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The Best Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a thick, moist slice of three-layer carrot cake recipe with cream cheese frosting and nuts.
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Follow this reliable recipe to create a truly moist, perfectly spiced carrot cake from scratch. This layered dessert is topped with rich, tangy cream cheese frosting, making it an impressive treat for any occasion.

Ingredients

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  • 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 grated 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.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and vegetable oil together 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 chopped nuts (if using) by hand.
  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 frosting, beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Mix in the vanilla extract. Beat on medium-high speed 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 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 just before adding them to the batter.
  • You can prepare this cake ahead of time; wrap cooled layers tightly and freeze for up to one month. Thaw before frosting.
  • If you prefer a richer flavor, substitute half of the granulated sugar with packed light brown sugar.

Nutrition

Find it online: https://alchemychef.com/best-moist-carrot-cake-recipe/