Moist Carrot Cake Recipe

Carrot cake that is moist and delicious full of flavor and love. That is why I chose it as my cake this year to commemorate another return to the sun. This cake is loaded with carrots, which may seem obvious, but what makes it unique is that it contains twice as many carrots as any other cake in its category. So we can confidently declare that this is a genuine carrot cake. 

Yield: 1

Moist Carrot Cake Recipe

moist carrot cake recipe

Carrot cake that is moist and delicious loaded with spices and nuts, and topped with cream cheese frosting. Together they taste better.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour


  • 6 cups grated carrot (750 grams approximately)
  • 1 cup brown sugar
  • 1/2 cup raisins
  • 4 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup oil
  • 1 CDs should vainilla
  • 1 cup canned pineapple without its juice and crushed
  • 3 cups all-purpose wheat flour
  • 1 1/2 cdita bicarbonato de soda
  • 1 cdita will
  • 3 cditas Canela
  • 1/2 cdita jengibre
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1 cup chopped walnuts or pecans
  • 1/2 cup grated coconut (optional)
  • 8 ounces cream cheese (240 grams)
  • 1 taza azucar glass
  • 2 cups cold whipping cream (35% fat)
  • 1 CDs should vainilla


    1. Allow the carrots and raisins to soak in the cup of brown sugar for 1 hour
    2. Preheat the oven to 350°F and prepare three 8-inch baking pans.
    3. In a large mixing bowl combine the baking soda, flour, salt, and spices. Reservation
    4. For 4-5 minutes, beat the eggs until they have increased in volume and are a pale mixture. Gradually incorporate both sugars, the oil, and the vanilla extract. Add the crushed and drained pineapple.
    5. Add the flour mixture and continue to beat until everything is combined. Strain the carrots and combine them with coconut and walnuts. Beat in 1-2 tablespoons carrot juice to the mixture.
    6. Bake for 40-45 minutes after pouring the mixture into the molds. Allow cooling for 10 minutes before removing from the mold. Garnish with a dollop of my favorite cream cheese frosting.
    7. Cream cheese should be soft. It is not necessary for it to be at room temperature.
    8. Continue beating until all of the icing sugar is incorporated. Substitute the paddle for the balloon and then add the cream and vanilla. Use immediately after blending until smooth.

Nutrition Information



Serving Size


Amount Per Serving Calories 2452Total Fat 148gSaturated Fat 49gTrans Fat 2gUnsaturated Fat 89gCholesterol 378mgSodium 489mgCarbohydrates 265gFiber 13gSugar 172gProtein 30g
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