Moist and Easy Carrot Cake is the easiest dessert you can imagine. It’s soft and moist, perfect for any occasion. And no one will ever guess it’s actually made of carrots.
You don’t need any electric mixer or special equipment, just a whisk and a few simple ingredients. The cream cheese frosting is made of just three ingredients and so easy to make. It’s super delicious, just ideal for this cake.
Everyone loves this cake, believe me. And if you don’t, just try and see 🙂
Ingredients:
- 250g all-purpose flour
- 4 large eggs
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 200 ml vegetable oil
- 100g natural yogurt
- 100g granulated sugar
- 200g brown sugar
- 300g grated carrots
- 1 tsp vanilla extract
- orange zest
For the frosting:
- 250 cream cheese
- 125 icing sugar
- 100g unsalted butter
Steps:
Preheat oven to 175C.
Prepare two 8-inch cake pans.
In a large bowl mix together all dry ingredients.
Whisk together all wet ingredients.
Combine dry and wet ingredients.
Add grated carrots and mix gently until combined.
Pour the batter into two pans and bake for 30-35 until golden brown.
Leave the Moist and Easy Carrot Cake cool in the pans.
To make the frosting, beat the ingredients until combined and smooth.
Sandwich the cakes together with half icing.
Add the remaining frosting on top.
If you wish, you may cover the entire cake just like in the picture below.
Decorate with some chopped pecans or carrot slices. Use your imagination!
Note:
You can add chopped pecans or raisins together with grated carrots.
This cake will keep in the fridge for up to five days.
It’s best eaten at room temperature.
