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Best Ever Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a moist slice of carrot cake recipe topped with thick cream cheese frosting and shredded carrot garnish.
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You will love this moist, flavorful, and perfectly spiced carrot cake recipe, topped with rich cream cheese frosting. This is the classic dessert you will want to make again and again.

Ingredients

Scale
  • 1 3/4 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 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots (about 4-5 medium carrots)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 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.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and vegetable oil together until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots and the chopped nuts, 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, mixing until fully incorporated. Beat in the vanilla extract until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the entire cake.

Notes

  • For the moistest cake, use fresh carrots grated finely.
  • You can make this cake ahead of time; wrap cooled layers tightly and freeze them for up to one month before frosting.
  • If you skip the nuts, consider adding 1/2 cup of crushed pineapple (drained very well) to the batter for extra moisture.

Nutrition

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