Super Moist Carrot Cake

Make scrumptious carrot cake at home with this easy recipe. Super moist and super flavorful!

Super Moist Carrot Cake by sallysbakingaddiction.com

Everyone has their own idea about what makes a good cake. Some like theirs light and airy, others like it dense and heavy. Some like chocolate cake, vanilla cake, bundt cake, or funfetti cake. Others don’t care about the cake and it’s all about the frosting. 🙂

My dad’s favorite cake is carrot cake and it has been my mission to make the BEST carrot cake in the entire world for him. And well, for me too.

Confession: I like carrot cake more than I like funfetti!

My personal preference is to have a cake that is as moist as possible. A carrot cake that is full of flavor and will melt in your mouth, without being mushy. And PS: the word “moist” should not send you running for the hills. It’s just a word!

The only carrot cake recipe you will ever need!

So how can you achieve a moist cake? Baking science ahead. #nerdalert

There are four main ingredients in cake recipes:  sugar, flour, eggs, and fat (in the form of oil, shortening, or butter). These four  ingredients have different purposes and effects on how your cake will bake, its texture, and how it will taste.

The structure of your cake is held together with the eggs and flour. The flavor of your cake comes from the sugar and the fat. The more sugar and fat you have in your cake, the more moist the cake will be. However, do not go assuming that simply adding more sugar and more fat to your batter will produce a moist cake. You have to maintain an equal amount of structure to hold up to the extra moisture you’re adding in. Adding too much moisture and too little structure and you’ll end up with a cake that won’t set.

The best homemade Carrot Cake with Cream Cheese Frosting. Super-moist and easy!

Baking a cake surely is a science – and also a mathematical equation of sorts. Thankfully, I’ve found the perfectly balanced ratio of moisture and structure to produce one HECK of a moist carrot cake.

Be warned: you’re going to fall in love with this cake.

The best homemade Carrot Cake with Cream Cheese Frosting. Super-moist and easy!

 You’re going to start with 1 cup of light brown sugar (or dark) and 3/4 cup of vegetable oil. This carrot cake, my friends, is not a health food. Although, sometimes I like to convince myself otherwise since I am eating my veggies.

I tried this carrot cake once before a few weeks ago using white sugar. There was nothing wrong using white sugar, but in my cookie baking experiences, I have learned that brown sugar yields a much softer and more moist product than white sugar does. It provides the baked good with more body of flavor as well. Plus, I love the taste of brown sugar/molasses. Brown sugar is a winner today – light brown or dark brown will do. I used light brown because that is what I had on hand.

The fat used in this recipe is oil, not butter. I have learned that oil produces a much softer, more moist cake crumb than butter would. However, I adore the taste of butter so I still like to use it in my cake/cupcake recipes (depending on the other ingredients in said recipe). With so much flavor from the spices, frosting, brown sugar, and sweet carrots – I knew I wouldn’t miss the taste of butter.

Along with the oil, I added some greek yogurt. Yogurt is a fantastic addition to cakes or cupcakes because it adds even MORE moisture to your finished baked product. You may use regular or greek yogurt here – vanilla or plain – nonfat or lowfat. Whichever is most convenient for you.

So we have 3 moisture-inducing ingredients so far (1) brown sugar, (2) oil, and (3) yogurt. Beat these all together with 3 eggs and 2 teaspoons of vanilla extract. This cake uses as many eggs as my ultra-fudgy brownies. You can imagine how dense and perfect this cake is!

The best homemade Carrot Cake with Cream Cheese Frosting. Super-moist and easy!

 What’s next? The dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 heaping teaspoons of cinnamon (LOVE the stuff), 1/4 teaspoon nutmeg, and 1/2 teaspoon of salt. The first time I made this cake, I used more flour. I decided to try the cake again using as little flour as possible that I could get away with and still have the cake’s structure set in the oven. 2 cups is the magic number. You may use a mixture of whole wheat and all-purpose flour, but the cake’s texture may not be as soft as mine. I suggest using strictly all-purpose.

