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