Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake

We're Adam and Joanne from inspiredtaste.net and welcome to our kitchen. We're making our incredibly moist carrot cake recipe with the creamiest, most delicious frosting. There are 3 whole cups of grated carrots in this cake. That may sound extreme, but trust us on this one. Use a box grater, a food processor with its grating attachment or save a little time and buy pre-shredded carrots. We use two 9-inch round cake pans and like to line the bottom of each pan with parchment paper. It might look a little fussy, but nobody wants to find their cake stuck to the bottom of the pan. To get the perfect round, fold a piece of parchment paper in half, then in half again. Fold that into a triangle and repeat. Hold the triangle against the bottom of the pan and cut like so. Perfect! Now lightly grease the pan as well as the parchment. Let's make the cake batter. Add some flour, baking soda, salt and lots of ground cinnamon. Then whisk it all together. Grab another bowl and add some oil and sugar. We use both granulated and brown sugar since we love the texture and flavor they create. If you only have one or the other, just use that — it will work too. Add some vanilla extract, then whisk until smooth. Okay now for the eggs. We add four, but whisk each one into the batter separately since the eggs incorporate better this way. We're almost there! We just need to combine the dry and wet ingredients. Add the dry ingredients to the wet in three parts, stirring gently until they disappear. This also helps things to combine better and keeps our cake light. Stir in the carrots and anything else you love — we're adding nuts and raisins today. Oh man, we love that batter! Divide the batter between the prepared cake pans and bake in a 350-degree oven until the tops of the cake layers are springy when touched — about 40 minutes. While the cakes bake and cool, make the frosting. We love this ultra-creamy frosting so much! Start with cream cheese, then add powdered sugar a little at a time until creamy and smooth. You could add the sugar all at once, but watch out — you'll be covered with it. By adding in small amounts, we make sure the sugar stays in the frosting and not on us. Once it's smooth, add — wait for it — whipping cream. Beat the cream into the cream cheese and sugar until thick and creamy. For the cake, we cool them in their pans for 15 minutes before removing them. When you're ready, run a knife around the edge and carefully remove the cakes from their pans. Remove the parchment paper and cool completely. Now for our favorite part — let's frost the cake. Just look at that frosting — so creamy! Divide the frosting in half, add half to the first layer, press the second cake layer down, then swirl the rest of the frosting on top. We don't bother frosting the sides, since it's easier and pretty this way. A handful of nuts on top is a nice touch, too. And there you have it — the most perfect carrot cake with the creamiest frosting. Enjoy! Thanks for watching! Look for full recipes on www.inspiredtaste.net and be sure to check out more of our videos on our YouTube channel. Happy cooking!