Carrot Cake Recipe – Helping you get it right the first time – Tried and tested many times that you will get the best, moist and mouthwatering carrot cake you will ever get to make!

The Perfect Carrot Cake Recipe

Yes, we tried and tested this three times before we are sharing this with you. We wanted to post the perfect recipe and we aim to help you get this right the first time, no matter what.

You have all the steps with process instructions after the recipe card!

WHAT DOES A CARROT CAKE TASTE LIKE?

This is a valid question because the carrot by nature is crunchy and sweet, but when cooked or baked for a cake or pudding, it completely transforms. There is a lot of people who would say the carrot loses its original taste, but we wouldn’t agree. The carrot’s nature changes after cooking, but doesn’t mean it loses its flavor.

The cake that we make will retain a carroty flavor, you just have to taste beyond the regular sweet, cakey bite that goes into your mouth. The devil is in the 3rd or 4th bite once you are past the regular cake taste. 🙂

And of course, it is gorgeous to look! Who doesn’t like the carrot’s unique orange!

If you are looking for some history on carrot cake and how it was born – an excellent read here for you!

 

CARROT CAKE RECIPE CARD

Moist Carrot Cake Recipe

Moist And Easy Carrot Cake Recipe | Get Right The First Time!

Course: Dessert
Cuisine: American
Keyword: carrot cake recipe, moist carrot cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 pieces
Calories: 420 kcal
Author: Homemade Cuisines

Carrot Cake Recipe - Helping you get it right the first time - Tried and tested many times that you will get the best, moist and mouthwatering carrot cake you will ever get to make!

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Ingredients

  • 2 cups Grated Carrots
  • 4 no Eggs
  • 1.5 cup All Purpose Flour
  • 1 cup Vegetable Oil
  • 1.5 cup Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tbsp Vanilla Essence

BUTTERCREAM ICING

  • 2 tbsp Soft Butter
  • 1 cup Icing Sugar

Instructions

  1. In a mixing bowl, add the 4 eggs, vegetable oil, and sugar and beat thoroughly using an electric beater for 5 minutes.

    After 5 minutes of beating, you will notice that the mixture turns creamy. You can then stop beating.

  2. Now place a sieve (to filter) on the mixing bowl, add the all-purpose flour and using a spoon sift (filter) the flour into the mixture. This makes sure only the fine grain of flour is added to the mix.

    This is important because the fine grains is the one that holds and makes the cake soft. If it is coarse, then the softness is not that satisfactory!

  3. Similar to step 2, add baking powder and baking soda to the sieve and sift.

  4. Now again using the electric beater, mix thoroughly for 2 minutes. You will notice that the batter now is thick and creamy!

  5. To this batter, add the 2 cups of grated carrot and 1/2 tbsp vanilla essence. Mix well using a spatula until all the ingredients combine well. Do not use beater here.

  6. Take a cake pan and place a parchment paper at the bottom of the pan. Pour the cake batter into this pan. Make sure you do not fill up to the rim of the pan because the cake is going to need that extra space when it gets baked.

GETTING OUR HOMEMADE OVEN READY

  1. Before moving to the next step, let's get our homemade oven ready 🙂

    Our standard way – Spread some rock salt at the bottom of a pressure cooker, place a wired steel rack to mount the cake pan and close the cooker. You do not need to place the regulator weight. Heat the cooker in medium flame for about 10 mins and leave it on!

    Your pre-heated homemade oven is ready 🙂

  2. Place the cake pan inside the pressure cooker, close the cooker (do not use the regulator) and heat for 45 minutes in low flame.

    How do you know the cake is done?

    Prick the cake using a toothpick and see if any cake batter sticks to it. Usually, after 40 minutes, you will see no batter sticks to the toothpick!

    Once the cake is done, switch off the stove and remove it from the cake pan!

    Allow the cake to cool completely!

BUTTERCREAM ICING

  1. In a mixing bowl, take the butter and beat using an electric beater for 2 minutes until it turns creamy.

  2. To this, add the icing sugar and beat again for 2 minutes to make the buttercream!

  3. Now take this buttercream and spread over the cake until it completely covers the top as shown.

    Sprinkle some chopped nuts and walnuts over this to complete the topping 🙂

Recipe Notes

 

1) What is the topping on carrot cake?

  • Simple - Buttercream Icing with sprinkled walnuts (can add cashews as well)

2) What icing goes with carrot cake?

  • Typically cream cheese frosting, but you can do the buttercream icing as we have done here or try the chocolate frosting.

3) Can you substitute butter for oil in carrot cake?

  • Yes, you can, just melt the butter and then use!

4) Why is my carrot cake undercooked in the middle?

If the cooker is in high flame or if you use the regulator, this could happen. The heat should be consistent and you need to check in intervals on how the cake is cooking using a toothpick. If the outside crust is getting brown faster when compared to the inside of the cake, make sure to put the cooker in low flame!

