This is the moistest carrot cake you will ever taste! Very simple to make and I baked in a sufuria! Learn how to make the moistest carrot cake ever with just a few simple ingredients, grated carrots, oil, sugar, eggs, and warm cinnamon. Perfect for any occasion! There’s something deeply comforting about carrot cake. It’s not just dessert, it’s nostalgia baked into tender layers of sweetness and warmth. On a quiet Saturday afternoon in Nairobi, with the sun filtering through my kitchen window and a gentle breeze brushing against the curtains, I decided I wanted to bake something that felt like a hug.
I had been thinking about carrot cake for days. Not the overly fussy kind with dozens of add-ins or a towering, double-layer masterpiece, just something simple, honest, and deeply moist. I flipped through my mental recipe book, imagining that texture: soft, yielding, almost melt-in-your-mouth. So I set out to make what I now call “The Moistest Carrot Cake Ever”, a recipe I first posted on my blog, Nairobi Kitchen. Growing up, carrot cake wasn’t a daily treat, but it was always there for special moments, birthday parties, family brunches, or lazy Sunday afternoons, my aunt would bring out her famous cake. It was dense, sweet, richly spiced, and crowned with a thick layer of cream cheese frosting. That memory stuck with me. But when I decided to bake my own version, I wanted something simpler, something that even a weekday could justify.
I grabbed my sufuria (a Kenyan-style pot; I didn’t have a fancy oven-safe pan at the time) and measured out 2 cups of all-purpose flour. My dry ingredients included a gentle pinch of sea salt, about two teaspoons of baking soda, and 1½ teaspoons of ground cinnamon. Cinnamon is the soul of this cake, it gives warmth without overwhelming the sweetness of the carrots. For the wet part, I used 1¼ cups of vegetable oil. I chose oil, not butter, because oil helps retain moisture in cakes. Combined with the 1 cup of sugar and a teaspoon of vanilla essence, the mixture glowed a golden brown when I whisked in four large eggs, one by one. The batter felt silky and light, but the magic came when I folded in three cups of freshly grated carrots. These weren’t just “some carrots”; they were generous, juicy, rich in color, they gave the cake life.
Once everything was combined, I poured the batter into a baking tin (or sufuria, in my case), and I told myself not to overbake. The recipe calls for 35–45 minutes of baking. That window is key. Too early, and the cake is underdone; too late, and it loses its moisture. As it baked, the kitchen filled with the smell of cinnamon and sweet carrot, soft, inviting, pure. When the timer finally went off, I waited. I cooled the cake in the tin for 15 minutes (I couldn’t help but sneak a taste of the warm crumb, heavenly), then flipped it carefully onto a wire rack to cool completely. Even as it cooled, that aroma lingered in the air like a promise.
Cutting into the cake revealed its secret: a tender, dense crumb that's not dry, not too airy, just deeply satisfying. The surface was golden, slightly crackled, but when I sliced through it, the inside was soft, moist, and speckled with orange flecks of carrot. Each bite was warm, subtly spiced, and just sweet enough. It was exactly what I had hoped for. As I ate slice after slice, I thought about all the people who would enjoy this cake. I imagined serving it at a family gathering, or taking a piece to a friend as a little gesture of care. I realized this cake was more than just dessert, it was comfort, history, and love all mixed into one bowl.
That simple act of baking taught me something about life: that you don’t always need to complicate things to make them beautiful. Sometimes, the most meaningful things are made with just a handful of ingredients and a lot of heart. Over time, the recipe has become a favorite on my blog, and I’ve shared it with friends who, like me, just want a cake that feels like home. And though I’ve made many desserts since then, I keep coming back to this carrot cake. It has a quiet elegance, a humility that makes it work for both celebrations and simple afternoons.
So whether you’re an experienced baker or someone who just wants to try something new, give this recipe a go. Let the aroma fill your kitchen. Let the warmth of the cinnamon and the sweetness of the carrots remind you of simpler times. And when you take that first bite? I hope it feels like a soft, tender hug, because to me, that’s what The Moistest Carrot Cake Ever is all about.