The cinnamon and nutmeg are crucial to the cake’s taste. Without an overpowering flavor like chocolate or pumpkin, for example, you really need those spices to give the cake that trademark “spice” taste that carrot cake has.

Slowly add the dry ingredients to the wet ingredients with a whisk or spatula, trying hard not to overmix the batter. Let’s see, what’s next? Ahhh the carrots. Let’s not forget those babies. Literally. I used baby carrots here. I grated my own baby carrots – I used a little less than one 14 oz package to get the 2 cups of shredded baby carrots. I used baby carrots only because they are more wet than regular carrots. Feel free to use regular carrots since grating such small baby carrots may not be tolerated  by many! It wasn’t so bad though, I promise. 🙂

While grating, make sure the carrot shreds/pieces are extra fine. You don’t want huge chunks of carrots in your soft piece of cake. The finely shredded carrots soften inside the batter as the cake bakes, making the cake even more soft and moist. So that is 4 moistening agents so far in this recipe! Have I convinced you yet?

The best homemade Carrot Cake with Cream Cheese Frosting. Super-moist and easy!

 A good thing to know about my recipe:  the cake does not taste like carrots. Carrots, a sweeter vegetable, act more as a sweetener in this recipe than a flavoring agent. The brown sugar and spices mask the flavor of an actual carrot.

Fold the carrot shreds into the batter with a large spatula – no electric mixer is needed for this addition. I added pecans to the cake batter because I cannot imagine carrot cake without them! I used 3/4 cup of pecan pieces. You could even add raisins as well, another traditional addition to carrot cake. I was all out of raisins, so I only used pecans. The pecans do not stay crunchy inside the baked cake – they soften up, but still provide a nice texture against the cake’s crumb.

Pour the cake into a round 9 or 10 inch springform pan. I found baking the cake in a springform pan, rather than a regular circle of square baking pan was much easier. I highly recommend a spring form pan for this recipe. Bake the cake at 350F for 32-38 minutes.

Wasn’t that easy? Trust me, this cake is SUCH a breeze to make!

The best homemade Carrot Cake with Cream Cheese Frosting. Super-moist and easy!

Now what would carrot cake be without the iconic cream cheese frosting swirled on top? I went a little heavy handed on the cream cheese frosting because I love it so much paired with the spice carrot cake. Even though I adore frosting so much, this is the kind of cake that probably wouldn’t even need it. I can’t believe I’m saying that! But honestly, this cake is so flavorful and moist on its own that it doesn’t even need frosting.

But let’s be serious. Frosting and I are two peas in a pod. It’s actually quite easy to make: 8 ounces of softened cream cheese, 1/2 cup of softened butter, 2-2.5 cups of powdered sugar, 2 Tablespoons of heavy cream, and 2 teaspoons of vanilla extract. I strongly urge you to use heavy cream here instead of milk or half-and-half – it will produce the thickest and creamiest frosting ever!

Frosting the cake is a… piece of cake. Just plop it onto the center of the cake and swirl it around. There is a lot of frosting, so don’t be shy about layering it on nice and thick. I opted out of frosting the sides of the cake because it is SO much easier to just frost the top. Save yourself the time! I decorated mine with some pecans, but feel free to use coconut, raisins, or even more shredded carrots. Decorating the cake is almost as fun as eating it. *Almost.

Carrot cake, like banana bread, tastes best the next day after the flavors have settled and have gotten friendly with one another. It is also more moist on the 2nd day as well. Sorry for saying moist so much in this post, but I truly am trying to get a point across!

So many readers call this the best carrot cake recipe ever! And it's so easy to make.

This is truly the best carrot cake that I’ve ever had. The frosting doesn’t taste fake like I’ve had in bakeries before. The cake doesn’t necessarily taste heavy either; it is just very dense, like the best piece of banana bread you’ve ever had. The sweet spice cake combined with the tangy cream cheese frosting is out of this world. Each bite will melt in your mouth and I was sad to see the cake end!

