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

Close-up of a tall, moist slice of carrot cake recipe with three layers and thick cream cheese frosting.
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You need a carrot cake recipe that delivers on moisture and classic spice flavor every single time. We fixed the common pitfalls to bring you a tender, layered cake topped with rich cream cheese frosting.

Ingredients

Scale
  • 2 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 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated fresh carrots (about 4-5 medium carrots)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) 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, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredient mixture 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. The batter will be thick.
  6. Divide the batter evenly between your 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. While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing slowly until incorporated, then increase the speed and beat until fluffy.
  11. Mix in the vanilla extract and lemon juice until the frosting is smooth.
  12. 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 finely. Do not use pre-shredded carrots from a bag, as they often lack moisture.
  • You can make this a make-ahead carrot cake by wrapping the cooled layers tightly in plastic wrap and freezing them for up to one month before frosting.
  • If you want a richer flavor, substitute 1/4 cup of the oil with applesauce.

Nutrition

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