Moist Carrot Cake

This recipe makes a delicious, fluffy carrot cake with an added surprise of baked apples and pecans for crunch. It's not too sweet and full of flavour. Frosting is an option, but it's not a carrot cake without frosting! It'd be a carrot muffin, which would be scrumptious nonetheless.

Carrot Cake

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp nutmeg
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 3 eggs
  • 3/4 cup butter, softened
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1 medium sized apple, diced
  • 1/2 cup chopped pecans

Frosting Ingredients

  • 8 oz (250g) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 1 cup icing sugar

Line a 9x9 inch cake pan with parchment paper and set it aside. Preheat the oven at 350 degrees F or 180 degrees C. I prefer lining with parchment paper as it'll make clean up afterwards a breeze. In a mixing bowl, cream butter and sugar together until pale. Creaming the softened butter with the sugar will create little air pockets creating a finer crumb texture and to provide structural support for the cake. Then beat in eggs, molasses and vanilla. In a separate bowl, sift flour, baking powder, cinnamon, baking soda, salt, and nutmeg together.  Add the dry ingredients to the wet ingredients until incorporated. The batter will be very thick but continue to mix until the flour is integrated with the wet batter. Stir in carrots, apple and pecans and then spread in the prepared cake pan. Bake the cake in the oven for about 40 minutes and rotate the pan half way during the cooking time. The cake is done when a toothpick inserted in the center comes out clean. Let the cake cool slightly before removing from the pan.

Meanwhile, let's make the cream cheese frosting! In a mixing bowl, beat cream cheese and butter until smooth. Then add in vanilla extract. Continue to beat icing sugar in thirds until smooth. When the cake is cool to room temperature, spread the icing on top of the cake.

Carrot cake out of the oven sliced.

To make carrot cake cupcakes: Bake for about 25 minutes and use the toothpick test to check the center of the cake. It should come out clean when it's done baking.

Carrot Cake

I prefer serving this cake warm with the cream cheese frosting soft and gooey. As the cake cools or becomes refrigerated, the cake becomes denser. To lighten it, reheat the cake in a microwave for 30 seconds and it'll be as soft as a cloud again.

Carrot Cake Crumb - Creaming butter and sugar creates air pockets. Look it's so fluffy!!

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