Moist Carrot Cake Recipe

Here’s a moist carrot cake recipe that produces outstanding results.

Get ready to say goodbye to dry, gritty carrot cakes forever.

Ingredients:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 3 cups freshly grated carrots
• 1 cup nuts pecans or walnuts
• 1 cup raisins
• 3 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 4 eggs
• 1 1/4 cups oil
• 1 cup white sugar
• 1 cup packed brown sugar

Moist Carrot Cake Baking Steps:

1. Preheat your oven to 325 degrees.
2. In a large bowl combine you flour, baking soda, baking powder nutmeg, cinnamon and salt. In another bowl beat your eggs, sugar and vanilla thoroughly.
3. Add the wet mixture to the dry mixture along with your freshly grated carrots, raisins and nuts (you can leave the nuts and raisins out if you don’t like them) and mix together until they’re completely incorporated.
4. Pour the entire mixture into a 12 x 12 non-stick baking pan lightly coated with baking spray.
5. Bake for 45 minutes or until the cake passes the “toothpick test”.
6. Cool completely then cover with cream cheese frosting (recipe below).

Cream Cheese Frosting (Optional)

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Cream Cheese Frosting Steps:

1. Beat the cream cheese and butter together until they become creamy then add in icing sugar and beat for one minute. Next add your vanilla and beat for another minute.
2. Spread the entire mixture over the cake.