Incredibly Moist Best Carrot Cake

Incredibly Moist Carrot Cake

The BEST carrot cake, incredibly moist and flavourful. My birthday cake to celebrate my 30th birthday.

Extremely moist carrot cake, full of flavour, topped with a creamy frosting and roasted walnuts. A traditional recipe that everyone loves.

Incredibly Moist Best Carrot Cake
Best carrot cake

Definitely, not a cake that you will bake weekly but for a special occasion such as birthdays, where you can share it with friends and family it is perfect. I tried different versions of this carrot cake but this is THE recipe to get it incredibly moist.

With a secret ingredient to get an incredibly moist cake.

Incredibly Moist Best Carrot Cake

Easy to make, assembly and decorate.

If you are looking for a healthy version of the carrot cake, do not worry as I am working on that. Soon available.

More dessert recipes? Here.

Springform hack for high cakes.

To make a 3 layer cake I used a regular 18 cm springform and added some baking paper on the sides as the cake will be pretty high. Little hack so you do not need to buy a high side springform 😉


Let´s bake!

Incredibly Moist Carrot Cake

Recipe by Enara ParraCourse: Dessert, TraditionalDifficulty: Easy


Prep time


Cooking time



I used a 18 cm springform pan.
Below information about the springform pan and tools I used.


  • 350 g very finely grated carrots

  • 100 g walnuts

  • 250 g pineapple (4 slices if canned)*, finely chopped

  • 180 g all-purpose flour

  • 100 g wholemeal flour

  • 100 g brown sugar (or normal sugar)

  • 220 ml olive oil (or melted butter)

  • 4 eggs

  • 1 tsp baking soda

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 2 tsp vanilla extract

  • 2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • Frosting
  • 250 g mascarpone or cream cheese, room temperature

  • 50 g butter, room temperature

  • 100 g icing sugar

  • 2 tsp vanilla extract

  • Tools
  • Grater

  • Hand-mixer

  • Digital scale

  • Springform pan D 26 cm (2 layers)

  • Springform pan D 18 cm (3 layers)


  • Heat the oven to 180ºC (350ºF). Place walnuts is a small oven tray and roast for 8-10 minutes. Allow to cool down and chop them in small pieces. Set aside 2 tbs of the roasted walnuts for garnish.
  • Grease a springform pan (see notes below) with a bit of butter. Set aside.
  • Carrot Cake
  • Bowl 1: In a medium-size bowl combine grated carrots, chopped pineapple and walnuts (except the ones for garnishing).
  • Bowl 2 (dry ingredients): In a medium-size bowl, combine both flours, baking soda, baking powder, cinnamon, nutmeg and salt.
  • Bowl 3: In a large bowl combine eggs and sugar with a hand mixer on medium speed. Beat in the olive oil and vanilla extract until fully combined (about 1 minute with the hand mixer).
  • Add 1/3 of the dry ingredients (bowl 2) to bowl 3 at a time. Combine with the mixer at medium-low speed.
  • Ones you incorporate all the flour, stir in the carrots, pineapple and walnuts from bowl 1. Using a spatula, fold the ingredients together until just combines. Or mix with the hand mixer at low speed (30 seconds).
  • Pour the batter into the springform pan.
  • Bake:
    2 layer cake: 30-35 minutes at 180ºC or until toothpick inserted in the centre comes out clean.
    3 layer cake: 40-50 minutes at 180ºC or until toothpick inserted in the centre comes out clean.
  • Allow cooling completely in the pan on a wire rack. The cake must be completely cool before adding the frosting.
  • Frosting:
  • In a large bowl, beat together the butter, mascarpone or cream cheese, vanilla and icing sugar using a hand mixer on medium speed. Mix on high speed 1 minute more until creamy and fluffy.
  • Assembly:
  • Using a large serrated knife, layer the cake (2 or 3 layers depending on the pan you used).
    – Place 1 cake layer on a serving plate. Spoon 1/3 of the frosting on top and spread in an even layer.
    – Add another layer of cake and spread another 1/3 of the frosting.
    – Add the last top layer and spread the rest of the frosting over the top.
    – Scatter roasted walnuts on top.
    – Chill for 1 to 2 hours before serving.


  • *You can use Pineapple or Apple. But do not skip this ingredient, it is key to get a moist cake.
  • Store cake in the refrigerator for up to 5 days.

Tools to make this incredibly moist carrot cake

ETEKCITY Digital Scale Bosch Hand mixer, 500 Watt Stainless Steel Peeler
Springform, Ø 18cm Springform Ø 26 cm

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