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The Best Moist Classic Carrot Cake with Cream Cheese Frosting

A thick slice of moist carrot cake layered with cream cheese frosting, sitting on a white plate.
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This recipe gives you an incredibly soft, perfectly spiced carrot cake that stays moist every time, topped with rich, smooth cream cheese frosting. It is a reliable, crowd-pleasing dessert made from scratch.

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 carrots (about 1 pound)
  • 1 cup chopped walnuts or pecans (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 one 9×13 inch pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set the dry ingredients aside.
  3. In a separate 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 the optional chopped nuts using a spatula.
  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. If using a 9×13 pan, bake for 40 to 45 minutes.
  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 in a medium bowl until smooth and creamy.
  10. 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.
  11. Once the cakes are completely cool, frost and stack the layers, or frost the sheet cake.

Notes

  • For guaranteed moisture, use fresh carrots grated finely.
  • You can make this a Carrot Cake Loaf by pouring the batter into a greased 9×5 inch loaf pan and baking for 50 to 60 minutes.
  • If you want a tropical twist, add 1/2 cup crushed pineapple (drained well) to the batter along with the carrots.

Nutrition

Find it online: https://mdlatdmm.com/moist-classic-carrot-cake-recipe/