Ultimate Moist Carrot Cake with Cream Cheese Frosting
This carrot cake is deeply moist, warmly spiced, and topped with a tangy cream cheese frosting, making it perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Sugars
- 1.5 cups granulated sugar
- 1/2 cup brown sugar
Wet Ingredients
- 1.25 cups vegetable oil Choose a neutral oil for subtle flavor.
- 4 large eggs, room temperature Important for structure and richness.
- 3 cups grated fresh carrots About 5–6 medium carrots.
Optional Ingredients
- 1 cup chopped walnuts or pecans Add if desired.
Frosting Ingredients
- 8 oz full-fat cream cheese, softened Use block-style cream cheese.
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until fully combined.
- In a large bowl, beat the granulated sugar, brown sugar, and eggs until well combined and slightly thickened.
- Slowly pour in the vegetable oil while mixing on low speed to create a stable emulsion.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in grated carrots and chopped walnuts or pecans if using.
Baking
- Divide the batter evenly between the two prepared pans and bake for 35–40 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Frosting
- For the frosting, beat the softened cream cheese and butter until smooth. Add vanilla and gradually beat in powdered sugar until fluffy and spreadable.
Assembly
- Frost the cooled cakes, stacking them and covering with remaining frosting. Chill briefly for cleaner slices.
Notes
For better emulsification, use room temperature eggs. Store the frosted cake covered in the refrigerator for up to 4 days. Freeze unfrosted layers for up to 3 months.