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

A tall, moist slice of three-layer carrot cake with thick cream cheese frosting layers.
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You need a carrot cake recipe that delivers on moisture and classic spice flavor every time. This layered cake, topped with rich cream cheese frosting, is the blueprint for your new favorite dessert.

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 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots (about 4-5 medium carrots)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) 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. Line the bottoms with parchment paper circles.
  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, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time until fully incorporated. 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, using a spatula.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 15 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 and creamy.
  10. Gradually add the sifted powdered sugar, beating until smooth. Mix in the vanilla extract and lemon juice 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 finely. Do not use pre-shredded carrots from a bag, as they hold less moisture.
  • If you want a layered cake, ensure the layers are completely cool before frosting, or the cream cheese frosting will melt.
  • You can make this a sheet cake by baking the batter in a 9×13 inch pan for 35-40 minutes.

Nutrition

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