Moist Carrot Cake Recipe | Easy, Classic & Homemade

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Table of Contents

🍰 My Santa Rosa Carrot Cake Recipe Story

There’s something magical about the first sunny week in Santa Rosa after a string of rainy days. The ground smells sweet, the roses push their way up, and in my kitchen, it’s officially time to pull out my favorite apron and bake, what else? a carrot cake.

But not just any carrot cake recipe. This one is mine. Well, mine and Mama Delish’s. She scribbled it on a notecard now butter-stained and barely legible. Over the years, I’ve made this recipe for Easter brunches, birthdays, bake sales, and yes, emotional emergencies. (Ahem, like the time my husband tossed out my sourdough starter… We made peace over this very cake.)

People around here joke it’s the divorce carrot cake because it’s so good, it could either save a marriage or end one if someone dares to eat the last slice without asking.

So what makes this carrot cake recipe the real deal? For one, it’s incredibly moist, thanks to oil and brown sugar. You won’t even notice the carrots once it’s baked, they blend right in, adding moisture without making the cake chunky or chewy. Pecans and raisins add crunch and chew, and the frosting. Oh, the frosting is whipped, creamy, and cloud-like. It has just the right touch of sweetness, which lets those warm cinnamon notes really stand out in every bite.

In this post, I’ll walk you through every luscious layer: the baking, the frosting, the secrets, the mistakes to avoid, and my go-to tips for making it perfect every time. Whether you’re a first-time baker or the reigning queen of cupcakes, this is the carrot cake recipe you’ll come back to again and again.

And if you love cakes like I do, pair this with my Moist Biscoff Cake for a truly irresistible dessert table.

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🥄 How to Bake the Perfect Carrot Cake Recipe at Home

Let’s dive into the heart of this carrot cake recipe. The first step? Freshly grate your carrots by hand. It takes a little effort, but trust me, bagged shreds just don’t bake the same.Pre-shredded ones just don’t have the same moisture content.

🧁 Ingredients You’ll Need:

• 2 cups all-purpose flour
• 2 tsp baking soda
• ½ tsp sea salt
• 1½ tsp ground cinnamon
• 1¼ cups vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tsp vanilla extract
• 4 large eggs (room temp)
• 3 cups grated carrots (about 5–6 medium)
• 1 cup chopped pecans
• ½ cup raisins

Start by mixing your dry ingredients. Grab a second bowl and give the oil, both sugars, and vanilla a good whisk until everything’s blended and smooth. Beat in the eggs one at a time. Gently combine wet and dry ingredients, then fold in the carrots, pecans, and raisins. Divide the batter between two greased, parchment-lined 9-inch pans.

🔥 Bake at 350°F for 35–45 minutes

You’ll know it’s ready when the tops spring back and a toothpick comes out clean.

Baking Tip: Let the cakes cool 15 minutes in the pan before turning them out. I once got impatient and tried to frost while warm, what a gooey mess. Don’t be me.

Need a cupcake version? This recipe makes about 24. Pop them in the oven for about 15 to 18 minutes, then let them cool completely on a rack so they don’t turn soggy. You can even use this batter in a Cake and Pops pan for a fun twist!

And if you’re hosting a crowd, go big with a 9×13 sheet pan and serve alongside Peanut Butter Oatmeal Balls for snack lovers.

🎂 The Creamiest Whipped Frosting & Creative Variations

What’s a carrot cake recipe without legendary frosting? While most people swear by traditional cream cheese frosting, I’ve got a secret twist: whipped cream cheese frosting. It’s light, airy, and spreads like velvet.

🧁 Frosting Ingredients:

• 8 oz cream cheese, room temp
• 2 tsp cornstarch (optional for stability)
• 1¼ cups powdered sugar
• ⅓ cup of cold heavy cream, make sure it’s labeled heavy or heavy whipping cream so it whips up properly.
• ½ cup pecans for topping

Start by beating the cream cheese in a big bowl until it’s nice and creamy. Sift in the powdered sugar and cornstarch, then slowly pour in the cold cream while mixing. Stop when the frosting looks thick and pillowy, then chill it until you’re ready to frost.

🧠 Pro Tips:

• Look for heavy cream with at least 36% fat, it’s the key to getting that dreamy, whipped texture.
• Don’t overwhip! Stop at soft peaks or it may collapse.
• Sift for a lump-free, silky texture.

Want the old-school version? Just blend 16 oz cream cheese with ½ cup butter, 4½ cups powdered sugar, and a splash of vanilla. Super rich and indulgent, like my Brookie Cookie Recipe.

🎨 Variations:

• Swap pecans for walnuts or pistachios.
• Add ½ cup crushed pineapple for extra moisture.
• Pour the batter into a bundt pan for a pretty twist, just bake it a little longer and finish with a dusting of powdered sugar for a simple, elegant touch.
• Make cupcakes with swirl piping and top with mini Rice Krispie Treats for fun!

🎉 Hosting idea: Serve slices alongside Boston Cream Cupcakes and Mini Cookies & Chips for a whimsical dessert board that guests won’t stop talking about.

Storage & Serving

• Refrigerate: Covered, up to 1 week.
• Freeze: Unfrosted layers, up to 3 months.
• Frosting: Keep cold. Best used within 3–4 days.

Travel Tip: Wrap slices in parchment, tuck into a lunchbox, and surprise someone with joy.

Pair it with: My homemade Sourdough Bread Bowl for a sweet-and-savory brunch or Sourdough Croissants for elegance.

For more recipes make sure to follow me on  Pinterest.

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🧠 FAQ about carrot cake recipe

You’ve baked, frosted, and (hopefully) resisted cutting a slice too soon. Now let’s answer your most popular questions about this carrot cake recipe.