Carrot cake is a great Spring-time dessert! With Easter just a couple of days away, I decided that this would be the perfect time to post my super moist carrot cake recipe. I have never been much of a carrot cake person, but once I developed this recipe, it has been one of my favorites.

Prepare the Carrot Sponge:

1. Preheat the oven to 350°F (177°C). Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and allspice in a mixing bowl. Add the salt and whisk the mixture to make sure the dry ingredients are well combined. Add room temperature eggs, granulated sugar, brown sugar, and vanilla extract into a separate bowl and mix using either a stand mixer or a hand mixer. Mix on a medium-high speed until the ingredients lighten in color, which will take approximately 3-4 minutes.
2. Add the mayonnaise and mix on a medium speed until well combined, approximately 1-2 minutes. Add one-third of the dry ingredients to the wet ingredients and mix until just combined (do NOT overmix!). Repeat until all dry ingredients and wet ingredients are just combined. Add the shredded carrots and chopped walnuts and mix until just combined. Add the cake batter to your desired cake or cupcake pans.
3. Bake 6” round cakes for approximately 25-30 minutes, regular cupcakes for approximately 16-18 minutes, mini cupcakes for approximately 12-14 minutes, or a sheet cake for approximately 30-35 minutes. Baking times will vary depending on what you are making, but you will know when your sponge is done when a cake tester (such as a toothpick) inserted into the middle of the cake comes out clean.
4. Remove pans from the oven and let the sponge or cupcakes cool in the pans for 10-15 minutes. Next, remove the sponge or cupcakes from the pans and let them completely cool on a wire rack or baking sheet.

You can find the full recipe with these instructions listed in the printable recipe at the bottom of this post.

Tip:

Carrot cake is traditionally pared with a cream cheese frosting, but there are so many delicious combinations you can do with carrot cake sponge. I recently tried carrot cake sponge with Swiss meringue buttercream, and then two separate fillings of whipped butterscotch ganache and vanilla pastry cream. Both flavor combos were super delicious because they complimented the carrots, walnuts, and spices inside of the carrot cake. Have some fun with it and try some different buttercreams and fillings inside of your cake!

Thank you so much for checking out this carrot cake post! I hope that you try this delicious recipe! Please leave a comment below regarding if you try making this super moist cake and how you enjoyed it!