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Best Ever Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a moist slice of carrot cake recipe, topped with thick cream cheese frosting and chopped walnuts.
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You will love this recipe for a truly moist, flavorful carrot cake from scratch. We share the secrets to a tender crumb and top it with the richest cream cheese frosting for a dessert everyone requests.

Ingredients

Scale
  • 1 3/4 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 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots (about 4-5 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup 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 the bottoms with parchment paper.
  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 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 chopped nuts (if using) by hand until evenly distributed throughout the batter.
  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, prepare 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 fully 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 evenly over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining cream cheese frosting. Slice and serve your moist carrot cake.

Notes

  • For the moistest cake, use fresh carrots grated finely. Do not use pre-shredded carrots from a bag, as they hold less moisture.
  • You can make this cake ahead of time. Wrap the cooled, unfrosted layers tightly in plastic wrap and freeze for up to one month. Thaw before frosting.
  • If you want a richer flavor, substitute half of the vegetable oil with applesauce.

Nutrition

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