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Best Ever Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a thick slice of amazing carrot cake recipe, showing three layers of spiced cake and cream cheese frosting.
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You need this recipe for the ultimate moist carrot cake. This classic, layered dessert is packed with warm spices and topped with rich cream cheese frosting. It is a project we perfected for our portfolio.

Ingredients

Scale
  • 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 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
  • For the 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 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 and vegetable oil 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 ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  5. Fold in the grated carrots and the chopped nuts, if using.
  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 medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing until fully incorporated. Beat in the vanilla extract and lemon juice until the frosting is light and fluffy.
  11. Once the cakes 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 and frost the top and sides of the entire cake.

Notes

  • For the moistest cake, use fresh carrots that you grate yourself just before mixing.
  • You can make this cake ahead of time; wrap the cooled layers tightly in plastic wrap and freeze them for up to one month. Thaw before frosting.
  • If you want a layered cake that holds up well, chill the frosted cake for 30 minutes before slicing.

Nutrition

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