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

A tall, three-layer slice of moist carrot cake recipe covered in white cream cheese frosting and topped with shredded carrots.
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Bake the ultimate moist carrot cake from scratch. This classic recipe is packed with warm spices and topped with rich, creamy cream cheese frosting for a dessert that always impresses.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 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 grated 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 (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, or line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well 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 the batter.
  5. Fold in the grated carrots and the 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. 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 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 an extra moist carrot cake, use freshly grated carrots rather than pre-shredded ones.
  • You can make this a sheet cake by baking in a 9×13 inch pan for 35-40 minutes.
  • To make ahead, wrap cooled, unfrosted layers tightly in plastic wrap and freeze for up to one month. Thaw before frosting.

Nutrition

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