And again… don’t worry! You will not feel like you’re eating vegetables. Now if someone could make carrots taste like cake, life would be perfect.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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Super Moist Carrot Cake

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: serves 8-10
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Make scrumptious carrot cake at home with this easy recipe. Super moist and super flavorful!


Ingredients

Carrot Cake

  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 cup (180 ml) vegetable oil*
  • 1/4 cup (60g) Greek yogurt*
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups (260g) very finely grated carrots
  • 3/4 cup pecan pieces

Cream Cheese Frosting

  • 8 ounces (224g) cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 22.5 cups (240-300g) confectioners’ sugar
  • 2 Tablespoons (30 ml) heavy cream*
  • 2 teaspoons pure vanilla extract
  • salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.
  2. Set out the cream cheese for the frosting so it may soften as you make the cake batter.
  3. Make the carrot cake: In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined – about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
  4. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan.
  5. Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. My cake took exactly 34 minutes. Allow cake to cool completely before frosting.
  6. Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I used 1/8 teaspoon to cut the sweetness.
  7. Store cake in the refrigerator, covered, for up to 5 days.

Notes

  1. Make Ahead Instructions: Carrot cake tastes best the next day after the flavors have settled and have gotten friendly with one another. It is also more moist on the 2nd day as well.
  2. Oil: You can also use melted coconut oil or canola oil.
  3. Yogurt: You can also use regular yogurt– plain or vanilla.
  4. Heavy Cream: I strongly suggest using heavy cream in the cream cheese frosting recipe. Using milk or half-and-half will produce a less creamy and thinner frosting.
  5. Raisins: If you’d like to add raisins to the batter, I suggest using 2/3 cup of raisins and 2/3 cup of chopped pecans. If you’d like to only use raisins, I suggest 3/4 cup of raisins.
  6. Cupcakes: This recipe also can be made into 12 cupcakes. Bake time is 17-18 minutes.
  7. Layer Cake: Try my Favorite (Layer) Carrot Cake recipe.

Keywords: carrot cake

501 Comments

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  1. Sallyyy, thank you for this AMAZING recipe ~
    I’m just after making your wonderful cake and wow, it is indeed moist :3
    Can’t wait for my parents to get back. I’m sure they will enjoy it as much as I did.
    Keep on being awesome!

  2. Hi Sally! Thanks a lot for this recipe. I tried baking this cake during the weekend. It was the best carrot cake I’ve baked. Everyone loved it 🙂

    PS: I substituted pecans with almonds. 🙂

  3. Hi Sally! I am mostly thankful for this recipe. This is my first attempt to bake a cake and I never made cakes before from scratch. The last time I made one was during my middle school and it was a pre-made one. I am very nervous because I am afraid the cake won’t come out nice but it turns out great! Since I was making this for a family gathering, so everyone praised my work. The cake was already sweet so I cut down the sugar in the cheese frosting creme. I used around 75 mg of confectionery sugar and the sweetness was balanced. Instead of pecan, I used walnut and I added raisins. The cake was moist and not oily. Everybody loves the cake and I become more spirited to bake more. The recipe is very easy to follow even for someone like me whose not used to bake can make it perfectly! Thank you for the recipe and if I have time, I will try another recipe. I am very recommended this carrot cake!

  4. Sally you are a genius!
    Just made this carrot cake (never made one before) and it turned out perfectly! Glad I picked an unhealthy recipe to fall in love with!
    Finally somewhere that gives recipes and they turn out how they’re supposed to!
    Thanks on behalf of me and my dinner party guests!

  5. First time baking carrot cake that wasn’t oily and too dense. Nice and light and moist. I think next time I will add another 1/2 cup of carrots just to make it more ‘carroty”. I did bump the spice all the way up though, I think that is my Jamaican (love pepper & spice) side speaking there. I used fresh nutmeg and the recipe was excellent. I think that I did overmix just a little though as I did see a few tunnel holes. Next time I will be a little lighter in my folding in the ingredients.
    Kudos for a great recipe.

