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The Best Ever Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a moist slice of carrot cake recipe showing two layers of cake and cream cheese frosting.
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Deliver a message of comfort with this classic carrot cake recipe. It is guaranteed moist, perfectly spiced, and topped with rich cream cheese frosting. This is the simple, nourishing dessert you need.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots and the chopped nuts, if using.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until fully incorporated. Mix in the vanilla extract until the frosting is light and fluffy.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For an extra moist carrot cake, use freshly grated carrots rather than pre-shredded ones.
  • You can make this a sheet cake by baking the batter in a 9×13 inch pan for 35-40 minutes.
  • Chill the frosting for 15 minutes if you find it too soft to spread easily.

Nutrition

Find it online: https://cookerycourier.com/carrot-cake-recipe/