Soft, warmly spiced, and topped with rich cream cheese frosting — this is a foolproof carrot cake that stays moist for days.

 Ingredients (Serves 10–12)

 Cake

• 2 cups (250g) all-purpose flour

• 2 cups grated carrots (about 3 medium)

• 1 cup sugar

• ½ cup brown sugar

• 1 cup vegetable oil

• 3 large eggs

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1½ tsp cinnamon

• ½ tsp nutmeg

• ½ cup chopped walnuts (optional)

• ½ cup raisins (optional)

 Cream Cheese Frosting

• 200g cream cheese (softened)

• ½ cup butter (softened)

• 2–3 cups powdered sugar

• 1 tsp vanilla extract

 Step-by-Step Instructions

 Prep

Preheat oven to 180°C (350°F).
Grease and line a 9-inch cake pan.

 Mix Wet Ingredients

Whisk oil, sugars, eggs, and vanilla until smooth.

 Combine Dry Ingredients

In another bowl, mix flour, baking powder, baking soda, salt, and spices.

 Combine

Add dry mixture to wet mixture. Stir gently.
Fold in grated carrots, walnuts, and raisins.

 Bake

Pour into pan and bake 35–45 minutes until a toothpick comes out clean.
Cool completely before frosting.

 Frosting

Beat cream cheese and butter until smooth.
Add powdered sugar gradually.
Spread over cooled cake.

 Tips for Ultra-Moist Cake

 Don’t squeeze water from carrots
 Use oil (not butter) for softness
 Don’t overmix
 Let cake cool fully before frosting

 Approx Nutrition (Per Slice)

• Calories: 420–480

• Carbs: 55g

• Fat: 22g

• Protein: 5g

 Why Carrot Cake Is So Moist

 Oil instead of butter keeps it soft for days
 Natural moisture from carrots
 Brown sugar adds extra tenderness
 Cream cheese frosting locks in moisture

 Best Carrots to Use

• Use freshly grated carrots (not pre-shredded – too dry)

• Fine grate = softer texture

• Do NOT squeeze out moisture

2 cups grated carrots = about 3 medium carrots

 Pan Options & Baking Times

 Storage Guide

Room Temperature

• 1 day (covered)

Refrigerator

• 4–5 days (airtight container)

Freezer

• Freeze unfrosted cake up to 2 months

• Wrap tightly in plastic + foil

 Flavor Variations

 Pineapple Carrot Cake

Add ½ cup crushed pineapple (drained).

 Coconut Carrot Cake

Add ½ cup shredded coconut.

 Orange Twist

Add 1 tsp orange zest to batter.

 Nut-Free Version

Skip walnuts — still delicious.

 Is It Healthy?

Traditional carrot cake is not low-calorie because of:

• Sugar

• Oil

• Cream cheese frosting

But carrots do add:
 Fiber
 Beta-carotene (Vitamin A)

 Weight Watchers Estimate

Per slice (standard recipe):
 14–18 points (depends on frosting amount)

 Make It Healthier

• Use ½ oil + ½ applesauce

• Reduce sugar by ¼–½ cup

• Use Greek yogurt frosting

• Make it into muffins (portion control)

 FAQs

Q: Why is my carrot cake dense?
A: Overmixing or too much flour.

Q: Why did it sink in the middle?
A: Underbaked or oven door opened early.

Q: Can I make it eggless?
A: Yes — replace each egg with ¼ cup yogurt or applesauce.

Q: Can I make it gluten-free?
A: Yes — use 1:1 gluten-free flour blend.