Super Moist Carrot Cake
This Super Moist Carrot Cake is loaded with raisins, pecans and apple pieces, making it one delicious, hearty piece of cake. Plus it's one of the most moist cake recipes for carrot cake you can find. A fantastic spring and summer cake!
Follow along with how to make this cake in this helpful video:
- --Carrot Cake:
- 2/3 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon pumpkin pie mix
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1/2 cup grated apples
- 1 cup finely grated carrot (from about 1 large carrot)
- --Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1 pinch salt
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup icing sugar (powdered sugar)
Preheat the oven to 350 degrees F. Sift flour, granulated sugar, baking soda, baking powder, spice mix, and salt to large bowl.
Add pecans, raisins and mix well. Add carrots and apples mix it in as well.
In a small bowl, whisk together vanilla, oil and eggs until well blended. Stir the egg mixture into the flour mixture and mix with a rubber spatula.
Transfer to oiled English loaf pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack.
While the cake is cooling, make the icing. In a bowl, combine the cream cheese, vanilla, salt and lemon juice. Start to mix with electrical mixer.
When everything is incorporated, start adding icing sugar scoop by scoop until everything is well blended.
Continue to mix it for another 4 minutes or until itâ€™s very fluffy, then add lemon zest and mix it in as well. Spread the frosting on top of the loaf and serve!