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The Ultimate Moist Carrot Cake Recipe with Classic Cream Cheese Frosting

A thick slice of moist carrot cake recipe layered with cream cheese frosting and topped with chopped nuts.
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You deserve a truly moist and flavorful carrot cake. This easy recipe, made from scratch, guarantees a tender crumb and is topped with the best classic cream cheese frosting for your next 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 allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 1 pound)
  • 1 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for thinning)

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.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
  3. In a separate 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 chopped nuts (if using) by hand until evenly distributed throughout the batter.
  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. While the cakes cool, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract. If the frosting seems too stiff, add milk one teaspoon at a time until you reach a smooth, spreadable consistency.
  11. 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. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
  12. Slice and serve your homemade carrot cake.

Notes

  • For the moistest cake, use freshly grated carrots rather than pre-shredded ones.
  • If you want a pineapple carrot cake variation, drain 1 cup of crushed pineapple well and fold it in with the carrots.
  • You can bake this as a sheet cake in a 9×13 inch pan; adjust the baking time to about 35–40 minutes.

Nutrition

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