Moist Carrot Cake. You will love this incredibly moist and easy carrot cake recipe with ultra-creamy cream cheese frosting. It's effortless to make and tastes incredible. Just read all the rave reviews!

What makes this carrot cake outstanding is the glaze and frosting. A sweet orange glaze gets drizzled over the cake while it's still warm to make the cake extremely moist. This moist carrot cake recipe has been a long time coming. You can have Moist Carrot Cake using 10 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Moist Carrot Cake

You need 3 of Carrot grated.
You need 1/2 cup of Milk.
Prepare 1 cup of Honey.
You need 1 1/2 Cup of maida/All -purpose flour.
It's 3/4 cup of curd.
It's 1/2 tsp of Baking soda.
It's 1/2 tsp of Baking powder.
You need 3 tsp of Butter / oil to grease.
You need 3 drops of Vanilla essence.
It's 1 tbsp of Walnuts chopped (optional).

In the past, whenever I was asked to make a carrot cake, I used a very traditional carrot cake recipe. This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. I feel like carrot cake is a dessert most people tend to only make around Easter. This moist carrot cake recipe I'm sharing with you today is one of my grandma Barb's most requested carrot cake recipes.

Moist Carrot Cake step by step

Preheat the oven for 5 minutes at 180 degrees Celsius and oven setting should be to cook both top and bottom. Increase the time to 15 to 20 minutes on a cold day..
Grease a cake tin with butter and line the tin with flour to avoid the cake from burning. You can also use a butter sheet..
Take two bowls one to keep dry ingredients and one to keep the wet ingredients..
In the dry ingredients bowl add flour, baking soda, and baking powder. Mix them thoroughly..
In the wet ingredients bowl add butter and honey and mix them thoroughly. The butter should become lighter in colour by mixing it. Then add curd in lots or eggs one at a time and mix with a whisk or do so in a came mixer stand..
After mixing the contents thoroughly add the grates carrots, milk and essence..
Add the wet ingredients little at a time to the dry ingredients bowl and do a ribbon action (move the whisk and fold). Donot tap the whisk but fold to aerate the mixture..
Taste the batter at this point to check for the sweetness. Add more honey in case it is not sweet enough. Check how thick the batter is. It shouldn't be too runny nor too thick. If it is thick then pour milk or add a banana..
Drop the mixture into a cake tin and tap the cake tin to remove any air bubbles..
Bake the cake for 40 minutes at 180 degrees Celsius..
Once the oven bell rings put a toothpick and see if it comes out clean. If so the cake is ready..
Remove the came from the cake tin and allow it cool on a cooling rack for about 15 minutes. Never cut a cake when it is hot it will crumble..
Slice and serve. This is ideal for a 8 inch cake tin.

She gave this to me a long time ago and I haven't made it in years. Why this Moist Carrot Cake recipe works. The carrots are shredded with a grater so they are finer in texture as opposed to using a mandoline. Greek yogurt is used to help keep the cake moist. The best recipe for Moist Carrot Cake!