Moist Carrot Cake

For some reason up until this point I have not made a carrot cake.  I have no idea why. I love it and I love baking cakes.  I finally made one and it turned out great.  The cake itself was perfect.  When I tried mixing up the frosting, it just didn’t work out.  But that is because out here in Siberia, cream cheese costs an arm and a leg. So I thought I would use something similar. Yeah, not so much. Real cream cheese is necessary. So if you have it and it is available to you, feel free to smother this cake in a yummy cream cheese cinnamon frosting. The two go so well together. But in the end, I poured Buttermilk Caramel Syrup over the top of both cakes, which I think added to it’s incredible moistness.



  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots


  • 1/2 cup butter, softened
  • 12 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla


  1. Preheat oven to 350 F (180 C). Grease and flour two 9 inch round cake pans. I also added parchment paper to the bottom of the pans, to make sure they would come out easily. Or you could use a 9×13 pan as well.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.
  3. Bake in preheated oven for 30-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for ten minutes, then turn out to let cool.


  1. In a medium bowl, combine butter and cream cheese until light and fluffy. Beat in the powdered sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cakes.

*If you decide to frost the cakes, I would recommend not adding the syrup unless you would like a sugar headache. And vice versa, if you plan to pour on half of a recipe like I did of the Buttermilk Caramel Syrup do not add the cream cheese frosting.


Recipe adapted from


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