A Moist Carrot Cake Recipe Made Easy

This is my go-to carrot cake recipe. It’s quick, easy and insanely moist. It took me a while to get this recipe the way I wanted it. The cake would usually come out too dry or soggy. Never fear, I figured it out. This post was actually originally started back in 2016 and has been in my drafts for 9 years, whoops!

There’s something magical about a perfectly moist carrot cake topped with cream cheese frosting. Today, I’m finally sharing my tried-and-true version of this classic dessert, inspired by Sally’s Baking Addiction but with my own twists that I’ve perfected over countless bakes (and years of procrastination, apparently!).

Why This Recipe Works

• Using coconut oil adds a subtle depth of flavour while maintaining the cake’s moisture
• The Greek yogurt ensures a tender, moist crumb
• A simplified cream cheese frosting that’s foolproof and perfectly balanced
• The cake actually gets better on day two as the flavours develop

Ingredients

For the Carrot Cake:

• 200g packed light or dark brown sugar
• 180ml coconut oil (or vegetable oil)
• 60g Greek yogurt
• 3 large eggs
• 10ml pure vanilla extract
• 250g all-purpose flour (spooned & levelled)
• 5g baking soda
• 5g ground cinnamon
• 1g ground nutmeg
• 3g salt
• 260g grated carrots (about 4 large)
• 100g chopped pecans

For my Simple Cream Cheese Frosting:

• 120g unsalted butter, softened
• 250g brick cream cheese, softened
• 5ml vanilla extract
• 1g salt
• 500g powdered sugar

Instructions

For the Cake:

1. Preheat your oven to 175°C. Prepare a 23cm or 25cm spring form pan with nonstick spray.
2. Pro tip: Set out your cream cheese and butter for the frosting now – room temperature ingredients are crucial for smooth frosting! This can take time.
3. In a large bowl using a hand mixer or stand mixer with paddle attachment:
   • Beat brown sugar and coconut oil on medium speed
   • Add Greek yogurt and beat until combined (about 60 seconds)
   • Add eggs one at a time, beating well after each
   • Mix in vanilla
4. In a separate bowl, whisk together:
   • Flour
   • Baking soda
   • Cinnamon
   • Nutmeg
   • Salt
5. Fold dry ingredients into wet ingredients until just combined – don’t over mix it!
6. Fold in shredded carrots and pecans.
7. Pour into prepared pan and bake for 32–38 minutes. Baker’s tip: Start checking at 30 minutes – a toothpick or wood skewer should come out clean when done.
8. Cool completely before frosting. If you don’t it’ll melt.

For the Frosting:

1. Beat softened butter and cream cheese until creamy and lump-free
2. Add vanilla and salt
3. Gradually beat in powdered sugar until smooth and creamy

Storage & Make-Ahead Tips

• Store covered in the refrigerator for up to 5 days
• Hot Tip: This cake is actually better on day 2! The flavours develop overnight, and the cake becomes even moister. Even you can wait that long.

Recipe Notes

After making this cake countless times, I’ve found that coconut oil adds a subtle but delightful flavour that complements the carrots and spices perfectly. While the original recipe I was inspired by uses vegetable oil, both options work beautifully – it’s really about personal preference.

I’ve also simplified the cream cheese frosting to be more foolproof while maintaining that perfect balance of sweet and tangy. It’s thick enough to hold its shape but still wonderfully creamy.

Happy baking.