Print

The Ultimate Moist Carrot Cake with Tangy Cream Cheese Frosting: Classic Flavor, No Dry Crumbs Guaranteed

Close-up of a moist slice of carrot cake recipe showing three layers of cake and thick cream cheese frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic carrot cake recipe delivers an unbelievably moist texture and rich, spiced flavor, topped with a perfectly tangy cream cheese frosting. You will bake a family favorite cake recipe that stays tender.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups finely grated carrots (about 4-5 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup 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 large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk the eggs and vegetable oil together until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Gently fold in the grated carrots, nuts, and raisins, if using.
  6. Divide the batter evenly between the 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. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing until incorporated.
  11. Beat in the vanilla extract and lemon juice until the frosting is light and fluffy.
  12. Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • For the moist carrot cake guarantee, use fresh, finely grated carrots. Do not use pre-shredded carrots, as they hold less moisture.
  • To keep your cake tender, mix the batter only until the streaks of flour disappear. Overmixing develops gluten, leading to a tougher cake.
  • If you skip the nuts and raisins, consider adding 1/2 cup crushed pineapple (drained well) for extra moisture and flavor.

Nutrition

Find it online: https://eatableempress.com/carrot-cake-recipe/