How do you keep carrot cake moist?

Using oil instead of butter and incorporating ingredients like shredded carrots and pineapple can help keep your carrot cake incredibly moist. Also, avoid overbaking to prevent it from drying out.

What is the best frosting for carrot cake?

Cream cheese frosting is the most traditional and popular choice for carrot cake. Its tangy flavor complements the sweetness of the cake perfectly. You can also add walnuts or pecans to the frosting for extra texture and flavor.

Can I freeze a moist carrot layer cake?

Yes, you can freeze carrot cake! Wrap each layer tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before frosting.

How long does moist carrot layer cake last?

Properly stored, moist carrot layer cake will last for about 3-4 days at room temperature or up to a week in the refrigerator. Be sure to cover it well to prevent it from drying out.

Moist Carrot Layer Cake: 7 Expert Secrets for the Perfect Cake

Name: Moist Carrot Layer Cake: The ULTIMATE Homemade Recipe!
Prep time: 25 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 2 cups all purpose flourn2 teaspoons baking sodan1 teaspoon ground cinnamonn1/2 teaspoon ground nutmegn1/4 teaspoon ground clovesn1/2 teaspoon saltn1 1/2 cups granulated sugarn3/4 cup vegetable oiln4 large eggsn1 teaspoon vanilla extractn3 cups grated carrotsn1 cup chopped walnuts or pecans (optional)nnFor the Cream Cheese Frosting:n8 ounces cream cheese, softenedn1 cup (2 sticks) unsalted butter, softenedn4 cups powdered sugarn1 teaspoon vanilla extractnPinch of salt

Description

This incredibly moist carrot layer cake is a show stopper! Featuring a perfectly spiced cake and tangy cream cheese frosting

Ingredients

Scale

2 cups all purpose flourn2 teaspoons baking sodan1 teaspoon ground cinnamonn1/2 teaspoon ground nutmegn1/4 teaspoon ground clovesn1/2 teaspoon saltn1 1/2 cups granulated sugarn3/4 cup vegetable oiln4 large eggsn1 teaspoon vanilla extractn3 cups grated carrotsn1 cup chopped walnuts or pecans (optional)nnFor the Cream Cheese Frosting:n8 ounces cream cheese, softenedn1 cup (2 sticks) unsalted butter, softenedn4 cups powdered sugarn1 teaspoon vanilla extractnPinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8 inch round cake pans.nIn a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.nIn a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.nGradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.nFold in the grated carrots and nuts (if using).nDivide the batter evenly among the prepared cake pans.nBake for 2530 minutes, or until a wooden skewer inserted into the center comes out clean.nLet the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.nWhile the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy.nGradually add the powdered sugar, beating until smooth. Add the vanilla extract and salt, and beat until well combined.nOnce the cakes are completely cool, level them if desired.nPlace one cake layer on a serving plate or cake stand. Spread with a generous layer of cream cheese frosting. Repeat with the remaining cake layers.nFrost the entire cake with the remaining cream cheese frosting.nGarnish with chopped nuts, carrot curls, or sprinkles, if desired.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 450
Sugar: 40g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: carrot cake, cream cheese frosting, layer cake, homemade cake