🥕 Ultimate Moist Carrot Cake – Bakery-Style Recipe

A professional carrot cake recipe with rich spice flavor, velvety cream cheese frosting, and tips for perfect texture every time.

📖 Introduction – A Timeless Classic Perfected

Carrot cake is more than just a dessert — it’s a blend of moist sponge, warm spices, and creamy frosting that satisfies on every level. This bakery-quality recipe is designed for consistent results whether you’re baking for a café display, wedding menu, or home celebration.

⭐ Why This Carrot Cake Works

• Ultra-Moist Texture: Perfect balance of oil, carrots, and sugar.
• Flavor Depth: Cinnamon, nutmeg, and ginger for warmth.
• Bakery Finish: Smooth cream cheese frosting for a professional look.
• Versatile: Ideal for single or layered cakes, cupcakes, or loaf versions.

🧾 Professional Ingredient List (for 2 x 20cm / 8-inch layers)

Dry Ingredients

• 250 g (2 cups) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Wet Ingredients

• 300 g (1 1/2 cups) light brown sugar
• 200 ml (3/4 cup + 1 tbsp) neutral vegetable oil
• 4 large eggs (room temperature)
• 1 tsp pure vanilla extract
• 300 g (3 cups) finely grated carrots

Optional Add-ins

• 100 g (1 cup) chopped walnuts or pecans
• 80 g (1/2 cup) raisins or shredded coconut

Cream Cheese Frosting

• 250 g (8 oz) cream cheese (softened)
• 120 g (1/2 cup) unsalted butter (softened)
• 400 g (3 1/4 cups) powdered sugar (sifted)
• 1 tsp vanilla extract

👨‍🍳 Step-by-Step Method

1. Prepare the Oven & Pans: Preheat oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans.
2. Mix Dry Ingredients: Sift together flour, baking powder, baking soda, salt, and spices. Set aside.
3. Whisk Wet Ingredients: In a large bowl, whisk brown sugar, oil, eggs, and vanilla until smooth.
4. Add Carrots: Fold grated carrots into the wet mixture.
5. Combine: Gently fold dry ingredients into wet mixture until just combined. Add nuts, raisins, or coconut if desired.
6. Bake: Divide batter evenly between pans. Bake 25–30 minutes or until a skewer comes out clean.
7. Cool: Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack.
8. Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla, and mix until creamy.
9. Assemble: Frost between layers, over the top, and sides. Smooth for a professional finish.

💡 Chef’s Professional Tips

• Use freshly grated carrots — pre-shredded can be too dry.
• For extra moisture, add 1/4 cup crushed pineapple (drained) to the batter.
• Chill the frosting slightly before spreading for cleaner edges.
• Layer cakes can be wrapped and frozen before frosting for better handling.

🍽 Serving Suggestions

Serve with a sprinkle of cinnamon or a few crushed walnuts on top. Pairs beautifully with Earl Grey tea or cappuccino.

📦 Storage

Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.

Nutritional Info (per slice, approx.): 420 kcal · Fat: 24 g · Carbs: 48 g · Protein: 5 g

carrot cake recipe, best carrot cake, moist carrot cake, bakery-style carrot cake, professional carrot cake, carrot cake with cream cheese frosting, easy carrot cake recipe, cafe dessert recipe, gourmet carrot cake