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The Best Ever Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a thick slice of moist carrot cake recipe with two layers and generous cream cheese frosting.
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You will love this recipe for a truly moist, flavorful, and perfectly spiced classic carrot cake. We top it with a rich, tangy cream cheese frosting for a dessert that always impresses.

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 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated fresh carrots (about 4-5 medium carrots)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

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.
  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 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.
  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. To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  10. Gradually add the powdered sugar, mixing until fully incorporated. Beat in the vanilla extract. If the frosting is too thick, add a teaspoon of milk.
  11. Once the cakes are completely cool, place one layer on a 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 the moistest cake, use fresh carrots grated finely. Do not use pre-shredded carrots from a bag.
  • You can make this a sheet cake by baking the batter in a 9×13 inch pan for 35-40 minutes.
  • This cake freezes well. Wrap cooled, unfrosted layers tightly in plastic wrap before freezing.

Nutrition

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