Moist Carrot Cake From Scratch (Soft, Spiced & So Easy!)

Hey friends, welcome back to Bosi Eats 💛 Today we’re making a soft, moist carrot cake from scratch with warm spices, fresh grated carrots, and a creamy, rich cream cheese frosting. This recipe is simple, flavorful, and comes out perfect every single time no dry cake over here! I’m also sharing a few cultural kitchen habits I grew up with, like removing the chalaza from eggs and why we do it. This cake is cozy, nostalgic, and made with love. If you enjoy recipes like this, don’t forget to like, comment, and subscribe for more flavorful dishes from Bosi Eats. Ingredients Dry: 2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda ½ tsp salt 1 tsp cinnamon ½ tsp ginger ½ tsp cardamom ½ tsp fresh grated nutmeg Wet: 1 cup oil 1 cup granulated sugar ½ cup brown sugar 4 eggs 2 tsp vanilla Add-ins: 2 cups finely grated carrots ½ cup crushed pineapple (drained) Instructions 1. Preheat oven to 350°F and grease pans. 2. Sift together all dry ingredients. 3. Mix oil + sugars, then add eggs one at a time. 4. Add vanilla, carrots, and pineapple. 5. Combine wet + dry using a gentle fold. 6. Pour into pans and bake 30–35 minutes. 7. Cool completely before frosting. Cream Cheese Frosting 8 oz cream cheese ½ cup butter 1 cup powdered sugar 1 tsp vanilla Whip until smooth. Chill slightly before using. #carrotcake #moistcake #bakingfromscratch #easybaking #dessertrecipe #homebaker #creamcheesefrosting #cakerecipe #bakingtiktok #bosieats #carrotcakerecipe #fromscratch #comfortfood