Print

The Best Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of two stacked slices of moist carrot cake recipe with thick cream cheese frosting and pecan topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You make this classic carrot cake from scratch for a guaranteed moist texture and rich, spiced flavor. This recipe includes instructions for the perfect cream cheese frosting.

Ingredients

Scale
  • 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 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated fresh carrots (about 4 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • For the 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 large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk the granulated sugar and vegetable oil together until combined. Beat in the eggs one at a time until fully incorporated.
  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 the chopped nuts, if using.
  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 in a medium bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until fluffy.
  11. Mix in the vanilla extract.
  12. 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 and frost the top and sides of the entire cake.

Notes

  • For the moistest cake, use fresh carrots grated just before adding them to the batter.
  • You can make this a sheet cake by baking the batter in a 9×13 inch pan for 35 to 40 minutes.
  • Chill the cake for at least 30 minutes after frosting to help the cream cheese frosting set before slicing.

Nutrition

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