No, really. This really is the best carrot cake you’ll ever have. Moist, perfectly spiced, and without getting carrot shreds stuck in your teeth!
Carrot cake is kinda like zucchini desserts where the veggie is the secret ingredient that makes the cake moist and adds a level of flavor you can’t quite place but couldn’t live without. But unlike zucchini, carrots aren’t made up of as much water so you have to put a little more elbow grease into breaking them down before adding them to the batter. And this is where most people fail.
Because the problem with most carrot cakes is that the carrots are in these giant ass shreds that make you feel like you’re eating both a salad and a cake at the same time.
Which is why this carrot cake is better than all the rest. The carrots are practically pureed before being added to the batter so that you can barely tell they’re there. Boom!
I was, admittedly, a carrot cake skeptic for a long time. It’s not one of my mom’s favorite cakes so we didn’t have much chance to eat it growing up. I tried the occasional slice at friends or relatives houses over the years and then I encountered the Carrot Shred Cake somewhere and I refused to ever touch another piece again.
Cut to years of politely turning down carrot cake left and right + the feelings of sadness about missing out on all that cream cheese frosting. Until I randomly accepted a piece when visiting my friend Sara at her mom’s house. I dunno why I said yes, but I’m glad I did.
Because holy WOW. That cake was moist, perfectly spiced, and had not a carrot shred in sight!
I thought I had died and gone to carrot cake heaven. And seeing as how this experience was over 4 years ago I can’t even believe it’s taken me so long to get up the nerve to ask for the recipe.
I’m SO glad I did. And you will be, too. Because this cake is just how I remember it. The perfect crumb, the sweet carrot that’s just barely there doing its thang in the cake batter. And all that to-die-for cream cheese frosting rounding out the party like nobodies business.
You know you want this cake. You know you need this cake.
- 2 cups flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 3 cups carrot, finely shredded*
- 1 cup vegetable oil
- 4 eggs, room temperature
Preheat your oven to 350 degrees and in a medium sized bowl whisk together the dry ingredients.
Add the carrot, vegetable oil, and eggs and whisk until completely combined.
Pour into two lined and greased 8" cake tins and bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Fill and frost the cake with cream cheese frosting before serving.
*To finely shred carrots I used the smallest grate on my box grater and then put the carrots through a few pulses in my food processor.
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