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Moist Carrot Cake with Cream Cheese Frosting

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This moist carrot cake is a timeless classic, featuring tender layers filled with finely grated carrots, warm spices, and a rich cream cheese frosting. It’s easy to prepare, highly customizable, and perfect for celebrations or everyday indulgence.

  • Total Time: 1 hour
  • Yield: 12 1x

Ingredients

Scale

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 cup neutral oil (canola or vegetable)
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots
  • ½ cup crushed pineapple, drained (optional)
  • ½ cup chopped walnuts or pecans (optional)

For the cream cheese frosting:

  • 230g (8 oz) cream cheese, softened
  • 115g (½ cup) unsalted butter, softened
  • 3½ to 4 cups powdered sugar, sifted
  • 1½ teaspoons vanilla extract

Instructions

  1. Preheat the oven to 175°C (350°F). 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 powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
  4. Add the grated carrots to the wet mixture, along with the crushed pineapple if using. Stir until evenly incorporated.
  5. Combine wet and dry ingredients. Add the dry mixture to the wet mixture and stir until just combined. Do not overmix.
  6. Fold in the chopped nuts, if using.
  7. Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes in the pans for 10 minutes. Turn them out onto a wire rack and let them cool completely before frosting.
  9. Make the frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in the vanilla extract.
  10. Assemble the cake: Place one cake layer on a serving plate. Spread frosting over the top. Add the second layer and frost the top and sides evenly.
  11. Optional: Garnish with additional chopped nuts or a sprinkle of cinnamon for decoration.

Notes

For extra moisture, do not skip the crushed pineapple.

If baking as a sheet cake, use a 9×13-inch pan and extend baking time to 40–45 minutes.

Cupcakes can be made using the same batter; reduce baking time to 18–22 minutes.

Always let the cake cool completely before frosting to prevent melting.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 35

Find it online: https://recipesmars.com/2025/06/moist-carrot-cake-with-cream-cheese-frosting/