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Moist Saltgrass carrot cake slice with cream cheese frosting and walnuts on top
Vicky Sharma

Best Saltgrass Carrot Cake Recipe – Ultra Moist Copycat Version

A moist and flavorful Saltgrass carrot cake copycat made with fresh carrots, warm spices, and rich cream cheese frosting. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 cups grated carrots
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 cup crushed pineapple drained
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ cup walnuts or pecans optional
For the Frosting:
  • 8 oz cream cheese softened
  • ½ cup butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric hand mixer or stand mixer
  • Whisk
  • Spatula
  • 9-inch round cake pans (2)
  • Parchment paper
  • Cooling rack
  • Grater (for carrots)
  • Knife or cake leveler

Method
 

  1. Preheat oven to 350°F (175°C) and grease cake pans
  2. Mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt
  3. In another bowl, beat eggs, sugar, brown sugar, oil, and vanilla
  4. Combine dry and wet ingredients (do not overmix)
  5. Fold in carrots, pineapple, and nuts
  6. Pour batter into pans and bake 30–35 minutes
  7. Cool completely before frosting
Frosting:
  1. Beat cream cheese and butter until smooth
  2. Add powdered sugar and vanilla
  3. Frost the cooled cake and serve

Video

Notes

  • Use fresh grated carrots for the best texture
  • Drain pineapple well
  • Do not overmix batter
  • Cool the cake fully before frosting
Storage
  • Refrigerate up to 5 days
  • Freeze up to 2 months