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The Ultimate Moist Classic Carrot Cake with Dreamy Cream Cheese Frosting

Close-up of a moist slice of carrot cake recipe showing two layers of spiced cake and thick cream cheese frosting.
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You need this recipe for the best ever carrot cake. It is moist, fluffy, and easy to make from scratch, topped with a rich 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 ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots (about 4–5 medium carrots)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • 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 them with parchment paper circles.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots and the chopped nuts, if using. The batter will be thick.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, make the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until incorporated. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  12. Once the cakes are completely cool, place one layer on your 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 an extra moist cake, you can substitute 1/4 cup of the oil with 1/4 cup of unsweetened applesauce.
  • If you skip the nuts, you can add 1/2 cup of shredded, unsweetened coconut for texture.
  • Make sure your cream cheese and butter for the frosting are truly at room temperature to avoid lumps.

Nutrition

Find it online: https://fooddexterity.com/carrot-cake-recipe-ultimate-moist-classic/