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The Best Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

A thick slice of moist carrot cake recipe layered with cream cheese frosting and topped with chopped walnuts.
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Make this classic carrot cake from scratch for a moist, tender crumb and rich spice flavor. This recipe includes instructions for the perfect cream cheese frosting, making it a crowd-pleasing dessert for any celebration.

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 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 4 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
  • 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 aside.
  3. In a separate bowl, whisk together the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots and chopped nuts (if using) by hand.
  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 until smooth and creamy.
  10. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract 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 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 mixing them into the batter.
  • You can prepare this cake ahead of time; wrap cooled layers tightly in plastic wrap and freeze for up to one month. Thaw before frosting.
  • If you skip the nuts, consider adding 1/2 cup of crushed pineapple (drained well) to the batter for extra moisture.

Nutrition

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