Incredibly Moist and Easy Carrot Cake Recipe

Incredibly Moist and Easy Carrot Cake Recipe

This is the best carrot cake recipe we’ve ever used. For the carrots, you hand grate for the finest carrot pieces that melt into the cake batter or use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. You can also use grated carrots from the store. The carrot cake 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 of a stabilized whipped cream consistency 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

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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/