounding out the flavors of this iconic dessert. To make a perfect cream cheese frosting, beat the cream cheese and butter together on medium-high until they begin to look slightly fluffy, about 2 minutes. Then, add in the confectioners sugar in batches, continuing to beat on low, until well-combined. Add in the vanilla, mix to combine, then beat the frosting on high for 2-3 minutes. The frosting should look creamy and light.
How I Decorated
In decorating my cake, I actually tripled my recipe for both the cake and the frosting, to create a 3 layered cake. I used an 8” springform pan. Then I simply layered the cakes with cream cheese frosting, then frosted the outside using a ‘semi-naked’ design. Then, I placed flowers on top for that Spring/Easter vibe!
Variations and Substitutions
• High Fat Greek yogurt can be used in place of sour cream, as it will provide that rich component due to the fat content, as well as that tangy component.
• Full Fat Buttermilk can be used in a pinch, however I would suggest only using 3 tbsp instead of a ¼ cup.
• Any Vegetable Oil is great in the recipe, but as mentioned above, I love using Walnut Oil to provide a nutty dimension to the cake. Coconut oil would be great as well.
• If you wish to use raisins or nuts, feel free to add them in with the carrots. Nuts will actually provide a further level of moisture to the cake, due to their fat content, and raisins will up the sweetness a bit while also providing another textural component to the carrot cake.
Get the Recipe: Ultra Moist Carrot Cake with Cream Cheese Frosting
Ingredients
Ultra Moist Carrot Cake
- 1 cup Dark Brown Sugar
- 3/4 cup Vegetable Oil, such as Walnut Oil, Coconut Oil, or Canola Oil
- 1/4 cup Full Fat Sour Cream
- 3 Large Eggs
- 1 Egg Yolk
- 2 tsp Vanilla Extract
- 2 cups (240 g) All Purpose Flour, measured correctly †
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/4 tsp Allspice
- 1/8 tsp Nutmeg
- 1/8 tsp Ground Ginger
- 2 cups Finely Shredded Carrots, packed
Cream Cheese Frosting
- 1/2 cup Cream Cheese, at room temperature
- 1/2 cup Unsalted Butter, at room temperature
- 2 cups Confectioners Sugar
- 1 tsp Vanilla Extract
- Pinch of Salt
Instructions
- NOTE: These measurements are for one cake layer. If you want a three layer cake (like the one pictured), then triple the recipe!
Ultra Moist Carrot Cake
- Preheat oven to 350°F. Prepare a 8” or 9” springform pan by spraying it with cooking spray. Using a kitchen towel or paper towel, ring the excess moisture out of the shredded carrots, then set the shredded carrots aside.
- In a stand mixer fitted with the paddle attachment, add in the brown sugar and oil. Beat on medium until combined. Add in sour cream and beat until well combined. Add eggs and egg yolk, one at a time, and beat until smooth. Add vanilla and mix to combine.
- In a separate bowl, add flour, baking soda, cinnamon, salt, all-spice, nutmeg, and ground ginger. Whisk well to combine. Add the dry mixture to the stand mixer, turn the stand mixer on low and mix to combine, scraping at the sides of the bowl and stopping as soon as the batter is combined. Add the shredded carrots and fold them into the batter manually using a spatula.
- Fill cake pan with batter, and place into the oven. Bake for 32-40 minutes, checking intermittently at the end until a tooth pick comes out clean. Allow to cool completely before frosting.
Cream Cheese Frosting
- In a stand mixer, fitted with the whip attachment, beat together the butter and cream cheese at medium-high speed for about 2 minutes. Scrape the sides of the bowl, then add in the confectioners sugar in small additions, beating on low between each addition, scraping at the sides between. After all the sugar has been added, add in the vanilla and salt, and beat on low to combine. Turn stand mixer to medium-high speed and beat for 2-3 minutes. The frosting should look creamy and light, and should be very easy to work with.
Notes
Source: Mildly Adapted from Sally’s Baking Addiction