INGREDIENTS
2 Cups (250g) All Purpose Flour
2 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
1 1/2 Teaspoon Ground Cinnamon
1 1/4 Cups Vegetable Oil
1 Cup (200g) Sugar
1 Teaspoon Vanilla Essence
4 Large Eggs
3 Cups (300g) 4-5 Large Grated Carrots
METHOD
In medium bowl add flour, baking soda, salt and cinnamon
Whisk the dry ingredients
Until well combined
In separate bowl add the oil, sugar, vanilla essence and whisk until combined. Add in the eggs one at a time whisking until well combined
Add dry ingredients in 3 parts
Gently stir the dry ingredients until they disappear
Stir in the carrots and mix until the batter is smooth
Pour the batter into a baking tin. Bake for 35-45 minutes
Cool in cake pan for 15 minutes. Turn over the cake onto a cooling rack to cool completely
Delicious moist cake
Slice the carrot cake and serve
This cake is moist and filled with carrot goodness
THE MOISTEST CARROT CAKE EVER!
Prep time: 15 Minutes
Cook time: 55 Minutes
Total time: 1 Hour 10 Minutes
Yield: 1 Cake
Ingredients
- 2 Cups All Purpose Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Cinnamon
- 1 1/4 Cups Vegetable Oil
- 1 Cup Sugar
- 4 Eggs
- 3 Cups Grated Carrots
- 1 Teaspoon Vanilla Essence
Cooking Directions
- In medium bowl add flour, baking soda, salt and cinnamon. Whisk the dry ingredients until well combined
- In separate bowl add the oil, sugar, vanilla essence and whisk until combined. Add in the eggs one at a time whisking until well combined. Add dry ingredients in 3 parts
- Gently stir the dry ingredients until they disappear. Stir in the carrots and mix until the batter is smooth. Pour the batter into a baking tin. Bake for 35-45 minutes
- Cool in cake pan for 15 minutes. Turn over the cake onto a cooling rack to cool completely. Delicious moist cake. This cake is moist and filled with carrot goodness
Carrot Cake – FAQs
1. What is carrot cake?
Carrot cake is a moist, spiced cake made with grated carrots mixed into the batter. It often includes nuts, raisins, and is commonly topped with cream cheese frosting.
2. Why use carrots in cake?
Carrots add natural sweetness, moisture, and a subtle earthy flavor, making the cake tender and delicious.
3. Is carrot cake healthy?
While it contains vegetables, carrot cake is still a dessert and can be high in sugar and fat, especially with cream cheese frosting. Moderation is key.
4. Can I make carrot cake gluten-free or vegan?
Yes, by using gluten-free flour blends and substituting eggs and dairy with plant-based alternatives, you can make gluten-free and vegan carrot cakes.
5. How long does carrot cake last?
Typically, it lasts 3–4 days refrigerated. It can be frozen for up to 2 months if wrapped well.
Nutrition Card – Approx. per slice (1/12 of cake, about 100g)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 300–400 kcal | — | Varies with frosting and ingredients |
| Protein | 3–5 g | 6–10% | From flour, eggs, and nuts |
| Carbohydrates | 40–50 g | 13–17% | From flour, sugar, and carrots |
| Fiber | 2–4 g | 8–16% | From carrots and nuts |
| Fat | 15–20 g | 23–31% | Mostly from oil/butter and frosting |
| Sugar | 25–30 g | — | Added sugar and natural sugars |
| Vitamin A | 30–50% | From carrots |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Notes |
|---|---|---|
| Gluten-Free | ❌ No | Contains wheat flour unless substituted |
| Dairy-Free | ❌ No | Usually contains butter and cream cheese |
| Vegan | ❌ No | Uses eggs and dairy; can be adapted |
| Vegetarian | ✅ Yes | No meat products |
| Low-Carb/Keto | ❌ No | High in carbs and sugar |
Quick Tip:
For extra moistness, add crushed pineapple or applesauce to the batter. Toasted nuts add great texture and flavor.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
If you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
Post a Comment