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Moist Carrot Cake with Cream Cheese Frosting

Close-up of a tall slice of Moist Carrot Cake with Cream Cheese Frosting showing three layers of cake.
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A detailed recipe for a very moist, spiced carrot cake paired with a classic, 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 ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 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 pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown 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 on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots and chopped nuts, if using.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 30 to 35 minutes for round layers, or 35 to 40 minutes for a sheet cake, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 15 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, mixing on low speed until incorporated.
  12. Add the vanilla extract, salt, and lemon juice. Beat on medium speed until the frosting is light and fluffy. Adjust consistency with a little more powdered sugar if too thin, or a teaspoon of milk if too thick.
  13. Once the cakes are completely cool, frost and assemble the layers.

Notes

  • Use freshly grated carrots for the best moisture content. Do not use pre-shredded carrots from a bag.
  • For extra moisture, you can add 1/2 cup crushed pineapple (drained well) along with the carrots.
  • To achieve a smooth frosting, make sure your cream cheese and butter are at true room temperature.

Nutrition

Find it online: https://spoonfulsnap.com/moist-carrot-cake-with-cream-cheese-frosting/