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The Ultimate Moist Carrot Cake Recipe with Tangy Cream Cheese Frosting

A close-up of a moist slice of carrot cake recipe topped with cream cheese frosting and nuts.
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Follow this simple recipe to bake a classic, ultra-moist carrot cake topped with a rich, tangy cream cheese frosting. This is a family favorite dessert made from scratch.

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 salt
  • 1 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (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 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots, nuts, and raisins, if using.
  6. Pour the batter evenly into your prepared pan(s).
  7. Bake for 30 to 35 minutes for a 9×13 pan, or 30 to 40 minutes for round layers, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool completely on a wire rack before frosting.
  9. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth.
  10. Gradually add the powdered sugar, mixing on low speed until incorporated.
  11. Beat in the vanilla extract and lemon juice until the frosting is light and fluffy.
  12. Spread the frosting evenly over the cooled cake.

Notes

  • Grate the carrots using the medium holes on a box grater for the best moisture retention.
  • For extra flavor, use brown sugar instead of white sugar in the cake batter.
  • Chill the cream cheese and butter slightly before making the frosting if your kitchen is warm; this prevents a runny frosting.

Nutrition

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