Moist Carrot Cake with Cream Cheese Frosting
A tender and warmly spiced cake, perfect for birthdays and celebrations, topped with classic cream cheese frosting.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Spices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet ingredients
- 1 cup vegetable oil
- 4 large eggs
Add-ins
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans optional
- 1 cup crushed pineapple drained, optional
Cream cheese frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the oil and eggs until combined. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots and nuts (if using).
Baking
- Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- For the frosting, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla, mixing until fluffy.
- Once cooled, spread cream cheese frosting between the cake layers and on top and sides of the cake.
Serving
- Decorate with additional walnuts or carrot decorations if desired.
- Slice and serve, enjoying each moist, flavorful bite!
Notes
Grate carrots finely for the best texture; large shreds can make slices uneven. Chill the frosted cake briefly to make slicing cleaner and easier.