Carrot Cake this moist and easy will become a favorite! Use olive oil and yogurt in the batter for this moist, luscious carrot cake with cream cheese frosting.

Carrot cake is an all-time favorite that’s renowned for its moist cake layers, earthy-sweet shredded carrots, and tangy cream cheese frosting. 

That’s if you have a family that isn’t…mine. One brother, Dick, categorically shuns anything like carrot cake. The ginger, the cinnamon, the warm-spice emphasis. The carrots, the raisins. All ingredients that lead to the semi-sweets my brother has a way of casting into the “wow, just delicious (NOT)” category. He has a hard time believing anyone truly likes these flavors. You can imagine the uprising when our other brother, Tom, always requested spice cake for his birthday cake growing up.

I have some sympathy for Dick’s categorical denial. I have my own give-me-chocolate-or-give-me-nothing priorities.

But then there is this carrot cake. I protest in defense of that one. My sister Peggy makes easy out of carrot cake with her moist, cream cheese buttercream-laden sheet cake that knocks the socks off anyone lucky enough to get a square. Peg calls it a “dump cake” for its ease of preparation. I call it Luscious Carrot Cake with Olive Oil, a twist I made by using olive as the oil to healthy and fruity-up the cake just a tiny and to compliment the cake’s other warm flavors. 

I also add yogurt, because I always have some at the ready and yogurt  imparts such tenderness in cakes. If you’ve made my olive oil cake, you know that olive oil and yogurt together make a magically moist cake. And I’ve discovered in my Olive Oil Brownies how very incredibly good olive oil is for a chewy brownie.

Ingredients for the Best Carrot Cake

Carrots. Let’s start with the star ingredient, the carrots. Opt for fresh, vibrant carrots, which are essential not only for their natural sweetness but also for the moistness they lend to the cake. Using the small holes of a box grater ensures that you get large shreds of grated carrot, a key textural component of the cake. Alternatively, you can use my personal favorite: the grating disc of a food processor for convenience.

Moist-makers: extra virgin olive oil and yogurt. Both of these ingredients do a beautiful job turning this cake into a tender, moist wonder. My use of both EVOO and yogurt is unique in a carrot cake and frankly, there’s no going back once you try it! Of course, any neutral oil you have on hand will work as a substitute for the olive oil, such as vegetable oil or canola oil. 

Spices: For the perfect blend of spices, incorporate ground ginger, cinnamon, and nutmeg. You can alternatively use a pumpkin pie spice blend,

Mix-ins: Do your thing here: don’t love a nut in a cake (that’s me), leave them out. Love them? Stir in toasted, crunchy pecans. Add sweetness and lovely texture with golden raisins. You can also try chopped dried cherries or cranberries here. My recipe also includes two other key flavor-makers: canned crushed pineapple and shredded coconut. These are the keys to what I consider the very finest, very best carrot cake recipe of all time!

Preparing the Carrot Cake Batter

This cake couldn’t be easier. No mixer needed and no layers to build as with layer cake. We’re going sheet cake, in a standard 13 x 9 x 2 -inch pan. Yet with this simplicity, the swath of gorgeous buttercream on top dresses it to the nines!

I frost and serve the cake straight from the pan but it can easily be turned out and frosted on the sides (or top only) before cutting and serving. 

1. Shredding Carrots: Start by preparing your carrots and you can do this anytime ahead by several days. After peeling, shred them finely using the small holes of a box grater or a food processor fitted with a grating disc. Fine grate is essential so that the carrots don’t stand out too much and soften to the right texture.
2. Mixing Method: In a large mixing bowl, blend the wet ingredients until well combined. In another medium bowl, combine the dry ingredients.
3. Incorporating Dry Ingredients: Gradually add the flour mixture to the wet ingredients, then fold in carrots, pineapple, and coconut (raisins and nuts, if using).
4. Baking: Spread the thick, lovely batter in your prepared pan and bake about 45 minutes. 

Making Fluffy Cream Cheese Frosting

The silky cream cheese frosting is as essential as the moist cake, right?!  It’s essential to bring your cream cheese and butter to room temperature before starting. Get the full details in my favorite Cream Cheese Frosting post. Use a large bowl and blend everything either by hand or in the bowl of a stand mixer, using a paddle attachment at low speed. Frost the top of the cake when it has come to room temperature. 

Tips for Storage and Making Ahead

Make-Ahead Frosting: Prepare the cream cheese frosting in advance and store it in the fridge. Before using, bring it back to room temperature and give it a quick whisk with a mixing bowl to restore its smooth texture. You can also freeze the buttercream frosting. Bring to room temperature and stir well with a soft spatula or spoon. You may need to add a touch of warm milk to smooth it out.

Storage: If you have any remaining frosted cake, cover it loosely with plastic wrap or foil and store it either at room temperature or in the refrigerator. It keeps well for up to three days.

Freezing: You can make ahead and freeze unfrosted cake for up to three months. Thaw at room temperature before frosting.