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The Best Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

A slice cut from a two-layer carrot cake recipe, showing moist crumb, cream cheese frosting, and pecan topping.
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You will love this classic carrot cake recipe. It stays incredibly moist and tender, packed with warm spices and fresh carrots, and is topped with rich cream cheese frosting. This is the ultimate homemade dessert for any celebration.

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 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
  • 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.
  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 together the granulated sugar, vegetable oil, and eggs until well combined.
  4. Add the vanilla extract to the wet ingredients.
  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. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth.
  11. Gradually add the sifted powdered sugar, mixing until fully incorporated. Beat 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 over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For the moistest cake, use fresh carrots that you grate yourself just before adding them to the batter.
  • You can make this a sheet cake by baking the batter in a 9×13 inch pan for 35 to 40 minutes.
  • If you want a richer flavor, substitute half of the vegetable oil with applesauce.

Nutrition

Find it online: https://afripaket.com/carrot-cake-recipe-moist-classic/