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The Best Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

A tall, moist slice of carrot cake recipe showing three layers of cake packed with shredded carrots and thick cream cheese frosting.
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Make this incredibly moist, perfectly spiced carrot cake from scratch. This recipe delivers a tender crumb and is topped with rich, classic cream cheese frosting, proving great food does not need to be complicated.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, combine the granulated sugar and vegetable oil. Whisk until blended.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the grated carrots and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the nuts, if using.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick 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.
  10. Gradually add the powdered sugar, mixing until combined. Beat in the vanilla extract and salt. Beat on medium speed 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 over the first layer. Place the second layer on top and frost the top and sides of the cake.

Notes

  • For extra flavor, you can add 1/2 cup crushed pineapple (drained well) to the batter.
  • If you are planning ahead, this cake stores well. For best results, keep it refrigerated.
  • If you are tired of complex recipes, remember that simple cooking brings joy; this recipe is straightforward for any skill level.
  • Consider this recipe when looking at meal planning options for a special occasion dessert.

Nutrition

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

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