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Best Ever Moist Classic Carrot Cake with Cream Cheese Frosting

A close-up of a moist slice of carrot cake recipe layered with thick cream cheese frosting.
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Follow this detailed recipe to bake a truly moist, perfectly spiced classic carrot cake topped with rich cream cheese frosting. This recipe focuses on texture and deep flavor.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 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
  • 1/2 cup chopped pecans or walnuts (optional)
  • For 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.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, 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, 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 nuts (if using) by hand using a spatula.
  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 until smooth. Gradually add the powdered sugar, beating until fully incorporated. Mix in the vanilla extract until the frosting is light and fluffy.
  10. Once the cakes are completely cool, frost the layers and the top of the cake.

Notes

  • For maximum moisture, use fresh carrots grated finely.
  • Do not overbake the cake; check for doneness early to prevent drying.
  • If you prefer a tangier frosting, use slightly less powdered sugar.
  • You can substitute pineapple for nuts if desired, but drain it very well before adding to the batter.

Nutrition

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