Alright, let’s do carrot cake, but I’ll keep it simple, reliable, and bakery-good—no fuss, all payoff 🥕🍰
🥕 Easy Moist Carrot Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp vanilla
- 3 cups finely grated carrots
Optional (pick what you like)
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans
- ½ cup raisins
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan or two round pans.
- Whisk flour, cinnamon, baking soda, baking powder, and salt.
- In another bowl, whisk sugars, oil, eggs, and vanilla.
- Stir dry ingredients into wet until just combined.
- Fold in carrots (and any extras).
- Bake:
- 9×13: 40–45 min
- Rounds: 30–35 min
- Cool completely.
🧀 Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla
Beat until smooth and spread generously.
Why this works
- Oil keeps it super moist
- Fine carrots melt into the cake
- Not too sweet, perfect with frosting
Want it less sweet, one-layer, cupcakes, or no frosting (snack cake vibes)?
