This Easy and Moist Carrot Cake Recipe is a dessert everyone can enjoy this Easter!
Enjoy this Easy and moist Carrot Cake Recipe made with real shredded carrots!
Okay, so I decided to make this Easy and Moist Carrot Cake to make a final determination if I liked Carrot Cake or not. Carrot Cake isn’t really big in my family except around Easter. I have not had Carrot Cake enough to know how I really feel about it. You see, I’ve had Carrot Cake a couple of ways. The first time I had Carrot Cake I was young and I loved it. It was moist, soft, had a touch of cinnamon, and all around delicious! Then, I had it again and I did not like it at all. It tasted like a cake with a bunch of stuff in it for the sake of it. There were raisins, pineapple, coconut, and Lord knows what else. I did not like that version, although the flavor was nice because it was just too much going on. After I had Carrot Cake the second time, I decided that I did not like Carrot Cake and never had it again. However, the thought, or shall I say, wonder about Carrot Cake always played in the back in my mind.
As a foodie, I do understand and acknowledge that over time, all of our tastebuds tend to change. We may catch ourselves enjoying something that we hated when we were kids. Or we may hate something as an adult that we loved at another point in our lives. For example, when I was pregnant, I absolutely hated eggs, broccoli, and cauliflower. You couldn’t bring the stuff close to me without me wanting to gag. After I had the baby, I began to enjoy eggs again, but broccoli and cauliflower are still not that great to me and I use to love them both! Another example is beans. When I was younger my mom that it was a great idea to make kids eating a bowl of beans and cornbread for dinner and think that would actually eat it. WRONG! I hated beans when I was younger. I hated black-eyed peas, pinto beans, northern beans, kidney beans, and even black beans. Now, I love them! Heck, I even eat a side of black beans for breakfast in this Steak and Egg Huevos Rancheros dish I recently started making. I don’t know the science behind the changing of our taste buds, but I know it happens. Me knowing that is what prompted me to give Carrot Cake one last shot.
So, I got in my kitchen, started grating some fresh carrot and hoped for the best. I did not add walnut, raisins, and everything but the kitchen sink in my cake. I wanted to make a simple and easy Carrot Cake without all the stuff. If you prefer your Carrot Cake to be simple and to the point then my Easy and Moist Carrot Cake Recipe is perfect for you!
The only element in this Carrot Cake recipe besides the carrots itself is a banana. Yep, you heard me, I add one medium ripe banana to this cake for added moisture. You can’t taste the banana, I promise. You don’t’ have to worry about this cake tasting like a Carrot and Banana Cake. I added what I like in Carrot Cake and guess what? I freaking love Carrot Cake. Let me rephrase that, I love this Easy and Moist Carrot Cake Recipe. It-is-so-freaking-good! It is so good I had to take it to work otherwise I would have to eat carrots for the rest of the month just to make up the number of calories I would consume. My team tasted this Carrot Cake and it was gone in less than a workday. I kid you not. GONE! I received so much praise for this Carrot Cake and was asked so many questions as to what made it so moist and delicious my co-workers couldn’t believe how simple it was to make. I even got an “excellent” comment from someone.
Overall, this cake is seriously delicious and, as always, easy as hell. The hardest part of this cake is grating the carrots. Feel free to add whatever you want in this cake to make it true to you. If Carrot Cake isn’t Carrot Cake without walnuts and raisins, by all means, add them! It will still be delicious. Topping this cake off with easy cream cheese frosting will make this cake a winner!
- 3 c. flour
- 2 c. sugar
- 2 ½ tsp. Baking powder
- ½ tsp. Baking soda
- 1 tsp. Ground cinnamon
- ¼ tsp. Ground nutmeg
- ½ tsp. Salt
- 3 large eggs
- 1 ½ c. veggie oil
- 1 tbsp. Vanilla extract
- 1 medium ripe banana
- 2 ½ carrots, finely grated
- 16 oz. cream cheese, softened
- 1 c. unsalted butter, softened
- 4 c. powdered sugar
- 2 tsp. Vanilla extract
- Preheat oven to 350 Degrees. Grease and line 3 9-inch round cake pans with parchment.
- In a large bowl, whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg. Set aside.
- In a separate large mixing bowl, add eggs, sugar, and veggie oil. Mix together until well mixed. Add the vanilla extract and ripe banana. Slowly mix in the dry ingredients. Fold in the the grated carrots. Separate the batter equally into the three round cake pans. Smooth the tops and bake for 20-25 minutes or until toothpick is inserted and comes out clean. Allow to cool for 10 minutes and turn to a cooling rack and allow to cool completely.
- To make the frosting, blend the cream cheese and butter until well mixed. Begin to add the powdered sugar and add the vanilla extract until well mixed.
- Begin to frost the cakes as desired. Place frosting in between the cakes and frost the outside of the cake.