Super Moist and Soft Carrot Cake Recipe (Stuffed with Flavor!)

Preheat your oven to 330°F (165°C). Spread nuts on a tray and toast for about 15 minutes or until lightly golden. Cool and chop roughly.

Peel and finely shred 240 grams of carrots using the small holes of a grater for a soft texture that melts into the batter.

Use butter to grease either two 8-inch round pans or one large rectangular sheet pan. Line with parchment paper for easy removal.

In a bowl, whisk together flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg until combined.

In a separate large bowl, whisk eggs, oil, and vinegar together until fully blended.

Heat the milk until bubbles just begin to form (not boiling). Slowly whisk a little of the hot milk into the egg mixture to temper, then gradually add the rest.

While the mixture is still warm, add the dry ingredients to the wet. Whisk until the batter is smooth and lump-free.

Gently fold in shredded carrots, chopped toasted nuts, and raisins using a spatula. The batter should be rich, thick, and stuffed with texture!

Quickly pour the batter into prepared pans and level the surface.

Bake at 330°F (165°C) for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan before slicing. Serve as is or top with cream cheese frosting if desired.