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

Close-up of a thick slice of layered carrot cake recipe topped with cream cheese frosting and chopped pecans.
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You will love this recipe for a truly moist, flavorful, and perfectly spiced carrot cake. We share our secrets for a tender crumb and top it with rich, homemade 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 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 3 cups finely grated fresh 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 the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  5. Gently 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. While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until fully incorporated. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  11. 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 finely. Do not use pre-shredded carrots from a bag, as they often lack moisture.
  • You can make this cake ahead of time. Wrap the cooled, unfrosted layers tightly in plastic wrap and freeze for up to one month. Thaw before frosting.
  • If you skip the nuts, you can add 1/2 cup of shredded unsweetened coconut for extra texture.

Nutrition

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