Nutrition Facts
Moist And Easy Carrot Cake Recipe | Get Right The First Time!
Amount Per Serving (100 g)
Calories 420 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1.5g 8%
Polyunsaturated Fat 3.5g
Monounsaturated Fat 4g
Cholesterol 2mg 1%
Sodium 550mg 23%
Potassium 170mg 5%
Total Carbohydrates 80g 27%
Protein 5g 10%
Vitamin A 35%
Vitamin C 2%
Calcium 17%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

 

CARROT CAKE RECIPE – STEP BY STEP INSTRUCTIONS AND IMAGES

 

TIME TAKEN – 1 hour or when the toothpick comes out clean on pricking!

 

WHAT ARE THE INGREDIENTS OF CARROT CAKE

  • Grated Carrots – 2 cups
  • Eggs – 4 no
  • All Purpose Flour – 1.5 cup
  • Vegetable Oil – 1 cup
  • Sugar – 1.5 cup
  • Baking Powder – 2 teaspoon
  • Baking Soda – 1 teaspoon
  • Vanilla Essence – 1/2 tbsp

Carrot Cake - Ingredients

INGREDIENTS FOR BUTTERCREAM ICING

  • Soft Butter – 2 tbsp
  • Icing Sugar – 1 cup

Carrot Cake - Icing Ingredients

STEP 1

In a mixing bowl, add the 4 eggs, vegetable oil, and sugar and beat thoroughly using an electric beater for 5 minutes.

After 5 minutes of beating, you will notice that the mixture turns creamy. You can then stop beating.

Carrot Cake - 1- Add Ingredients

 

Carrot Cake - 2- Beat Ingredients

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  • Warranty: 2 years on product

STEP 2

Now place a sieve (to filter) on the mixing bowl, add the all-purpose flour and using a spoon sift (filter) the flour into the mixture. This makes sure only the fine grain of flour is added to the mix.

This is important because the fine grains is the one that holds and makes the cake soft. If it is coarse, then the softness is not that satisfactory!

Carrot Cake - 3- Sift Flour

STEP 3

Similar to step 2, add baking powder and baking soda to the sieve and sift.

Carrot Cake - 4- Sift Baking Powder

STEP 4

Now again using the electric beater, mix thoroughly for 2 minutes. You will notice that the batter now is thick and creamy!

Carrot Cake - 5- Beat Baking Powder

STEP 5

To this batter, add the 2 cups of grated carrot and 1/2 tbsp vanilla essence. Mix well using a spatula until all the ingredients combine well. Do not use beater here.

Carrot Cake - 6- Mix Carrot

STEP 6

Take a cake pan and place a parchment paper at the bottom of the pan. Pour the cake batter into this pan. Make sure you do not fill up to the rim of the pan because the cake is going to need that extra space when it gets baked.

Carrot Cake - 7- Add Batter to pan

STEP 7 – GETTING OUR HOMEMADE OVEN READY 🙂

Before moving to the next step, let’s get our homemade oven ready 🙂

Our standard way – Spread some rock salt at the bottom of a pressure cooker, place a wired steel rack to mount the cake pan and close the cooker. You do not need to place the regulator weight. Heat the cooker in medium flame for about 10 mins and leave it on!

Your pre-heated homemade oven is ready 🙂

Carrot Cake - 9- Cooker Oven

STEP 8

Place the cake pan inside the pressure cooker, close the cooker (do not use the regulator) and heat for 45 minutes in low flame.

How do you know the cake is done?

Prick the cake using a toothpick and see if any cake batter sticks to it. Usually, after 40 minutes, you will see no batter sticks to the toothpick!

Once the cake is done, switch off the stove and remove it from the cake pan!

Carrot Cake - 8- Bake Cake

Allow the cake to cool completely!

Ah! A wonderful looking cake now 🙂

Carrot Cake - 10- Cake Done

BUTTERCREAM ICING

 

STEP 9

In a mixing bowl, take the butter and beat using an electric beater for 2 minutes until it turns creamy.

Carrot Cake - 11- Beat Butter

STEP 10

To this, add the icing sugar and beat again for 2 minutes to make the buttercream!

Carrot Cake - 12- Beat Butter and sugar

STEP 11

Now take this buttercream and spread over the cake until it completely covers the top as shown.

Sprinkle some chopped nuts and walnuts over this to complete the topping 🙂

Carrot Cake - 13- Spread Buttercream

 

The delicious and awesome looking carrot cake is ready! You will notice the cake is soft, moist and fluffy but most importantly, the bright orange color of the carrot gives the cake a completely super look and sends your taste buds wanting for a bite immediately!

Serve the succulent Carrot Cake!

Easy Carrot Cake Recipe

Try this recipe and please share your experience here. Would love to hear from you if you did get the carrot taste 🙂

CARROT CAKE RECIPE – FREQUENTLY ASKED QUESTIONS

 

1) What is the topping on carrot cake?

  • Simple – Buttercream Icing with sprinkled walnuts (can add cashews as well)

2) What icing goes with carrot cake?

  • Typically cream cheese frosting, but you can do the buttercream icing as we have done here or try the chocolate frosting.

3) Can you substitute butter for oil in carrot cake?

  • Yes, you can, just melt the butter and then use!

4) Why is my carrot cake undercooked in the middle?

If the cooker is in high flame or if you use the regulator, this could happen. The heat should be consistent and you need to check in intervals on how the cake is cooking using a toothpick. If the outside crust is getting brown faster when compared to the inside of the cake, make sure to put the cooker in low flame!

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