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The Best Ultra-Moist Classic Carrot Cake with Cream Cheese Frosting

Close-up of a moist slice of carrot cake recipe showing layers of spiced cake and thick cream cheese frosting.
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Make a truly moist and flavorful classic carrot cake from scratch. This easy recipe uses simple techniques to guarantee a tender crumb, topped with rich cream cheese frosting, perfect for any celebration.

Ingredients

Scale
  • 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
  • 3 cups finely grated carrots (about 1 pound)
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans (optional)
  • 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 baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Fold in the grated carrots and the optional nuts using a spatula.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes for layer cakes, or 35 to 40 minutes for a sheet cake, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until fully incorporated.
  12. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  13. Once the cake layers are completely cool, frost and stack them, or frost the sheet cake.

Notes

  • For the moistest cake, grate your carrots finely. This helps them blend into the batter better.
  • Use vegetable oil instead of butter in the cake batter; oil keeps the cake moist longer.
  • Do not overbake. Check for doneness early to prevent a dry texture.
  • If you skip the nuts, you have a carrot cake no nuts version.

Nutrition

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