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Moist Carrot Cake with Cream Cheese Frosting

Close-up of a moist carrot cake slice layered with cream cheese frosting and topped with walnuts.
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A detailed recipe for a very moist carrot cake using oil for texture, topped with a rich, classic 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
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots (about 4 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • For Frosting: 8 ounces cream cheese, softened
  • For Frosting: 1/2 cup (1 stick) unsalted butter, softened
  • For Frosting: 4 cups powdered sugar, sifted
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: 1 tablespoon lemon juice

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 large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
  3. In a separate large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots and the optional nuts using a spatula.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until incorporated.
  12. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  13. Once the cakes are completely cool, frost the first layer, top with the second layer, and cover the top and sides with the remaining frosting.

Notes

  • Using vegetable oil instead of butter keeps the cake structure moist for longer.
  • Do not pack the carrots when measuring; use finely grated carrots for the best texture.
  • For an extra layer of flavor, add 1/2 cup crushed pineapple (drained well) to the batter.
  • If you prefer a thicker frosting, add a little more powdered sugar, one tablespoon at a time.

Nutrition

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