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Ultimate Moist Classic Carrot Cake with Cream Cheese Frosting

A perfect slice of layered carrot cake recipe showing moist crumb, cream cheese frosting, and chopped nuts on top.
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Follow this recipe to bake a very moist, tender crumb carrot cake flavored with warm spices and topped with a tangy 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 allspice
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup crushed pineapple, drained (optional)
  • For Frosting: 8 ounces cream cheese, softened
  • For Frosting: 1/2 cup (1 stick) unsalted butter, softened
  • For Frosting: 4 cups powdered sugar, sifted
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. 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, allspice, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar 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 the batter.
  5. Fold in the grated carrots, chopped nuts, and drained pineapple, 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. 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, mixing until smooth. Beat in the vanilla extract and lemon juice until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and stack them.

Notes

  • For the moistest cake, use freshly grated carrots rather than pre-shredded packaged carrots.
  • If you skip the pineapple, add an extra 1/4 cup of grated carrots for moisture.
  • Chill the frosting for 15 minutes if you find it too soft to spread easily.

Nutrition

Find it online: https://spoonfulsnap.com/carrot-cake-recipe-moist-classic-2/