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The Best Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

A tall, moist slice of carrot cake recipe showing visible shredded carrots, layered with cream cheese frosting and topped with walnuts.
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Bake a flavorful, moist carrot cake from scratch. This classic recipe includes instructions for a rich cream cheese frosting, making it perfect for any celebration.

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 allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 1 pound)
  • 1 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
  • For the Cream Cheese 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 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
  3. In a separate bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined. Add the vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the grated carrots and 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 frosting, beat the softened cream cheese and butter together in a large bowl until smooth.
  10. Gradually add the sifted powdered sugar, beating until creamy.
  11. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  12. Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • For the moistest cake, use fresh carrots grated just before mixing them into the batter.
  • You can substitute pineapple chunks (drained well) for the nuts if you prefer a different texture.
  • If you want a layered cake, make sure the layers are completely cool before frosting to prevent the cream cheese frosting from melting.

Nutrition

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