Here is a perfect, moist carrot cake recipe just like in the photo — super soft, full of walnuts, and topped with creamy cheese frosting. 🥕🤍
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Moist Carrot Cake with Cream Cheese Frosting (Super Soft & Tall)
Ingredients
For the Cake
3 large eggs
200 g sugar (white or half white + half brown sugar)
160 ml vegetable oil
1 tsp vanilla
220 g grated carrots (about 3 medium carrots)
180 g all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Pinch of salt
80–100 g chopped walnuts
Optional: 40 g raisins
For the Cream Cheese Frosting
250 g cream cheese (cold)
80 g softened butter
120–150 g powdered sugar
1 tsp vanilla
Optional: chopped nuts for the top
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Instructions
- Prepare the batter
Beat eggs + sugar until light and foamy.
Add oil and vanilla; mix again.
Add grated carrots and mix.
In another bowl mix flour, baking powder, baking soda, cinnamon, salt.
Add dry ingredients to the wet mixture.
Fold in walnuts (and raisins if using).
- Bake
Line a square baking pan (approx. 22×22 cm) with baking paper.
Pour the batter in and level it (like in your photo).
Bake at 170°C for 35–45 minutes (check with a toothpick).
Let it cool completely.
- Prepare Frosting
Beat the soft butter until fluffy.
Add cream cheese and mix just until combined.
Add powdered sugar + vanilla and mix until creamy.
Spread over the cooled cake.
Decorate with chopped walnuts.
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Result
You’ll get a super moist, tall, fluffy carrot cake exactly like the one in the picture — rich color, moist crumb, creamy frosting, and crunchy walnuts.