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

Close-up of a moist, three-layer carrot cake recipe slice with thick cream cheese frosting and pecan sides.
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You will love this recipe for a truly moist, flavorful carrot cake, layered and topped with rich cream cheese frosting. It is a classic dessert perfect for any celebration.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 1 pound)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk together the granulated 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 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. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until light and fluffy. Mix in the vanilla extract.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting 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 just before adding them to the batter.
  • You can make this a sheet cake by baking the batter in a 9×13 inch pan for 40-45 minutes.
  • Chill the frosted cake for 30 minutes before slicing for cleaner cuts.

Nutrition

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