  6. I absolutely love carrot cake. Its my favorite of all time! This recipe provides so much mositure. Another add-in that adds flavor is shredded coconut flakes and 2 Heaping tablespoons of crushe’d pineapples!

  7. Made this yesterday, great recipe. Thank you :). I served in quite thin slices because it was quite dense and sweet.

  8. I made your cake today for my wifes birthday. She loved it!! I changed it up a bit based on what we had lieing around. Walnuts instead of peanuts. Raw sugar (thought it might b weird but it was good as). Olive oil for oil. And I didnt have any butter for iceing so left it out. Plus im in Oz so I had to work out heat in celcius. And I wasnt sure what you meant by all purpose flour whether it was self raising or not. so asked online and they said it was plain flour. Im pretty new to this baking gig!! I reckin your recipe was sensational. Thanks sally! posting.

  9. I knew I had to comment when I read through the previous commentary and realized no one has ever tried it! I have just finished baking this recipe and I must say, it is divine. Hands down best CC (carrot cake) I’ve ever made. The frosting is delicious, the cake is almost bread-like (which I love) and overall it’s not too sweet! I’ve baked two cakes, one in a round pan and the other in a rectangle. While the round cake took about 45 minutes to bake, it was much more moist than the rectangle. I was afraid it was burning because you specifically stated 30-35 mins, but the worry dissipated once I tasted it. Excellent recipe, I will be looking to this blog for future dessert options. Thank you!

  10. Thankyou so much! It was an amazing cake! Made my moms bday memorable!

  11. This cake is PERFECT. Kudos! can I replace carrot with zucchini to make a super moist zucchini cake?

    1. You sure can. Zucchini would be a great sub. Enjoy, Ana!

  12. I was searching for a perfect carrot cake recipe for a long time, and I finally landed on your page. Baked it yesterday and it was yummylicious. Loved the moist texture and the hint of spices in it. I did a little substitution though.
    I substituted the oil for a cup of butter. Thank you for such a delicious recipe!
    My family definitely had a great time whacking the cake! <3

    1. So happy you enjoyed this cake – I love it so much, I have it on my birthday each year. Thanks Vnosha!

  13. Katie Pedersen says:

    Okay, can I just say…SALLY!!!

    This cake is phenomenal. I have been wanting to make this cake for months & months for my mom’s 60th birthday & the day finally arrived. She LOVES carrot cake and I thought this recipe sounded excellent so I had to try it out. My siblings and I rented a lakehousein Washington state for the weekend and my dad helped to get her to the spot; she was completely surprised! We had dinner and alas, the cake. My golly, was it good. My brother is pretty much a complete food snob & he was raving! Everyone was. Anyone contemplating making this, do yourself a favor and go for it!

    Thank you so much for all that you do–I love your blog & I think that you are such a light! Thinking about making the gingerbread cupcakes you posted recently, and the pizza crust tonight. I am addicted. Your blog literally needs to be called Addicted to Sally’s Baking! Thanks again & Merry Christmas! 😀

    1. Katie, the surprise birthday weekend for your mom sounds amazing! So incredibly sweet of you to celebrate such a big day for your mom. And this cake is the perfect addition to the celebration. I am so happy that you loved the recipe so much.

      Thank you for the kind words about my recipes and my blog, too. That means a lot! You’ve picked a few of my favorites to make: this cake, the pizza crust, and those gingerbread cupcakes. So good!

  14. Hi Sally,
    Can’t wait to try your carrot cake and have really enjoyed reading your blog, especially the ‘nerdy’ baking science elements, so interesting!
    I also love that you list the grams of ingredients which is so helpful for your followers in Australia etc where we have the slightly different size cup! Also because I love using my digital scales instead of measuring cups too!
    Can’t wait to try your recipe and more

    1. Thanks Andi. I’m happy the metric measurements are helpful! Let me know if you try this cake – or any other recipes you give a go!

  15. The carrot cake is definitely the best I have ever baked, and believe me, I have tried quite a few! Thank you very much for the recipe!

