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Best Ever Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a moist slice of carrot cake recipe featuring visible shredded carrots and thick cream cheese frosting layers.
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You will bake a truly moist, flavorful carrot cake from scratch. This classic recipe uses warm spices and fresh carrots, topped with rich cream cheese frosting, making it perfect for any celebration.

Ingredients

Scale
  • 1 3/4 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 cup 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)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 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 or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, brown 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 cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing until smooth. Beat in the vanilla extract. Add more powdered sugar if you prefer a stiffer frosting.
  11. Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • For the moistest cake, use fresh carrots grated just before mixing them into the batter.
  • You can make this cake ahead of time; wrap cooled layers tightly and freeze them for up to one month before frosting.
  • If you skip the nuts, you can add 1/2 cup of crushed pineapple (drained well) to the batter for extra moisture.

Nutrition

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