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The Best Moist Homemade Carrot Cake with Cream Cheese Frosting

Close-up of a thick slice of super moist carrot cake layered with cream cheese frosting and topped with pecans.
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You can make a bakery-style carrot cake at home. This recipe delivers an incredibly moist crumb, warm spices, and a classic, tangy cream cheese frosting. It is a dependable, family-friendly dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots (about 5–6 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

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 circles.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set the dry ingredients aside.
  3. In a separate large bowl, whisk together the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the grated carrots and optional nuts. Add the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Beat in the vanilla extract and salt until the frosting is light and fluffy.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting.

Notes

  • For an extra moist carrot cake, you can add 1/2 cup of crushed pineapple (drained well) to the batter along with the carrots.
  • If you prefer a sheet cake, use a 9×13 inch pan and bake for 35 to 40 minutes.
  • To achieve a bakery-style look, press extra chopped walnuts onto the sides of the frosted cake.

Nutrition

Find it online: https://miameal.com/moist-carrot-cake-with-cream-cheese-frosting/