Our Favorite Moist and Easy Carrot Cake

Our Favorite Moist and Easy Carrot Cake

This is the best carrot cake recipe I’ve ever used. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well.

This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option

**The creamy frosting recipe shared below is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting.

Makes 1 (9-inch) double layer cake (16 to 22 slices) or 22 to 24 cupcakes

You Will Need

Directions

Adam and Joanne's Tips

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NUTRITION PER SERVING: Calories 384 / Protein 4 g / Carbohydrate 40 g / Dietary Fiber 2 g / Total Sugars 29 g / Total Fat 24 g / Saturated Fat 5 g / Cholesterol 53 mg
AUTHOR:
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/25753/carrot-cake-recipe/