Name: Very soft and moist carrot cake recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ¼ cups cake flour; 1/2 cup sugar; 1/2 cup light brown sugar; 3/4 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/4 tsp nutmeg; 3/4 cup cooking oil; 2 large eggs (room temp); 1.5 tsp vanilla extract; 2 Tbsp plain milk; 1.5 cups grated carrots; 1/2 cup unsalted butter, softened; 8 oz cream cheese, softened; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 3 to 4 cups powdered sugar, sifted

Jump to Recipe·5.1 from 28 reviews

If you’re searching for the ultimate very soft and moist carrot cake recipe, you’re in for a serious treat! This cake is everything you love about carrot cake—tender, fluffy, and packed with real carrot flavor—while being incredibly easy to make. Whether you’re celebrating a special day or just want something sweet with your coffee, this recipe delivers an unforgettable, bakery-quality dessert right in your own kitchen. Trust me, this one’s a true crowd-pleaser and totally irresistible, especially topped with luscious cream cheese frosting!

Very soft and moist carrot cake recipe - Recipe Image

Ingredients You’ll Need

Every component in this very soft and moist carrot cake recipe plays an important role, from creating its signature soft crumb to achieving that rich, spicy fragrance and glowing color. Gather these simple, everyday ingredients, and you’ll see how each brings something amazing to the final cake.

Cake flour: Helps create that extra soft, cloud-like texture that’s a step above regular all-purpose flour.
Sugar: Adds balanced sweetness without overpowering the natural flavors of carrot and spice.
Light brown sugar: Adds depth and a gentle hint of molasses, making every bite even more irresistible.
Baking soda: Gives the cake a gentle lift, keeping it tender and fluffy.
Baking powder: Works with baking soda to further lighten up the crumb.
Salt: Enhances the flavors and brings everything together beautifully.
Cinnamon: Infuses warmth and a little spice—essential in any classic carrot cake.
Nutmeg: Brings a fragrant, nutty undertone that pairs perfectly with cinnamon and carrots.
Cooking oil: Ensures your cake is super moist and stays fresh for days.
Eggs (room temp): Help bind everything together and add structure while keeping it light.
Vanilla extract: Adds a comforting and delicious aroma that rounds out the flavor profile.
Plain milk: Provides the moisture needed for a perfectly tender crumb.
Grated carrots: The star ingredient for a pop of color, flavor, and extra moisture, making this the very soft and moist carrot cake recipe you’ll crave again and again!

Unsalted butter (for frosting): The creamy base that helps the frosting whip up light and fluffy.
Cream cheese: Adds that classic tang and smoothness—nothing beats real cream cheese here.
Vanilla extract (for frosting): Elevates the flavor, tying in with the cake itself.
Salt (for frosting): A pinch balances the sweetness and brings out the best in the cream cheese.
Powdered sugar: The finishing touch to get your frosting dreamy, thick, and just sweet enough.

How to Make Very soft and moist carrot cake recipe

Step 1: Prep the Pan and Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Line a standard 12-count muffin pan with paper liners. This guarantees that your cupcakes pop out perfectly without sticking, and it makes cleanup so much easier. Prepping ahead keeps you organized as you move through the recipe.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cake flour, both the granulated and light brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures that all the leavening agents and spices are evenly dispersed, so every cupcake has the perfect lift and taste. The aroma already starts to build here!

Step 3: Incorporate Wet Ingredients

Pour in the oil and blend just until the flour mixture is moistened. Next, add the eggs, one at a time, scraping down the bowl after each to ensure a silky smooth batter. This approach guarantees your batter is well-mixed but never overworked—critical for that soft, pillowy crumb you expect in a very soft and moist carrot cake recipe.

Step 4: Add Flavors and Carrots

Stir in the vanilla extract and milk, then gently fold in the grated carrots. Don’t rush this step; evenly distributed carrots ensure every bite is sweet, moist, and colorful. The batter will look thick, but that’s what helps hold in the moisture as it bakes.

Step 5: Fill and Bake

Using a scoop or spoon, divide the batter evenly among the liners, filling each one about 2/3 to 3/4 full. Bake for roughly 20 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely heavenly by now!

Step 6: Cool and Frost

Let the cakes cool in the pan for five minutes, then carefully transfer them to a wire rack to cool completely. Only frost when fully cool; this prevents the cream cheese frosting from melting and makes for a picture-perfect finish.

Step 7: Make the Cream Cheese Frosting

While the cakes are cooling, beat together the softened butter and cream cheese until ultra-smooth and creamy. Blend in the vanilla and salt, then slowly add the powdered sugar, beating until your frosting is thick, fluffy, and spreadable. Frost the cooled cakes generously—and don’t be shy with the swirls!

How to Serve Very soft and moist carrot cake recipe

Garnishes

This very soft and moist carrot cake recipe is even more special with simple garnishes. Try a sprinkle of toasted chopped nuts (walnuts or pecans pair beautifully), a dusting of cinnamon, or even a few extra carrot ribbons for a pop of color and crunch. A little goes a long way to make each cake look bakery-worthy!

Side Dishes

Pair these cupcakes with a cup of spiced chai, hot coffee, or even a simple fruit salad. Their gentle sweetness and spiced aroma make them perfect alongside light, refreshing sides or flavorful warm drinks for cozy afternoons or family celebrations.

Creative Ways to Present

Bring your presentation to the next level by arranging the cupcakes on a rustic wooden board, adorning with edible flowers, or setting them atop a delicate tiered stand for special gatherings. For a fun twist, pipe the frosting in creative patterns or serve in decorative cupcake wrappers—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Any leftover carrot cupcakes or cake should be stored in an airtight container in the refrigerator to keep them fresh and moist. Thanks to all the carrots and oil, they stay incredibly soft for up to four days—plenty of time to enjoy every last bite.

Freezing

The very soft and moist carrot cake recipe is freezer-friendly! Simply freeze the unfrosted cakes in an airtight container or zip-top bag for up to three months. When you’re ready, thaw them overnight in the fridge, then frost fresh for best texture and flavor.

Reheating

If you prefer your carrot cake slightly warm, pop an unfrosted cupcake in the microwave for 10-15 seconds. For larger cakes, use a low oven just until the cake is gently warmed through. Always add frosting after reheating for best results.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour if that’s what you have on hand, but cake flour really makes a difference in giving this very soft and moist carrot cake recipe its signature tender crumb. If using all-purpose, sift it first for a lighter texture.

How finely should I grate the carrots?

Grate the carrots on the fine to medium side of your grater for the best results. This ensures the carrots distribute evenly, keeping every cupcake moist and flavorful without unpleasant chunks.

Is it possible to make this recipe into a layer cake?

Absolutely! Pour the batter evenly into two greased 6-inch round pans and bake at the same temperature, checking for doneness around 25 minutes. You’ll have a stunning and very soft and moist carrot cake recipe ready to slice and share.

Can I make these ahead for a party?

Definitely! Bake the cupcakes a day ahead and store (unfrosted) in an airtight container at room temperature. Frost just before serving to keep everything fresh and picture-perfect.

What nuts or additions go well with this cake?

Toasted walnuts, pecans, or even a handful of golden raisins can be folded into the batter for extra texture and flavor. Just keep additions to about 1/2 cup to maintain that delightfully soft, moist texture.

Final Thoughts

Once you try this very soft and moist carrot cake recipe, you’ll want to make it again and again—trust me on this! It’s comfort-baking at its best, bringing a smile to everyone who takes a bite. Grab your carrots, gather your friends or family, and bake up a batch of old-fashioned sweetness with a touch of modern magic!