Super Moist Carrot Cake

  • Servings 12
  • Prep 30 minutes
  • Cook Time 35 minutes


Preheat the oven to 350 degrees. Grease two 8-inch cake tins with parchment or baking paper.

In a mixing bowl, add the flour, sugars, baking powder, baking soda, cinnamon and nutmeg. Use a separate bowl to mix the oil, vanilla, eggs and milk and whisk.

Add the grated carrot and nuts to dry ingredients, along with your wet ingredients. Mix gently until combined.

Pour the mixture into your prepared cake tins. Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean. Gently remove cakes from the pans and leave on a rack to cool completely.

To make your frosting, add cream cheese and sugar to a mixing bowl and beat with an electric mixer until smooth. Add the maple syrup and beat again. Spread a third of the frosting onto one of the cake layers and add the other layer on top. Add the remaining frosting and sprinkle with chopped nuts. Enjoy!