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The Best Ultra-Moist Classic Carrot Cake with Cream Cheese Frosting

Close-up of a thick slice of moist carrot cake layered with cream cheese frosting and covered in chopped nuts.
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Follow this straightforward recipe to make the best carrot cake ever. This recipe uses a simple oil technique to guarantee an incredibly moist, tender crumb every time, topped with rich, smooth cream cheese frosting. It is easy to make from scratch and perfect for any celebration.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil (the moisture secret)
  • 4 large eggs
  • 3 cups finely 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 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 large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
  3. In a separate medium bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them together using a whisk or spatula until just combined. Do not overmix.
  5. Fold in the grated carrots and the optional nuts 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 toothpick 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 large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until fluffy.
  11. Mix in the vanilla extract and lemon juice. Beat for one more minute until the frosting is light and spreadable.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Place the second cake layer on top.
  13. Frost the top and sides of the entire cake with the remaining cream cheese frosting.

Notes

  • For an extra moist cake, use a neutral oil like canola or vegetable oil. Do not substitute with melted butter for the cake batter.
  • Use freshly grated carrots; pre-shredded carrots often hold less moisture.
  • You can add 1/2 cup of crushed pineapple (drained well) to the batter for a pineapple carrot cake twist.
  • This cake keeps well. Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

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