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Moist Carrot Cake with Cream Cheese Frosting

A thick slice of Moist Carrot Cake with Cream Cheese Frosting, showing visible shredded carrots in the crumb.
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A reliable recipe for a deeply moist carrot cake using oil and crushed pineapple, topped with a thick, tangy cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (optional)
  • For Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots, crushed pineapple (with its juice), nuts, and raisins, if using.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until smooth. Mix in the vanilla extract and lemon juice. If the frosting is too soft, chill it for 15 minutes before spreading.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For the moistest cake, do not squeeze the liquid from the crushed pineapple; use it all.
  • If you prefer a less sweet frosting, reduce the powdered sugar to 3 1/2 cups.
  • To prevent the cake from drying, measure your flour using the spoon-and-level method, or weigh it.
  • For a spicier flavor, add 1/2 teaspoon of ground ginger to the dry ingredients.

Nutrition

Find it online: https://cookerycourier.com/moist-carrot-cake-with-cream-cheese-frosting/