Desserts/ Easter recipes

Super Moist Carrot Cake Recipe

Super moist carrot cake recipe with walnuts and a scrumptious vanilla cream cheese icing, a family-favourite dessert not only for Easter, but also all year round. It is beautifully moist, with a dense texture and a magnificent blend of spices that works very well with the sweetness of the cream cheese icing. Adored by kids and grown-ups alike, carrot cake is a classic in the UK and many more other countries.

A slice of super moist carrot cake on two white plate with a fork next to it

You wouldn’t think that a cake containing veggies could taste that good, would you? Unlike other vegetables, carrots do not have a strong taste, and can hardly tell actually that the cake has carrots in it. They soften nicely when baked and the spices have a pretty sharp taste that gives this cake its distinctive flavour.

But how did the carrot cake become so popular? It seems that carrots were used in puddings even in Medieval times, as they are naturally sweet and moist, and the food rationing in the WW2 may have contributed to the revival of old recipes. Since vegetables were not rationed at all, and could be consumed in large quantities, it does make sense that sweet recipes calling for carrots would become favourite.

Now, just because carrots are healthy, l wouldn’t go that far as to call carrot cake a very healthy dessert. Not with all that icing. Some recipes call for a ridiculous amount of granulated sugar, which l don’t seem to think necessary, since the icing is sweet anyway. For my recipe, l cut down a lot on sugar and l’m happy with the amount of sweetness, so let’s call it a lighter carrot cake.

Overhead photo of a slice of cake in a white plate and a whole cake on another white plate with flowers on the left hand side of the photo

You don’t have to add walnuts to it, but the nice crunch works perfectly well here. Pecans can also be used instead of walnuts, and l can see many recipes calling either for dried fruit like raisins or fresh/canned fruit like pineapples. I personally think it’s a matter of choice and it comes down to your own taste.

Make this recipe yours and add anything you like, as long as the texture is right and basic ingredients are not removed.As far as decorating the cake is concerned, you can either opt for cream cheese icing between each layer and on top of the cake, or, like l did, cover it all in icing.

Again, topping it with walnuts is optional. No matter how you choose to use the icing, you’ll get an absolutely delicious cake. Depending on the size of your tin, you may want to cut the sponge in half or even have 3 layers. My tin is a smaller 16x9cm, and l had to cut it in 3, but if you have a standard 20cm round tin, cutting it in half may be the better way.

Super moist carrot cake on a white plate

MORE EASTER TREATS:

MOIST LEMON DRIZZLE CAKE

RICE KRISPIE NESTS

ROMANIAN EASTER CAKE

 

If you’ve tried this MOIST CARROT CAKE RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

4.84 from 6 votes
Super moist carrot cake with walnuts and cream cheese icing
Print
Super moist carrot cake recipe with walnuts and cream cheese icing
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 

Super moist carrot cake recipe with walnuts and cream cheese icing, a beautifully flavourful cake that is popular not only for Easter, but all year round.

Course: Dessert
Cuisine: English
Servings: 6 people
Calories: 998 kcal
Author: Daniela Anderson
Ingredients
  • 300 g plain flour ( 2 1/2 cups)
  • 250 ml sunflower oil (1 cup)
  • 4 eggs
  • 160 g granulated sugar ( 3/4 cup)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 1 tsp vanilla extract
  • 200 g grated carrots (7 oz)
  • 50 g chopped walnuts
For the cream cheese icing
  • 180 g full-fat cream cheese
  • 50 g butter, soften
  • 100 g icing sugar
  • 1/2 tsp vanilla extract
Instructions
  1. To make the sponge, add the eggs, granulated sugar and oil to a bowl and whisk well until you get a smooth, thick consistency.

  2. Add the grated carrot, flour, spices, vanilla extract and half of the amount of chopped walnuts and mix everything well with a spatula.

  3. Preheat the oven to 180 degrees C.

  4. Oil and flour a round cake tin, and add the batter to it.

  5. Bake for 35-40 minutes until the cake is firm to touch and well risen with a golden brown colour.

  6. Remove from the tin and allow it to cool.

  7. Meantime, make the icing by mixing the sugar, cream cheese, butter and vanilla extract together. Do not overbeat, as the icing could become runny.

