Skip to Content

Home » Recipes » Dessert Recipes » Super Moist Carrot Cake with Vanilla Cream Cheese Frosting

Super Moist Carrot Cake with Vanilla Cream Cheese Frosting

This post may content affiliate links. Please read my disclosure.

This tender and moist carrot cake with vanilla cream cheese frosting is by far the best I’ve ever tried. The secret ingredient in this easy step-by-step recipe is olive oil. No white sugar!

Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - Finishing Steps Image CollageI’m about to share a secret of the most tender and super moist carrot cake with vanilla cream cheese frosting. Here it is: olive oil. If that’s all you want to know, scroll down to see the recipe and go bake. If you want to know the reason why I use olive oil in my cake, keep reading.

Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - Serving on a White Plate

First, let me tell you, this carrot cake is my go-to cake. Whatever occasion it is, birthday party, Easter, wedding, day off or just the need to get rid of the carrots that are about to go bad, this cake always comes out perfectly moist, with a rich and deep flavor. The secret here is the use of olive oil instead of generic vegetable oil, used in most recipes. You don’t want to use extra-virgin olive oil for baking. Opt for pure, light or mild types of olive oil that are suitable for cooking and baking, as they have a higher smoke point and have less intense “olive oil” flavor.

Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - Missing One Delicious Piece

Olive oil works as a natural emulsifier, improving the texture and making your cake extra moist and tender, without adding any olive oil flavor to it. Olive oil coats flour proteins, not letting them interact with the liquid and cuts down gluten formation, which means that the cake is less dense and therefore, much more tender.

Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - Focus on One Piece

To make this cake even more moist, I made four layers, so that they soak the cream cheese frosting and taste even better. It requires a bit more of frosting than usually, so I tried to balance the calories by reducing sugar. I can tell you that I didn’t miss sugar in this cake, nor did anyone who tried it.

Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - Serving on a White Plate

It’s actually my first experience in making layered cakes, so you can see that it’s really easy to make and you can totally do it! To make it even easier, you can skip the layering and make it one piece, that will save you a lot of time. You can also make two or three layers. The real reason I made a four-layer cake is because I got this cute little cake stand for Christmas and I was dying to bake something small so that it fits. Then I bought a small baking dish of the same size, so the problem was solved and I knew exactly what I would like to bake. And here is the result, a recipe of the most tender and super moist carrot cake with vanilla cream cheese frosting:

Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - Side View of the Cake


Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - Decorating the Cake
Print
4.34 from 3 votes

Super Moist Carrot Cake with Vanilla Cream Cheese Frosting

This tender and moist carrot cake with vanilla cream cheese frosting is by far the best I've ever tried. The secret ingredient in this easy step-by-step recipe is olive oil. No white sugar!
Course Dessert
Cuisine American
Keyword carrot cake, moist carrot cake, refined sugar free cake
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 12 servings
Calories 377kcal

Ingredients

For the moist carrot cake:

  • 300 grams or 2 1/2 cups flour I used 1:1 ratio of all-purpose to whole wheat flour
  • 150 grams or 3/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider vinegar
  • 2/3 teaspoon salt
  • 3 eggs at room temperature
  • 200 ml or 3/4 cup olive oil (pure light or mild)
  • 250 grams or 9 oz carrots about 3-4 medium-sized carrots
  • 50 grams or 1.5 oz pecans

For the cream cheese frosting:

  • 300 grams or 1 1/2 cup cream cheese e.g. Philadelphia cheese
  • 120 grams or 1/2 cup unsalted butter softened
  • 50 grams or 3 tablespoons honey or agave nectar
  • 1 teaspoon pure vanilla extract
  • 8-12 carrot cake decorations or some pecans to garnish

Instructions

  • In a large bowl, mix the flour, brown sugar, cinnamon, backing soda, apple cider vinegar and salt. In a medium bowl, mix together eggs with olive oil. Grate carrots and add them to the mixture. Chop pecans and add them as well.
    Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - Steps Image Collage
  • Preheat the oven to 150 °C or 300 °F. Pour the olive oil-carrot mixture into the flour mixture and stir well. Transfer to the backing dish. I used this 16 cm or 6 1/4 inch cake form but you can only fit half of the batter in it, which makes two layers. One more option would be to divide all the ingredients, including frosting in half, in case you want a really small cake. The last option to use a larger form and make it a two-layer cake (in this case, you might want to use less frosting, too).
    Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - More Steps Image Collage
  • Bake for 1 hour in a small form or for 1 hour 20 minutes in a large form. Poke it with a toothpick and if it comes out dry, it's ready. Let cool and cut in half lengthwise, using a ruler if needed. If the surface is not flat, cut the excess off.
  • Meanwhile, prepare the cream cheese frosting: combine the cream cheese, softened butter, honey and vanilla extract with a hand mixer or food processor.
  • Place the first cake layer on cake stand. Spread with 1/4 frosting using a spatula (or with 1/2 if you opt for two layers). Optional: use a pastry bag to spread the frosting around the rim. Top with the next cake layer. Repeat until you are out of layers.
  • Decorate with little sugar or marzipan carrots or pecans. Enjoy!

Notes

You can refrigerate this cake for up to 5 days.

Nutrition

Calories: 377kcal | Carbohydrates: 38g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 290mg | Potassium: 176mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4125IU | Vitamin C: 1.2mg | Calcium: 60mg | Iron: 1.7mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

 Super Moist Carrot Cake with Vanilla Cream Cheese Frosting - Decorating the CakeCheck out my cashew carrot bites with honey cream for more carrot goodness!

This tender and moist carrot cake with vanilla cream cheese frosting is by far the best I've ever tried. The secret ingredient in this easy step-by-step recipe is olive oil. No white sugar!

Love,

Elena

Save

Super Moist Carrot Cake with Vanilla Cream Cheese Frosting Collage with Text Overlay
Super Moist Carrot Cake with Vanilla Cream Cheese Frosting Another Collage with Text Overlay
Super Moist Carrot Cake with Vanilla Cream Cheese Frosting One Piece Collage with Text Overlay
Russian Style Mini Buckwheat Pancakes
← Read Last Post
Natural Egg Dye with Onion Skins 5 Ways
Read Next Post →
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Elena Szeliga

avatar

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

Amazon Influencer Store