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The Ultimate Moist Carrot Cake with Perfect Tangy Cream Cheese Frosting

Close-up of a two-layer Moist Carrot Cake with Cream Cheese Frosting, showing visible shredded carrots in the layers.
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Follow this detailed recipe to bake a deeply moist carrot cake using oil for texture, topped with a balanced, easy-to-spread 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 salt
  • 1 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (packed)
  • 1 cup chopped walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

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, and salt. Set aside.
  3. In a large bowl, whisk the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  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 chopped walnuts, 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 large bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until smooth. Mix in the vanilla extract and salt. Beat on medium speed until light and fluffy.
  11. Once the cakes are completely cool, frost the first layer, top with the second layer, and frost the top and sides of the cake.

Notes

  • For the moistest cake, use fresh, finely grated carrots. Do not use pre-shredded carrots, as they are often dry.
  • If you omit nuts or raisins, you can add 1/2 cup of crushed pineapple (drained very well) for extra moisture.
  • To prevent the frosting from being too runny, ensure your cream cheese and butter are softened but still cool to the touch, not warm or melted.
  • Store the frosted cake in the refrigerator due to the cream cheese frosting. Allow it to sit at room temperature for 30 minutes before serving for the best texture.

Nutrition

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