88% would make this again

Moist Carrot Cake Recipe

Q: What makes carrot cake stay moist and tender?

Use oil rather than butter, avoid overbaking and don’t overmix once the flour goes in. Those three steps make the biggest difference. Freshly grated carrots and some brown sugar also help lock in moisture and flavour.

Q: How should I toast walnuts and why bother?

Toast walnuts briefly in a hot dry pan for 4–8 minutes or bake them at 175–180°C (350°F) for 7–8 minutes until they smell nutty; toasting boosts their flavour and prevents them from drawing moisture out of the cake. Let them cool before chopping and folding into the batter.

Q: How do I stop my cake sinking in the middle or going dense?

Common causes are too high batter in the pan, underbaking the centre, or overmixing. Use the right pan size, bake at a steady moderate temperature and test with a skewer so you remove the cake when a few moist crumbs cling rather than waiting for it to be completely dry. If you add fruit or very moist ingredients, blot or dust them with a little flour first so they don’t pull the batter down.

Q: Can I replace some oil with Greek yogurt to lower fat but keep moisture?

Yep, replacing a portion of oil with full-fat Greek yogurt works well; aim for a partial swap (for example 25–30 percent yogurt) so you keep enough fat to preserve the tender crumb while gaining some tang and moisture from the yogurt. Mix gently and watch bake time since water content shifts can change how quickly it sets.

Q: How do I keep cream cheese frosting stable and not runny?

Use full-fat cream cheese and cold cream cheese warmed just enough to be smooth, start with room-temperature butter, sift your icing sugar to avoid graininess and whip the cold heavy cream separately to soft peaks before folding it in. Chilling the cake briefly before frosting also prevents the frosting from melting. Avoid adding extra liquid once you’ve reached the right consistency.

Q: How long will this cake keep and how should I store it?

Frosted carrot cake with cream cheese should be stored in the fridge and will keep 2 to 4 days covered; you can freeze unfrosted layers up to 3 months (wrap well) and thaw in the fridge before frosting. If you plan to make it ahead, consider freezing layers or chilling the frosted cake until serving day.

Q: Any quick fixes if the cake seems dry after baking?

Brush the cut layers lightly with a simple syrup (equal parts sugar and water warmed until sugar dissolves) or spread a thin layer of jam or softened butter before adding the filling. These add moisture and help the cake taste fresher. Also storing slices covered helps them regain some softness overnight.

Vish G

November 26, 2025

This home made Moist Carrot Cake Recipe gives you love at first bite, gentle spice and a dreamy cream cheese frosting that brings everything together. Beginner friendly and easy to follow, the flavours turn rich without any fuss. With chopped Walnuts hidden into this winter dessert It’s going to quickly become a holiday favourite.

PREP TIME

25 MIN

COOK TIME

35 MIN

SERVINGS

Ingredients

For The Carrot Cake
300g / 2 cups plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp fine salt
2 tsp ground cinnamon
½ tsp ground nutmeg
3 large eggs, room temperature
300g / 1½ cups soft light brown sugar
140ml / ⅔ cup neutral oil
60g / ¼ cup full-fat Greek yogurt
2 tsp vanilla extract
300g / 3 cups finely grated carrots
120g / 1 cup chopped walnuts (plus extra for topping)
80g / ½ cup raisins or sultanas (optional)
For The Cream Cheese Frosting
450g / 16 oz full-fat cream cheese, chilled
115g / ½ cup unsalted butter, softened
300g / 2½ cups icing sugar, sifted
1 tsp vanilla extract
120ml / ½ cup cold heavy cream (whipped into the frosting for extra volume)

Instructions

Heat the oven to 180°C / 350°F. Line two 8-inch cake tins with baking paper and lightly grease the sides.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, whisk the brown sugar, eggs, oil, yogurt and vanilla until smooth.
Add the wet mixture to the dry ingredients and gently fold until almost combined.
Add the grated carrots, walnuts and raisins if using, then fold just until the batter is even. Do not overmix.
Divide the batter evenly between both tins and smooth the tops.
Bake for 35–40 minutes or until a toothpick comes out clean and the tops spring back when touched.
Let the cakes cool in the tins for 10 minutes, then turn them out onto a wire rack and cool completely before frosting.
To make the Frosting layer beat the cream cheese and butter together until smooth and fluffy.
Add the icing sugar and vanilla and mix on low, then increase speed until creamy.
In a separate bowl, whip the heavy cream to soft peaks.
Fold the whipped cream into the frosting to create extra volume for coating the outside.
Chill the frosting for 15 minutes so it firms up slightly before decorating.
Place the first cake layer on a plate and spread an even layer of frosting.
Add the second layer and cover the top and sides with the remaining frosting.
Smooth it out to match the style in the photo, leaving the layers slightly visible.
Add optional crushed walnuts and mini carrot decorations on top. Slice, serve and enjoy!