  16. hallo Miss Sally,

    Thank you so much for your super moist carrot cake. I made this last Dec. 14 for my birthday! WOW! My friends telling me how moist and the best carrot cake ever! I cant wait to try more of your recipes. Im only worried about some recipes without measuring in Grams, because here in Germany usually their using in metric measurement. More power to your Blog!

    Vielen, vielen Dank!

    1. Thanks Edna – and happy belated birthday!! Happy you enjoyed this cake and for teaching me what “Vielen, vielen Dank” means 🙂

  17. Hi Sally! I made this carrot cake and it was LOVED by all. I am trying to make a zucchini bread. Do you have a recipe for that?
    Thanks 🙂

    1. Hi Dee! No, I do not have a zucchini bread recipe at this time. Hopefully next summer, though. My fiancé loves it.

      1. Thanks. I will look out for it. Happy Holidays!

  18. I am not a baker, but my boyfriiend loves carrot cake and I thought I would give it a try based on all the great comments. It came out awesome!! Thanks so much. I agree with one of the other comments. Since I am a beginner, step by step photos would have been helpful because I wasn’t sure how the mix should look. In any case, it came out great and I look forward to using other recipes. BTW do you have a good recipe for banana pancakes?

    Much appreciated,

    1. Glad you enjoyed this cake! I do not have a banana pancake recipe at this time, but am planning to post one this week actually. Stay tuned!

  19. Dear Sally, i was looking for a super moist dense but not greasy perfect carrotcake. After trying a few recepies, i instantly fall in love with your cake. It looks amazing and tastes amazing! Your cake was the surprise a few weeks ago of the Sinterklaasavond, a Dutch traditional holiday. Thank you for the effort of making this recepy and sharing it! Greetings from the Netherlands! ( i am making your cinnamon rolls right now ) Bianca

  20. Hi Sally, you are my new favorite baking addiction (and my husband’s as well!) This one in particular was his favorite. I made it on Thanksgiving, and since then I have literally made it at least 9 times. He devours it. Thank you so much!

    1. Sounds like you’ve made this cake more than I have! We love it so much, in fact – I make it on my birthday quite often. Thanks for reporting back Lilly!

  21. Hi Sally! Made these just yesterday, and you weren’t kidding! They were super moist, we had to resist eating the whole bunch. It managed to make 12 cupcakes, since I didn’t fill my cupcake papers all the way (or maybe they’re just the smaller variety). When I took them out of the oven, my mom was worried that they wouldn’t be too moist, but I kept chanting, “Trust in Sally’s baking addiction! She declaaared it to be moist.” And won’tcha know it, they absolutely were *u* They were even better the next day like you said, and stuck to the paper less.

    Mommy and auntie did suggest if I could add more carrots though. Is that all right? I was also wondering if it would be okay to substitute a bit of the required amount of oil with greek yogurt instead? Like maybe just half a cup of oil and half a cup of yogurt? I could feel my mom cringing at the amount of oil I had do add to the batter (and she was watching from the living room couch) but I didn’t want to change the recipe because something might end up wrong.

    Hope you’re doing okay now, too, with the move c:

    1. Thanks Rae – we are getting settled in the new apartment just fine!

      And you may certainly play around with the oil/yogurt quantities. Half cup oil/half cup yogurt would be wonderful! And yes, you could certainly add a little more shredded carrot next time. I’m so glad that you enjoyed this cake as cupcakes!

  22. This carrot cake recipe is AMAZING! And i find it very easy too! And the frosting oh that frosting HEAVENLY Delicious! i’ve tried few cheesy frostings this is the best THANK YOU!
    I baked this cake few times and settled with a portion and half from this recipe to make a triple layer carrot cake! Its amazing but it seems i cant get the baking time exactly right its always a bit over cooked. My question is, if i used the exact portion as ur recipe and divide the batter into 2 pans, how many minutes would it need for baking in the oven?

