Moist Carrot Cake Recipe
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Feasting at Home · by Tonia | Feasting at Home★ 5.0

Moist Carrot Cake Recipe

NUTRITION · PER SERVING90M COOK
CAL 30%·PRO 17%
CARBS 60G40% OF CAL
6G FIBER15G OTHER39G TOTAL SUGAR
FAT 37G56% OF CAL
13G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist carrot cake loaded with coconut, raisins, pineapple, and warm spices, topped with a lightened cream cheese frosting. A classic dessert that doesn't skimp on flavor.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup walnuts or pecans – you can substitute nuts with shredded coconut or use 1/2 cup of each.
  • ½ cup raisins or currants
  • 3 cups of carrots, peeled, freshly grated (390 grams), using the small fine side of a box grater. See notes. Pre-grated carrots are too dry and will throw off the balance of the cake.
  • 2 cups all-purpose flour (260 grams), spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup oil (avocado is my preference)
  • 1 ¼ cups brown sugar *see notes
  • 4 large eggs
  • 1 cup crushed pineapple – or sub applesauce *see notes
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, fully softened (full-fat brick-style cream cheese for best results)
  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 1/4 teaspoon salt
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon lemon juice
  • 1/3 cup thick Greek yogurt, or sour cream (optional but gives the perfect tang and lightens the texture in the most luscious way)
PREP
60M
SODIUM
276MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.