Here is a perfect, moist carrot cake recipe just like in the photo — super soft, full of walnuts, and topped with creamy cheese frosting. 🥕🤍
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Moist Carrot Cake with Cream Cheese Frosting (Super Soft & Tall)
Ingredients
For the Cake
- 3 large eggs
- 200 g sugar (white or half white + half brown sugar)
- 160 ml vegetable oil
- 1 tsp vanilla
- 220 g grated carrots (about 3 medium carrots)
- 180 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- 80–100 g chopped walnuts
- Optional: 40 g raisins
For the Cream Cheese Frosting
- 250 g cream cheese (cold)
- 80 g softened butter
- 120–150 g powdered sugar
- 1 tsp vanilla
- Optional: chopped nuts for the top
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Instructions
1. Prepare the batter
- Beat eggs + sugar until light and foamy.
- Add oil and vanilla; mix again.
- Add grated carrots and mix.
- In another bowl mix flour, baking powder, baking soda, cinnamon, salt.
- Add dry ingredients to the wet mixture.
- Fold in walnuts (and raisins if using).
2. Bake
- Line a square baking pan (approx. 22×22 cm) with baking paper.
- Pour the batter in and level it (like in your photo).
- Bake at 170°C for 35–45 minutes (check with a toothpick).
- Let it cool completely.
3. Prepare Frosting
- Beat the soft butter until fluffy.
- Add cream cheese and mix just until combined.
- Add powdered sugar + vanilla and mix until creamy.
- Spread over the cooled cake.
- Decorate with chopped walnuts.
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Result
You’ll get a super moist, tall, fluffy carrot cake exactly like the one in the picture — rich color, moist crumb, creamy frosting, and crunchy walnuts.