Moist Carrot Cake

Loads of shredded carrots, raisins, and warm spices make this moist carrot cake the ultimate treat. It’s easy to make and tastes amazing with silky cream cheese frosting. Carrot cake immediately comes to mind when I think of Easter and spring recipes. The flavor and texture are insanely good and the cream cheese frosting pairs so perfectly.

MOIST CARROT CAKE

Yield: 12  Servings
Prep time: 20 Minutes
Cook time: 25 Minutes
Additional time: 2 Hours
Total time: 2 Hours 45 Minutes

INGREDIENTS
FOR THE CAKE

• 2 cups (260 g) all-purpose flour, See Note 1
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 3/4 cup (165 g) light brown sugar
• 1/2 cup (100 g) granulated white sugar
• 3/4 cup (180 ml) vegetable oil
• 1/4 cup (50 g) plain Greek yogurt, See Note 2
• 4 large eggs
• 1 tablespoon vanilla extract
• 3 cups (384 g) finely shredded carrots, See Note 3
• 1/2 cup (72 g) raisins

FOR THE FROSTING

• 1 cup (227 g) unsalted butter, softened
• 16 ounces (453 g) cold cream cheese, cut into pieces
• 4 cups (480 g) confectioners’ sugar
• 1 tablespoon meringue powder
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup (49 grams) coarsely chopped pecans, optional

INSTRUCTIONS
MAKE THE CAKE

• Adjust the oven rack to the center of the oven and preheat to 350ºF. Lightly grease and flour 2 9-inch round cake pans and line the bottom with parchment paper cut into a circle.
• Sift the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a large bowl.
• Whisk the sugars, oil, yogurt, eggs, and vanilla together in a second large bowl. Stir in the carrots and raisins. Add the flour mixture and fold everything together until just combined.
• Divide the batter between the prepared pans and smooth the top with an offset spatula. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
• Cool the cakes in the pan for 5 minutes then invert them onto a wire rack and allow them to cool completely before frosting.

MAKE THE FROSTING

• In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
• Add the sugar, meringue powder, vanilla, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for about 1 minute until everything is well combined.

ASSEMBLE THE CAKE

• Place one layer on a serving platter. Spread about 1/3 of the frosting over the top.
• Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake. Garnish with toasted pecans if desired.
• Refrigerate the cake for at least 1 hour before serving.

MAKE AHEAD TIP

• The cake can be refrigerated for up to 24 hours before serving. Bring to room temperature before slicing.
• The cake layers can be made ahead 1 day in advance. Wrap on plastic wrap and store at room temperature or in the refrigerator.
• The frosting can also be made 1 day in advance. Cover and store in the refrigerator until ready to use.
• The frosted or unfrosted cake can be frozen up to 3 months. Thaw in the refrigerator overnight.

NOTES

• Make sure to measure the flour correctly so the cake stays moist.
• Sour cream can be used in place of Greek yogurt.
• Avoid using storebought shredded carrots. They are too dry and thick. Instead, use a box grater to shred fresh carrots that have been washed and peeled.

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