  8. Once the sponge has cooled down, use a kitchen knife to cut it either in half or in 3, spread icing on each layer, top and sides and decorate with chopped walnuts.

Nutrition Facts
Super moist carrot cake recipe with walnuts and cream cheese icing
Amount Per Serving
Calories 998 Calories from Fat 603
% Daily Value*
Total Fat 67g 103%
Saturated Fat 15g 75%
Cholesterol 160mg 53%
Sodium 223mg 9%
Potassium 447mg 13%
Total Carbohydrates 88g 29%
Dietary Fiber 3g 12%
Sugars 46g
Protein 12g 24%
Vitamin A 126.8%
Vitamin C 2.4%
Calcium 15.1%
Iron 19.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

 

 

 

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23 Comments

  • Reply
    Lina
    February 20, 2017 at 7:19 pm

    Super delicious!

  • Reply
    Agness of Run Agness Run
    February 22, 2017 at 9:56 pm

    I have never though that you can add carrots in a dessert. I am so tempted to try this out, Daniela!

    • Reply
      Daniela Anderson
      February 22, 2017 at 11:02 pm

      It’s a lovely dessert, l hope you’ll enjoy it! ?

  • Reply
    Cathy Lawdanski
    February 24, 2017 at 11:44 am

    I LOVE Carrot Cake, but I have never made one. This recipe looks delicious. Thanks for sharing.

  • Reply
    kristin mccarthy
    February 24, 2017 at 2:23 pm

    This is my favorite cake hands down!

  • Reply
    Kathleen - Bloggers Lifestyle
    February 25, 2017 at 9:20 am

    Now that is one awesome carrot cake. I used to always eat carrot cake when I was out for coffee. I just have not had it in ages due to changes in my eating plan. This is so tempting it looks so moist.

    Kathleen
    Bloggers Pit Stop

  • Reply
    Priscilla Naidoo
    February 27, 2017 at 7:17 pm

    Thank you, look very delicious. Will make it.

  • Reply
    Kathleen - Bloggers Lifestyle
    February 28, 2017 at 8:32 am

    Daniela, this is too good to waste, so we will feature it on Friday. Congratulations.
    Kathleen
    Blogger’s Pit Stop

  • Reply
    Blogger's Pit Stop #63 - The Blogger's Lifestyle
    March 2, 2017 at 11:53 pm

    […] Carrot cake with walnuts and cream cheese icing by Daniela […]

  • Reply
    15 must-try Easter recipes: appetizers, main courses and desserts
    May 3, 2017 at 10:27 pm

    […] 8. Carrot cake with walnuts and cream cheese icing […]

  • Reply
    Ev
    July 27, 2017 at 2:28 pm

    Hi, I’m wondering how big a cake tin I would need to make this?

    • Reply
      Daniela Anderson
      July 27, 2017 at 2:52 pm

      Hi! Thank you for your comment. The ideal tin would have a 20x3cm or 8X1.5 inches. I hope this helps!

      • Reply
        Ev
        August 4, 2017 at 11:16 am

        Thanks, Daniela! I only realised you had it written down towards the end of your post, I missed it somehow when I first read it. My niece will be celebrating her 2nd birthday next week and I was tasked to bake a carrot cake for her to take to play group so I made this over the weekend as a trial run since my baking skills aren’t that great. It was delicious! I did half the amount of sugar in the cake and it was just nice for me. Thanks so much for sharing this recipe.

        • Reply
          Daniela Anderson
          August 4, 2017 at 11:43 am

          I’m glad you liked the recipe. It’s great that it tastes as good with less sugar, l’ll give a try with less too.

  • Reply
    Betty
    August 10, 2017 at 11:13 pm

    Would you plz add the reg measurements to your recipe , not everybody does this kind plz

    • Reply
      Daniela Anderson
      August 11, 2017 at 6:01 am

      Hi, thank you for your comment, l have updated the recipe with the imperial mesurements too. Thank you.

  • Reply
    Pat
    September 17, 2017 at 4:13 pm

    Looks amazing and other people on here liked it. Will have to make it 🙂

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