Moist Homemade Carrot Cake with Easy Cream Cheese Frosting
This carrot cake is ultra-moist, warmly spiced, and perfectly paired with cream cheese frosting that balances sweetness and tang—a delightful dessert for any occasion.
Ingredients
For the cake
- 2 cups all-purpose flour Use for structure and predictable crumb.
- 1.5 teaspoons baking powder Leavening agent.
- 1 teaspoon baking soda Helps the cake rise.
- 1.5 teaspoons ground cinnamon Adds warm spice flavor.
- 0.5 teaspoon ground nutmeg Adds warmth and depth.
- 0.5 teaspoon salt Enhances flavor.
- 1 cup granulated sugar Gives sweetness and lift.
- 0.5 cup light brown sugar Adds depth and a hint of molasses.
- 3 large eggs Room temperature for even mixing.
- 0.75 cup vegetable oil or light olive oil Keeps the crumb moist.
- 1 teaspoon pure vanilla extract Enhances the flavor profile.
- 2 cups finely grated carrots Provides moisture and sweetness.
- 0.5 cup crushed pineapple, drained Optional, adds extra moisture.
- 0.5 cup chopped walnuts or pecans Optional, for added flavor and crunch.
For the frosting
- 8 oz cream cheese, softened Base for creamy frosting.
- 0.25 cup unsalted butter, softened Adds richness.
- 2 cups powdered sugar, sifted Sweetness for the frosting.
- 1 teaspoon vanilla extract (for frosting) Enhances flavor.
- pinch salt (for frosting) Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan or line two 9-inch round pans with parchment and grease the sides.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
- In a separate bowl, beat together the granulated sugar, brown sugar, and eggs until smooth. Add the vegetable oil and vanilla, mixing until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Fold in the grated carrots, crushed pineapple, and nuts (if using). Mix gently.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Frosting
- For the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt, beating until silky and spreadable.
- Spread frosting over the cooled cake and chill for 20 minutes if a firmer frosting is desired.
Notes
Store leftover cake in the fridge covered for up to 4-5 days. Wrap unfrosted layers tightly for freezing, and thaw overnight in the fridge before serving.