Craving something sweet, spiced, and incredibly moist? Look no further! This carrot cake is packed with flavor, texture, and, most importantly, moisture that’ll have you coming back for seconds.
Why This Recipe Works
- The secret to its moisture? A perfect balance of oil and applesauce ensures every bite is tender and juicy.
- Freshly grated carrots add natural sweetness and moisture, making the cake irresistibly soft.
- A hint of cinnamon and nutmeg brings warmth and depth, elevating the cake from good to unforgettable.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 cup applesauce
- 2 cups granulated sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Grater
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease your 9×13 inch baking pan with a bit of oil or butter, or line it with parchment paper for easy removal. This ensures your cake won’t stick and comes out perfectly.
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking soda, 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of ground nutmeg. This blend of spices is key to the cake’s warm, inviting flavor.
Combine Wet Ingredients
In another bowl, mix 1 cup of vegetable oil, 1 cup of applesauce, 2 cups of granulated sugar, and 4 large eggs until well combined. The applesauce not only adds moisture but also reduces the amount of oil needed, making the cake slightly healthier.
Fold in Carrots and Nuts
Gently fold in 3 cups of grated carrots and, if using, 1 cup of chopped walnuts. The carrots should be freshly grated for maximum moisture and sweetness. Tip: For an extra moist cake, let the batter sit for 10 minutes before baking to allow the carrots to release their natural juices.
Bake to Perfection
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched. Tip: Avoid opening the oven door too often, as this can cause the cake to sink.
Tips and Tricks
For an even moister cake, consider adding pineapple or coconut to the batter. These ingredients not only add moisture but also introduce new flavors that complement the carrots and spices beautifully. Another tip is to wrap the cooled cake in plastic wrap and let it sit overnight before serving. This allows the flavors to meld and the moisture to distribute evenly throughout the cake.
Recipe Variations
- Add 1 cup of crushed pineapple (drained) for a tropical twist.
- Mix in 1/2 cup of shredded coconut for added texture and flavor.
- Substitute half of the oil with Greek yogurt for a denser, protein-packed version.
- Use pecans instead of walnuts for a different nutty flavor.
- Top with cream cheese frosting for a classic carrot cake experience.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results. The texture might be slightly different, but the cake will still be deliciously moist.
How long does this cake last?
Stored properly in an airtight container, this carrot cake can last up to 5 days at room temperature or up to a week in the refrigerator. If you’ve frosted it with cream cheese frosting, refrigeration is a must.
Can I freeze carrot cake?
Yes, carrot cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Summary
This ultra-moist carrot cake is a testament to the magic of simple ingredients coming together to create something extraordinary. With its perfect balance of spices, sweetness, and moisture, it’s sure to become a staple in your baking repertoire.
