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The Ultimate Moist Carrot Cake with Perfect Tangy Cream Cheese Frosting

Close-up of a slice removed from a Moist Carrot Cake with Cream Cheese Frosting, topped with walnuts.
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A detailed recipe for a deeply moist carrot cake using oil for texture, paired with a balanced, easy-to-spread cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 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
  • 2 cups finely grated carrots (about 4 medium carrots)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • For 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 line them with parchment paper circles.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set 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 the optional nuts.
  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 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 and creamy.
  10. Gradually add the sifted powdered sugar, beating until incorporated. Add the vanilla extract and lemon juice. Beat on medium speed until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • Using vegetable oil instead of butter in the cake batter is the key to a moist crumb that stays soft longer.
  • Do not overbake; check for doneness early to prevent drying.
  • If you include crushed pineapple, drain it very well before adding it to the batter.
  • Store the frosted cake in the refrigerator due to the cream cheese frosting.

Nutrition

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