    1. Hi Sumaya, I’ve never tried to make this carrot cake into a layer cake. Though I would guess about 20-24 minutes bake time since the layers would be thinner.

  23. Savannah Granny says:

    Hi Sally, I found your blog while trying to find great carrot cake recipe to make into cupcakes for my granddaughter’s first birthday party. So…of course these cupcakes are for the adults and is the mom’s favorite cake. I figured mom worked so hard, a year ago, she deserved to have HER cake served.
    Your recipe sounds awesome and based upon all the rave reviews this is the one I will be making.
    I will be making 24 cupcakes and want to prepare ahead. Can I freeze the cupcakes and frost a day before the party? I want to be true to your recipe and don’t want them to lose their moisture. Please let me know what you think about the freezing.
    Thanks for you most informative post,
    Ginger

    1. Hi Ginger! I’m so glad you’ll be making these as cupcakes! I truly do not recommend freezing if you want to keep their texture and taste. Bake 1 day in advance (they are best on day 2) – cover tightly and leave at room temperature overnight. Then frost before you will need to bring them to the party. Alternatively, you could make the frosting 1 day ahead of time and frost either the day before or the day of the party. Store frosting in the refrigerator.

      1. Savannah Granny says:

        Sally, Thank you so much for the advice. I will let you know about all the oohs and aahs.
        Ginger

  24. hi Sally.. I tried this recipe and it is MOIST!! the cake itself already delish, no frosting needed hahaha.. thanks a lot, and I also grated those baby carrots myself 🙂

  25. Hi Sally! Just baked this cake and it smells divine! Can’t wait to eat it tomorrow! However could you advise if the heavy cream should be in room temperature or just out of the fridge?

    1. I usually use cold cream when making the frosting. Hope you enjoy the cake!

  26. Hi Sally! Let me tell you that the super moist carrot cake made it all the way to Argentina! And we loved it! I made it last weekend and it was absolutely amazing! Im so glad I found your website, my dad already loves you!
    Just one thing, can I add some baking powder? Because even though the taste was perfect, I got a very flat and thin cake.
    Thanks a lot for sharing this recipes with us!

    1. Hey Vicky! I’m so glad that you made this cake and loved it! I’ve never tried to add some baking powder, but it wouldn’t hurt if you’d like the cake to rise more. Perhaps 1/2 teaspoon will help?

  27. There’s so much frosting and it’s so good!! Can you freeze the frosting?

    1. I don’t recommend freezing, actually I’ve never had luck with it thawing. Doesn’t taste very good. I like to dip graham crackers and fruit slices in extra frosting.

  28. This cake was absolutely divine!! Honestly the best thing ever, 10/10. I made it for my boyfriend’s birthday and then took it into work and everyone said how great it was! Had a drama with the icing though, think the butter wasn’t soft enough but we ended up adding mallow fluff to it and it saved the day.

    1. Charlotte, this comment makes my morning! This cake is my favorite – my dad’s too. We make it for our birthday each year. Thank you so much for reporting back!

  29. Hey! My dads bday is coming up! And carrot cake is by farrrrr his favorite cake. We eat a lot of cake also. Big family. Could I double this recipe and make it into two 9 in pans or something?
    Jenny

    1. Yep, this recipe may easily be doubled for a layer cake. Enjoy!

      1. my dad told me to make carrot cake.. as i mentioned his bday was coming up. its in a cpl days actually…
        he said he must have pineapple in his cake..he loves that taste with cream cheese i guess lol…. anyway i could add that in there… maybe replacing something so its not too liquidy….? idk! help! lol…. he said crushed pineapple…
        Jenny

      2. I’ve never tried this with pineapple before. However, one reader told me that she used 1 cup of shrredded carrot and 1 cup of crushed pineapple and it came out wonderfully. I can’t speak from my own experience before, though.

  30. Thanks for this recipe 🙂 my didn’t come up moist but Its probably me!! Still its light and delicious!!! I didn’t have heavy cream…so as I write this I’m trying to rescue the frosting!!!! Thank you 🙂

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