Here’s a classic, moist Carrot Cake recipe — rich with spices, loaded with carrots, and topped with luscious cream cheese frosting. Perfect for any occasion!
🥕 Moist Carrot Cake with Cream Cheese Frosting
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4–5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional for added moisture)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3½–4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
🧁 Instructions:
1. Preheat Oven:
- Preheat to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or one 9×13-inch pan).
2. Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients:
- In a large bowl, beat oil, sugars, eggs, and vanilla until smooth and well combined.
4. Combine:
- Gradually add the dry ingredients to the wet ingredients. Mix just until combined.
- Fold in grated carrots, nuts, pineapple, and raisins if using.
5. Bake:
- Divide batter evenly between pans.
- Bake for 30–35 minutes (or 40–45 minutes for a 9×13 pan), until a toothpick inserted comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
6. Make the Frosting:
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy.
7. Frost the Cake:
- Once cakes are fully cooled, frost between the layers and over the top and sides.
🔄 Variations:
- Cupcakes: Bake 18–24 minutes.
- Layer boost: Add shredded coconut for texture.
- Vegan/Gluten-Free options available — just ask!
Would you like a small-batch or no-frosting version?