Very Soft & Moist Carrot Cake Recipe (EASY steps!)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides creaminess with fewer calories.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds moisture.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a subtle flavor and healthy fats.

Toast pecans in advance until crispy.

Grease the bottom of the pan with butter and line with parchment paper, cutting it in a circle.

Dice toasted pecans into smaller pieces.

Shred carrots in advance.

In a large bowl, mix all dry ingredients: all-purpose flour, baking powder, baking soda, salt, granulated sugar, cinnamon, and nutmeg. Whisk together until roughly combined.

In another bowl, combine wet ingredients: eggs, olive oil, and vinegar. Whisk together.

Heat milk in a small saucepan until it starts to simmer gently.

Add a little bit of hot milk to the wet mixture, mix, then add more milk gradually while mixing until combined.

Add dry ingredients to the wet mixture and whisk until smooth.

Fold in shredded carrots, diced pecans, and any optional linen.

Pour the batter into prepared pans, aiming for 800 g per 8-inch pan.

Bake in the oven, avoiding opening the door until the end. The cake is done when the top bounces back gently and a toothpick comes out clean.

While the cakes cool, prepare the cream cheese frosting by mixing powdered sugar, salt, and softened butter in a bowl. Start at low speed to prevent scattering, then whip at medium speed for about 5 minutes until fluffy.

Add cold cream cheese in small pieces to the butter mixture and whip at high speed until blended. For a fluffier frosting, continue whipping at medium speed for another minute.

Remove the cake from the pan using a cake spatula and trim the surface if desired.

Apply a crumb coat with a thin layer of frosting to seal in crumbs, then chill the cake if time allows.

Apply a thicker final coat of frosting and decorate as desired.

Slice the cake using a zigzag motion for neat slices.

Store leftover cake in the fridge, sealing the sliced side tightly with plastic wrap to prevent drying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens