Preheat oven to 350°F (177°C). Grease a 9-inch or 10-inch springform pan with nonstick spray. Do not use a regular cake pan — the batter will overflow. Set aside.
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Super Moist Carrot Cake
A single-layer carrot cake with warm spices, crunchy pecans, and a thick swirl of tangy cream cheese frosting.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Packed light or dark brown sugar | 200 g | Brown sugar keeps the crumb more moist and adds subtle molasses flavour. |
| Vegetable oil | 180 ml | Canola or melted coconut oil also work. |
| Plain Greek yogurt | 60 g | Regular plain or vanilla yogurt works too. |
| Large eggs | 3 eggs | |
| Pure vanilla extract | 10 ml | |
| All-purpose flour | 250 g | Spoon into the cup and level — do not scoop. |
| Baking soda | 5 ml | |
| Ground cinnamon | 10 ml | |
| Ground nutmeg | 1.25 ml | |
| Salt | 2.5 ml | |
| Freshly grated carrots | 260 g | About 4 large carrots. Use a box grater — do not use pre-shredded packaged carrots. |
| Chopped pecans | 100 g | Optional but recommended. Toast them for extra flavour. |
| Full-fat brick cream cheese, softened | 226 g | Must be brick-style, not spreadable tub cream cheese. |
| Unsalted butter, softened | 113 g | |
| Icing sugar (confectioners' sugar) | 240–300 g | Start with 240 g and add more to reach desired thickness. |
| Heavy cream | 30 ml | Milk or half-and-half will produce a thinner frosting. |
| Pure vanilla extract | 10 ml | For the frosting. |
| Salt | Pinch, to taste | A small pinch in the frosting offsets the sweetness. |
Preparation
Take the cream cheese out now so it can soften while you make the batter.
Make the batter: Whisk brown sugar and oil together in a large bowl until combined. Add the yogurt and whisk for about 60 seconds — the mixture will be thick and gritty. Add eggs one at a time, whisking well after each. Mix in the vanilla.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Using a spatula, fold the dry ingredients into the wet ingredients until just combined and no flour pockets remain. Do not overmix.
Fold in the finely grated carrots and chopped pecans. Pour batter into the prepared springform pan and smooth the top.
Bake for 32–38 minutes, or until a toothpick inserted in the centre comes out clean. Check at 30 minutes. Do not overbake. Allow to cool completely before frosting.
Make the frosting: Beat the softened cream cheese and butter together on medium speed for 2–3 minutes until smooth and creamy. Add 2 cups of icing sugar and beat until thick. Add the heavy cream and vanilla, then beat for 2 more minutes. Add extra icing sugar to reach the desired consistency. Season with a pinch of salt.
Spoon the frosting onto the centre of the cooled cake and swirl it outward. Layer it on thick — there is plenty. Garnish with toasted pecans if desired.
Store covered in the refrigerator for up to 5 days. The cake is even better on day 2 as the flavours develop and the crumb becomes more moist.
Best made a day ahead — flavours and moisture improve overnight. Store covered in the fridge for up to 5 days.