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The Ultimate Moist Carrot Cake with Cream Cheese Frosting

Close-up of a moist slice of carrot cake recipe with visible shredded carrots and thick cream cheese frosting.
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Bake a classic, tender crumb carrot cake from scratch that stays incredibly moist. This recipe includes instructions for the best homemade cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 3 cups grated carrots (about 1 pound)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup crushed pineapple, drained (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°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. 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.
  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 crushed 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, beating until fully incorporated.
  11. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  12. Once the cakes are completely cool, frost the layers and stack them. Frost the top and sides of the cake.

Notes

  • For the moistest cake, use fresh carrots grated just before adding them to the batter.
  • If you skip the pineapple, add an extra 1/4 cup of carrots for texture.
  • To ensure a tender crumb, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.

Nutrition

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