Print

The Ultimate Moist Classic Carrot Cake with Cream Cheese Frosting

Close-up of a moist slice of carrot cake showing shredded carrots and thick cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will bake the best carrot cake ever with this classic recipe. It delivers a moist, tender crumb packed with warm spices and topped with rich, tangy 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
  • 2 cups finely grated carrots (about 4 medium carrots)
  • 1 cup chopped walnuts or pecans (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
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
  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 the vegetable oil, granulated sugar, and brown sugar until 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. Fold in the grated carrots and the optional chopped nuts using a spatula.
  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 with an electric mixer until smooth and creamy.
  10. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract.
  11. If the frosting is too thick, add milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.
  12. Once the cake layers 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.
  13. Frost the top and sides of the entire carrot cake with the remaining cream cheese frosting. You can decorate the top with extra chopped nuts if desired.

Notes

  • For the moistest cake, use fresh carrots grated on the small holes of a box grater. Pre-shredded carrots often contain less moisture.
  • If you are making this for a crowd, this recipe scales well for a 9×13 inch sheet cake; bake time will be closer to 40-45 minutes.
  • To achieve a bakery-style look, chill the frosted cake for 20 minutes before slicing.

Nutrition

Find it online: https://hearthbite.com/ultimate-moist-classic-carrot-cake-frosting/