4.63 from 8 votes
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Super Moist & Tender Carrot Cake

This incredibly moist and tender carrot cake has all the goodness of freshly grated carrots, sweet currants and chopped pecans, spiced up with ground cinnamon, nutmeg and ginger, and a lusciously smooth and creamy cream cheese frosting to die for!
Celia Lim
Course: Cakes, Dessert, Snacks and Treats
Cuisine: Western
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
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For the Batter:

  • 2 cups plain flour
  • 2 tsps baking soda
  • 3/4 tsp salt
  • 1 1/2 tsps ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 1/4 cups canola or other vegetable oil
  • 1 cup lightly packed brown sugar
  • 1/2 cup caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup roughly chopped pecans
  • 1/2 cup currants or raisins (optional)

For the Filling & Frosting:

  • 12 oz cream cheese, at room temperature
  • 1 1/4 cups confectioner's sugar, or to taste
  • 100 ml heavy cream
  • 1/2 cup coconut flakes, lightly toasted
  • 1/2 cup roughly chopped pecans, lightly toasted
  • 1/2 tsp vanilla extract
  • 2 tsp rum (optional)


To make the batter:

  • Pre-heat oven to 175 deg C (350 deg F). Grease the sides and base of two 9-inch (23-cm) round cake pans. Line the base in both pans with baking paper, then lightly grease the top of the paper.
  • In a medium bowl, combine the flour, baking soda, salt and ground spices, and stir with a whisk until well mixed. In a separate bowl, whisk together the oil, sugars, and vanilla extract. Whisk in eggs, one at a time, until well incorporated.
  • Sift in the flour mixture, in 3 parts. Using a rubber spatula, gently fold each part into the batter, scraping down the sides and bottom of the bowl, until the flour disappears. The batter should be smooth and free of lumps. Fold in the grated carrots, currants, and chopped pecans all at once, until well distributed throughout the batter.
  • Divide the batter equally between the prepared pans. Bake for 35 to 45 minutes, or until the tops of the cake spring back when touched, or until a toothpick inserted into the centre of the cake comes out clean.
  • When baking is done, let cakes cool in the pans for 15 minutes, then turn out onto cooling racks, peel off the baking paper and allow to cool completely.

To make the frosting:

  • Using an electric or hand-held mixer, whip cream cheese on medium speed until smooth and creamy, about 1 minute. Beat in the icing sugar, 1/4 cup at a time, until well incorporated. Taste the frosting as you add each 1/4 cup of sugar, to your desired sweetness (you may need a little less or more), each time beating until fluffy. Pour in the cream, vanilla extract and rum (optional) and beat on medium speed for 1 minute. You may not need to add all the cream, if you prefer a thicker or pipeable consistency. Chill the frosting for 15 minutes, to firm it up a little, to make spreading easier.

To Complete the Cake:

  • When the cake layers are completely cool, using an offset spatula, spread 1/3 of the frosting on top of one layer, place the other layer on top, and spread another 1/3 of the frosting. With the remaining 1/3, spread a thin layer all around the sides. Smooth the top and sides of the cake. Using your palm, gently press in toasted coconut flakes on the sides. Scatter toasted, chopped pecans on top as desired.
  • Chill the cake, covered, until ready to serve. Carrot cake always tastes better the day after when the flavours have had time to come together beautifully, so it's best to bake this cake at least a day ahead.
Did you make this? Share it on Instagram!I'd love to see! Don't forget to mention @foodelicacy or tag #foodelicacy so we can drool with you!