Amish Moist Carrot Cake Delight

This homemade Amish-style moist carrot cake has earned a permanent spot at our family table thanks to its outstanding flavor and tender crumb. Each bite folds in sweet carrot shreds and a tangy cream cheese frosting, making this cake every bit as comforting as it is celebratory. Whether for a holiday or a regular weekend dessert, it is a classic you will want to revisit.

Every year on my mother’s birthday, I bake this carrot cake and it disappears faster than any treat. Even my brother, who claims not to like vegetables, sneaks a second slice.

Gather Your Ingredients

• All-purpose flour: This is the backbone of the cake and gives it structure. Choose unbleached for best texture
• Baking powder and baking soda: Both provide lift so your cake comes out fluffy and light. Always check their freshness
• Salt: Balances flavors so the cake never tastes flat. Use fine sea salt for even distribution
• Ground cinnamon: Warms up each bite with sweet spice. Opt for freshly ground if you can
• Granulated sugar: Sweetens the cake and helps keep it moist. Choose organic if you prefer
• Vegetable oil: This is key for moistness. Use a mild-flavored oil like sunflower or canola
• Large eggs: Bind the cake and create richness. Use eggs at room temperature for easy mixing
• Vanilla extract: Rounds out flavors with a gentle floral note. Pure vanilla makes all the difference
• Shredded carrots: These keep the cake moist and bring natural sweetness. Use freshly grated carrots for best texture
• Chopped walnuts or pecans: Optional but great for crunch and flavor. Go for fresh unsalted nuts to avoid bitterness
• Cream cheese and unsalted butter: Both make a smooth and tangy frosting. Softening them ensures no lumps
• Powdered sugar: Sweetens and thickens the frosting. Sift before using to avoid clumps
• Vanilla extract: Adds a hint of warmth and ties the frosting together. Pure extract offers the best flavor

How to Make It

Prepare the Oven and Pans:

Preheat your oven to 350°F or 175°C now so it reaches temperature while you work. Grease and flour two 9-inch round cake pans making sure the coating is even to prevent sticking

Mix the Dry Ingredients:

In a large bowl whisk together the flour, baking powder, baking soda, salt and ground cinnamon. This step removes clumps and ensures the rising agents are distributed properly

Combine the Wet Ingredients:

In another bowl beat the sugar, oil, eggs and vanilla extract until completely smooth. I prefer a hand mixer for this but you can mix thoroughly by hand too. The batter should pale slightly and look glossy

Incorporate the Carrots and Nuts:

Fold the grated carrots and chopped nuts into the wet ingredients. Mix just until evenly combined. Overmixing can make the cake tough

Combine Wet and Dry Mixtures:

Add the dry ingredient mixture into the wet ingredients. Mix gently until just combined and you see no dry flour patches. Stop here to keep your cake tender

Bake the Cake:

Divide the batter evenly between your prepared pans. Smooth the tops with a spatula. Place in the center of your oven. Bake for 30 to 45 minutes depending on your oven and pan. Check at the 30-minute mark. A toothpick inserted into the center should come out clean or with a couple crumbs

Cool the Cakes:

Let the cakes rest in their pans for about 10 minutes before turning them out onto a wire rack. Cool completely before frosting. If the cakes are warm the frosting melts and becomes messy

Make the Frosting:

Beat softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar and vanilla. Beat until creamy and light. Taste for sweetness and add more sugar if needed

Assemble the Cake:

Trim the tops if needed to make flat layers. Place one cake layer on your plate or stand. Spread about one third of the frosting evenly on top. Stack the second cake layer on top and repeat with the rest of the frosting. Smooth it evenly over the top and sides. Chill the finished cake for a cleaner slice or serve right away for a softer bite

My favorite ingredient in this cake has to be the freshly shredded carrots. They give such honest sweetness and make every slice burst with color. I will never forget my grandmother teaching me to hand grate each carrot — for that reason alone, this recipe feels special.

Flavor Boosters

Add orange zest for a brighter spring flavor. Swap in pumpkin puree for part of the carrot in the fall. Spike the frosting with maple syrup during winter holidays.

Serving Suggestions

Garnish the cake with extra chopped nuts or thinly sliced carrots for a decorative effect. For brunch, serve with strong coffee or masala chai. For dessert, a scoop of vanilla bean ice cream makes it even more decadent.

Creative Twists

If you do not have walnuts or pecans, try using golden raisins or shredded coconut for extra chew. Gluten free flour blends also work well as a one-to-one swap. Be sure to measure flour by spooning and leveling it for the lightest crumb.

Bake this cake ahead and freeze the layers for easy celebration prep. There is always someone asking for the recipe after their first taste.

Frequently Asked Questions About This Dish

→ How do I keep the carrot cake extra moist?

Using freshly grated carrots and adding a touch of orange juice between layers helps lock in moisture for a tender crumb.

→ Can I make the cake ahead of time?

Yes, you can bake the cake layers in advance and refrigerate them. Frost just before serving for best freshness.

→ What nuts work best for this cake?

Chopped walnuts or pecans are classic choices, adding a pleasant crunch and nutty flavor to the cake.

→ Is it possible to add other ingredients?

Feel free to stir in raisins or coconut to add texture and extra sweet notes to the batter, as you like.

→ How do I achieve smooth frosting?

Let the cream cheese and butter fully soften before beating and add powdered sugar gradually until creamy and smooth.