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The Best Ever Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a thick slice of moist carrot cake recipe with visible shredded carrots and cream cheese frosting.
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You need this recipe for the ultimate moist carrot cake. This classic, layered dessert is packed with warm spices and topped with rich cream cheese frosting. It is simple to make from scratch and always impresses.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 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 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
  • For the Cream Cheese 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 fresh lemon juice

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 circles.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture 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 skewer 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. While the cakes cool, make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until fully incorporated.
  12. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  13. 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.
  14. Frost the top and sides of the entire cake with the remaining cream cheese frosting.

Notes

  • For an extra moist cake, use a mix of canola and melted coconut oil instead of just vegetable oil.
  • If you skip the nuts, you can add 1/2 cup of crushed pineapple (drained very well) to the batter for added moisture and flavor.
  • You can make this a sheet cake by baking the batter in a 9×13 inch pan for 35-40 minutes.

Nutrition

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