Super Moist Carrot Cake or Cupcakes & Cream Cheese Frosting

Super Moist Carrot Cake or Cupcakes & Cream Cheese Frosting
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 1/4 cups flour
2 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp vanilla
3 tsp cinnamon
2 lbs grated carrots
1 1/2 cups chopped walnuts
Combine sugar, oil, and eggs. Beat at medium speed for 2 min. Mix dry ingredients together. Add to oil mixture a little at a time and beat at low for 1 min. Add carrots and nuts and beat until mixed together. Spread batter evenly in 2 round 8" cake pans (greased and floured). Bake at 350 for 35 – 40 minutes or until toothpick comes out clean. Cool on rack and frost with cream cheese frosting. You can also make cupcakes. It makes about 40 – 42 cupcakes. Bake them at 350 for 12 – 14 minutes or until toothpick comes out clean.

Cream Cheese Frosting
2 pkgs (8oz) cream cheese
1/2 cup butter
2 tsp vanilla
2 cups confectioners sugar
Let cream cheese and butter warm to room temp. Beat together and add vanilla. Gradually beat in sugar.

Toni, Pennsylvania,


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Christie's Custom Creations(CCC) ...

this one is almost the same one peggy posted.. i need something really moist.. do you ever have trouble with it being dry? the recipe i tried did.. not yours. can’t understand it. help!

whitecrafty ...

I have never had any problems with this recipe being dry. In fact, it stays moist even days later. It doesn’t matter if you use it to make a cake or cupcakes. Both are really moist.

Vicky ...

thank you for the recipe. Can’t wait to try it my husband loves carrot cake.

whitecrafty ...

You are welcome Cakeoasis! I think you will really like it!

Karen Flude ...

Must give this one a try. I’ve found the driest carrot cake tends to have coconut in the recipe, but this one sounds fab x

whitecrafty ...

It is Karen! It is the most favored cake that I make, and is very moist!