Moist Carrot Cake Recipe

Name: Moist Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Betsys Baking Mix; 2 tablespoons ground ginger; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon xanthan gum; 1/2 teaspoon salt; 3/4 cup water; 1/4 cup ground flaxseed meal; 1 1/2 cups granulated sugar; 1 1/3 cups canola oil; 2 teaspoons vanilla extract; 2 cups peeled grated carrots (about 4 large carrots); 1 1/2 cups raisins; 1 recipe Vanilla Buttercream Frosting

Servings: persons

2 cups Betsys Baking Mix
2 tablespoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup water
1/4 cup ground flaxseed meal
1 1/2 cups granulated sugar
1 1/3 cups canola oil
2 teaspoons vanilla extract
2 cups peeled grated carrots (about 4 large carrots)
1 1/2 cups raisins
1 recipe Vanilla Buttercream Frosting

1
Preheat the oven to 350F.
2
Lightly grease three 8-inch round cake pans with canola oil, line the bottoms of the pans with parchment paper, and then lightly grease the parchment paper.
3
In a large bowl, whisk together the baking mix, ginger, baking soda, cinnamon, xanthan gum, and salt.
4
In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
5
In the bowl of a stand mixer, cream together the sugar and oil.
6
Add in the vanilla and then the flaxseed mixture and beat for 1 minute.
7
Stir in the dry ingredients and then fold in the shredded carrots and the raisins.
8
Pour the batter into the prepared pans, smooth the tops with a knife, and bake for 30 minutes, or until the cakes are golden and a toothpick inserted in the centers comes out clean.
9
Let the cakes cool completely in their pans on a cooling rack.
10
Turn the cakes out of the pans and remove the parchment paper.
11
Frost the top of each cake layer with the frosting.
12
Transfer 1 layer to a serving plate and stack the other layers on top.
13
Frost the sides of the cake.
14
Store the frosted cake, covered and refrigerated, for up to 3 days.

1218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Betsys Baking Mix, 2 tablespoons ground ginger, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Moist Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Carrot Cake

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