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Best Ever Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

A tall slice of moist carrot cake recipe with three layers and thick cream cheese frosting.
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This recipe captures the flavor of our travels, resulting in a truly moist and tender carrot cake, perfectly balanced with warm spices and topped with rich cream cheese frosting. It is a classic dessert you will want to make again and again.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated fresh carrots (about 4-5 medium carrots)
  • 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°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, salt, cinnamon, nutmeg, and ginger. Set this aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil 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 chopped nuts (if using) by hand until evenly distributed throughout the batter.
  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 15 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until fully incorporated. 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 evenly 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 are drier.
  • If you skip the nuts, consider adding 1/2 cup of crushed pineapple (drained very well) to the batter for extra moisture.
  • You can make this a sheet cake by baking in a 9×13 inch pan for 35-40 minutes.
  • This cake keeps well covered in the refrigerator for up to 4 days.

Nutrition

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