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Sarah Miller’s Best Ever Moist Carrot Cake with Ultimate Cream Cheese Frosting

A close-up slice of moist cake showing layers of carrot cake and cream cheese frosting, part of the best carrot cake recipe.
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This is the definitive, no-fail recipe for a moist carrot cake from scratch, topped with a rich, homemade cream cheese frosting. Follow these simple steps for a classic dessert.

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 ground allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots (about 4–5 medium carrots)
  • 1 cup crushed pineapple, drained well
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup 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 degrees F. 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, cinnamon, nutmeg, allspice, and salt. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and 2 teaspoons of vanilla extract until well combined.
  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, drained pineapple, and 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 15 minutes before inverting them onto a wire rack to cool completely.
  9. To make the ultimate cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Add 1 teaspoon of vanilla extract.
  11. Once the cakes are completely cool, frost and stack them.

Notes

  • For the moistest cake, ensure you drain the crushed pineapple thoroughly before adding it to the batter. Excess liquid causes density.
  • Use finely grated carrots; this helps them blend into the cake structure better.
  • When making the frosting, make sure both the cream cheese and butter are truly at room temperature to avoid lumps.
  • If you prefer a slightly tangier frosting, add 1 teaspoon of fresh lemon juice along with the vanilla.

Nutrition

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