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Moist Carrot Cake with Cream Cheese Frosting

Close-up of a moist carrot cake slice with thick cream cheese frosting and chopped walnuts.
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A detailed recipe for a very moist carrot cake using oil for texture, spiced correctly, and topped with classic cream cheese frosting.

Ingredients

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  • 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 packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (optional)
  • 1 teaspoon baking powder
  • For Frosting: 8 ounces cream cheese, softened
  • For Frosting: 1/2 cup (1 stick) unsalted butter, softened
  • For Frosting: 4 cups powdered sugar, sifted
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: 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.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
  3. In a separate 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 and buttermilk.
  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, nuts, and raisins, 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 15 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 and creamy.
  11. Gradually add the sifted powdered sugar, beating until smooth.
  12. Mix in the vanilla extract and lemon juice until the frosting is light and spreadable.
  13. Once the cakes are completely cool, frost and stack them.

Notes

  • Use freshly grated carrots for the best moisture retention. Grate them on the fine side of a box grater.
  • Do not substitute butter for oil in the cake batter; the oil is key to the moist texture.
  • If you skip the nuts and raisins, add 1/2 cup crushed pineapple (drained well) to the batter for extra moisture.
  • Chill the frosting for 10 minutes if it becomes too soft before you finish frosting the cake.

Nutrition

Find it online: https://cookifyme.com/moist-carrot-cake-with-cream-cheese-frosting/