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Moist Carrot Cake with Cream Cheese Frosting

Close-up of a thick slice of Moist Carrot Cake with Cream Cheese Frosting showing visible shredded carrots.
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A detailed recipe for a rich, moist carrot cake using oil for texture, topped with a classic, tangy cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup crushed pineapple, drained (optional, for extra moisture)
  • For the 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 medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
  3. In a large bowl, whisk 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, chopped nuts (if using), and drained crushed pineapple (if using).
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until smooth.
  12. Mix in the vanilla extract and lemon juice until the frosting is light and spreadable.
  13. Once the cakes are completely cool, frost the first layer, top with the second layer, and frost the top and sides of the cake.

Notes

  • Using vegetable oil instead of butter keeps this cake exceptionally moist.
  • Draining the crushed pineapple well prevents the batter from becoming too wet.
  • For a smoother frosting, ensure your cream cheese and butter are at true room temperature.
  • If you skip the nuts, you can add 1/2 cup of raisins for texture.

Nutrition

Find it online: https://spoonswirl.com/moist-carrot-cake-with-cream-cheese-frosting/