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The Ultimate Moist Classic Carrot Cake with Cream Cheese Frosting

Close-up of a thick slice of moist carrot cake recipe with two layers of cream cheese frosting.
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This recipe yields a very moist, well-spiced carrot cake with a tangy cream cheese frosting. Follow these steps for a perfect homemade layer cake.

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 vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (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.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar 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 ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots and nuts, if using.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a toothpick 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 until smooth.
  11. Gradually add the powdered sugar, beating until light and fluffy. Mix in the vanilla extract.
  12. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For extra moisture, you can add 1/2 cup crushed pineapple (drained well) to the batter along with the carrots.
  • Ensure your carrots are finely grated for the best texture in the cake.
  • Chill the frosting for 15 minutes if it becomes too soft before you frost the cake.

Nutrition

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