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How do you make carrot cake?
Are you looking for a super moist carrot cake recipe? This recipe also includes the best ever cream cheese frosting (or best evah if you are from Massachusetts) ! This is a layered small celebration cake using mini springform pans. It is a perfect dessert for a small gathering. If you want to wow a crowd you can make multiple mini cakes for sharing.
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How to Make this Easy Carrot Cake Recipe
Preheat oven to 350° F. Spray three 4.5” springform pans with cooking spray. Line the bottoms only with parchment paper. (Tip: trace the pan and then cut into a circle) Spray the top of parchment paper with cooking spray. Set aside.
In a medium bowl add all of the carrot cake dry ingredients (this includes everything except the eggs, grated carrots and vegetable oil). Flour, sugar, light brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine and set aside.
In a small bowl add the eggs and whisk.
Of course, you will need to grate the carrots.
Add the grated carrots and the vegetable oil to the egg mixture. Stir to combine well. Add to the dry ingredients mixture and stir by hand until well combined.
Evenly spread into the three springform pans (usually about half way).
Bake for approximately 35-38 minutes (toothpick test in the center should come out dry).
Place pans on a cooling rack for 10 minutes.
Remove cakes from springform pans and remove bottom and parchment paper. Place on a cooling rack upside down (flat side up) to completely cool for approximately another 50 minutes.
Not shown; make the cream cheese frosting, assemble and frost.
It’s Time to Enjoy this Super Moist Carrot Cake
Does this Look Like the Best Ever Cream Cheese Frosting?
Short on time? Pin it for later and a share on Facebook & Twitter is appreciated too!
Mini Moist Carrot Cake
Equipment
- Electric Mixer for Cream Cheese Filling
- Three 4.5 inch Springform Pans
Ingredients
Carrot Cake
- 1 cup All Purpose Flour
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Iodized Salt
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- 2 Eggs Room Temperature (~30 Minutes)
- 1½ cups Fresh Carrots Grated
- ⅓ cup Vegetable Oil
Cream Cheese Filling / Frosting
- 4 oz Cream Cheese
- 4 oz Salted Butter
- 2-3 tbsp Whole Milk Add for desired consistency 1 tbsp at a time.
- 2½ cups Powdered Sugar Add slowly until you reach desired consistency.
Miscellaneous
- Cooking Spray
- Parchment Paper
Instructions
- Carrot Cake
- Preheat oven to 350° F.
- Spray three 4.4” springform pans with cooking spray. Line the bottoms only with parchment paper. (Tip: trace the pan and then cut into a circle) Spray the top of parchment paper with cooking spray. Set aside.
- in a medium bowl add all of the carrot cake dry ingredients (this includes everything except the eggs, grated carrots and vegetable oil). Flour, sugar, light brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine and set aside.
- In a small bowl add the eggs and whisk.
- Add the grated carrots and the vegetable oil to the egg mixture. Stir to combine well. Add to the dry ingredients mixture and stir by hand until well combined.
- Evenly spread into the three springform pans (usually about half way).
- Bake for approximately 35-38 minutes (toothpick test in the center should come out dry).
- Place pans on a cooling rack for 10 minutes.
- Remove cakes from springform pans and remove bottom and parchment paper. Place on a cooling rack upside down (flat side up) to completely cool for approximately another 50 minutes.
- While cooling prepare filling / frosting.
Cream Cheese Filling / Frosting
- In a mixer bowl, add the room temperature cream cheese, butter and vanilla. Beat on medium speed until creamy.
- Slowly add the powdered sugar and 1 tbsp of milk at a time until the desired consistency is reached.
- Once the cakes are completely cooled, add cream cheese filling to each layer. Be generous but make sure to leave enough to generously spread on top.
- Serve and enjoy!
- To store lightly wrap with Saran Wrap and store in the refrigerator. Before serving or re-serving, take out of refrigerator a half an hour prior to serving.
Notes
As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.
