Moist Carrot Cake. You will love this incredibly moist and easy carrot cake recipe with ultra-creamy cream cheese Jump to the Easy Carrot Cake Recipe or watch our quick recipe video below to see how we make it. For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. It is the moistest carrot cake I have ever had. Moist Carrot Cake

You can cook Moist Carrot Cake using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Moist Carrot Cake
  1. Prepare 100 grams of net weight Carrots.
  2. It’s 1 medium of Egg.
  3. It’s 30 grams of Sugar (soft light brown is best).
  4. You need 1 dash of Salt.
  5. It’s 1 tbsp of Maple syrup or honey.
  6. Prepare 1 tbsp of each Vegetable oil ※heavy cream.
  7. You need 1 tsp of ※Rum.
  8. It’s 45 grams of ◎Cake flour.
  9. It’s 15 grams of ◎Whole wheat flour※.
  10. Prepare 15 grams of ◎Almond flour.
  11. You need 1/2 tsp of ◎Baking powder.
  12. Prepare 1 of refer to step 11 Icing (optional).
  13. It’s 20 grams of ☆Powdered sugar.
  14. It’s 1/2 tsp of ☆Lemon juice.
  15. It’s 1 of Dragées (optional).

The cake must be moist (and stay that way!), have a good amount of spices but not too much, and it needs to be topped with. Why this Moist Carrot Cake recipe works. The carrots are shredded with a grater so they are finer in texture as opposed to using a mandoline. Greek yogurt is used to help keep the cake moist.

Moist Carrot Cake instructions

  1. Peel and grate 100 g worth of a carrot. Preheat oven to 180℃..

  2. Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper..

  3. Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (※use milk when serving to children) in that order. Mix with each addition..

  4. Add the grated carrots into the bowl..

  5. Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions..

  6. Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven..

  7. Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.).

  8. Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice..

  9. When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they're done..

  10. Note: Here's the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight..

  11. Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you..

A wonderfully moist, perfectly spiced carrot cake recipe. This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time. Top everything off with my simple cream. This moist carrot cake recipe I'm sharing with you today is one of my grandma Barb's most requested carrot cake recipes. She gave this to me a long time ago and I haven't made it in years.