Moist Carrot Cake with Cream Cheese Frosting Recipe
If you’re looking for a show-stopping dessert that feels like a warm hug in cake form, this Moist Carrot Cake with Cream Cheese Frosting Recipe is exactly what you need. Bursting with fragrant spices, tender shredded carrots, and a luscious cream cheese frosting, this classic recipe manages to be both comforting and indulgent. Every bite offers a perfect balance of sweetness and spice with a texture so soft you’ll want to savor each forkful. Whether you’re baking for a special occasion or just because, this cake never fails to impress and delight.
Ingredients You’ll Need
Simple yet purposeful, every ingredient in this Moist Carrot Cake with Cream Cheese Frosting Recipe plays a crucial role in building its incredible flavor, texture, and color. From the warm cinnamon and nutmeg to the natural sweetness of carrots and pineapple, these ingredients come together beautifully for a cake that’s truly unforgettable.
- 2 cups all-purpose flour: The base that gives the cake structure and softness.
- 2 teaspoons baking powder: Helps the cake rise and become fluffy.
- 1 teaspoon baking soda: Reacts with the acidic ingredients to create a tender crumb.
- 1½ teaspoons ground cinnamon: Adds a warm, spicy aroma that’s classic to carrot cake.
- ¼ teaspoon ground nutmeg: Complements the cinnamon with a slightly sweet, nutty undertone.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 4 large eggs: Bind the batter and contribute richness.
- 1½ cups granulated sugar: Sweetens the cake and helps with browning.
- 1 cup packed brown sugar: Adds moisture and a deep, caramel-like flavor.
- 1 cup vegetable oil: Keeps the cake tender and moist without overpowering the flavor.
- 2 teaspoons vanilla extract: Adds depth and a comforting sweetness.
- 3 cups finely grated carrots: The star ingredient, providing moisture, texture, and natural sweetness.
- ½ cup crushed pineapple (optional): Adds extra moisture and a subtle tropical note.
- ½ cup chopped walnuts or pecans (optional): For a delightful crunch and earthy flavor.
- ½ cup raisins (optional): Offer bursts of chewy sweetness.
- 8 oz cream cheese, softened: The creamy, tangy base of the frosting.
- ½ cup unsalted butter, softened: Adds richness and helps the frosting whip up smooth.
- 4 cups powdered sugar: Sweetens and thickens the frosting for that perfect spreadable texture.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor beautifully.
- Pinch of salt: Balances the sweetness and highlights the cream cheese flavor.
How to Make Moist Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pans
Start by heating your oven to 350°F (175°C) so it’s nice and ready when your batter is mixed. Grease and flour two 9-inch round cake pans or line them with parchment paper for easy cake removal — this simple step saves you from any sticking disasters later on.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Combining these dry ingredients first keeps the spices evenly distributed in your cake, which means every bite has that amazing fragrant warmth.
Step 3: Beat Eggs and Sugars
Whisk the eggs, granulated sugar, and brown sugar in a large bowl until the mixture is smooth and slightly fluffy, about 3-4 minutes. This step incorporates air, a little trick for a lighter cake that’s anything but dense.
Step 4: Add Oil and Vanilla
Pour in the vegetable oil and vanilla extract, whisking everything together until fully combined. The oil ensures incredible moistness, and the vanilla adds that sweet, familiar aroma you’ll instantly crave.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Resist the urge to overmix here — a light hand keeps the cake tender and prevents it from toughening up as it bakes.
Step 6: Fold in Carrots and Extras
Stir in finely grated carrots and, if you’re using them, crushed pineapple, nuts, and raisins. The pineapple adds moisture and a subtle tang, while the nuts bring texture and character, making this carrot cake uniquely yours.
Step 7: Bake the Cake
Distribute the batter evenly between the prepared pans and smooth out the tops. Pop them into the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely — patience here means your frosting won’t melt!
Step 8: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy, roughly 3-4 minutes. Gradually add the powdered sugar, one cup at a time, mixing until fluffy and smooth. Finish by stirring in vanilla extract and a pinch of salt, which really elevates the flavor of the frosting.
Step 9: Assemble Your Carrot Cake
Once the cake layers are fully cooled, spread a generous layer of frosting over the first cake layer. Place the second layer on top and cover the entire cake—tops and sides—with the remaining frosting. If you like, sprinkle extra chopped walnuts or shredded coconut over the top for a pretty, delicious finish.
How to Serve Moist Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
To make your carrot cake even more inviting, consider garnishing with chopped toasted walnuts, a sprinkle of cinnamon, or delicate shredded coconut. These touches add a lovely texture contrast and make your cake absolutely Instagram-worthy.
Side Dishes
Serve this cake alongside a cup of freshly brewed coffee or a chilled glass of milk for a simple yet perfect match. For a more decadent pairing, a dollop of whipped cream or a scoop of vanilla ice cream can add an extra layer of indulgence.
Creative Ways to Present
Turn this Moist Carrot Cake with Cream Cheese Frosting Recipe into a dessert centerpiece by serving it as mini cupcakes or elegant cake pops. You can also layer it in a trifle dish with whipped cream and chopped nuts for a stunning and unique presentation that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your carrot cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer freshness, keep it in the refrigerator for up to 5 days. The cream cheese frosting needs that cool environment to stay fresh and stable.
Freezing
You can freeze the cake layers before frosting by wrapping them tightly in plastic wrap and then in foil. When ready to enjoy, thaw overnight in the fridge and then frost as usual. The finished, frosted cake can also be frozen for up to 2 months if wrapped properly. This means you can prepare your Moist Carrot Cake with Cream Cheese Frosting Recipe well ahead of time for any occasion.
Reheating
If you prefer your carrot cake slightly warm, enjoy a slice at room temperature or gently warm it in the microwave for about 10-15 seconds. Be cautious not to heat too long, or the frosting may soften excessively. This gives you a cozy, just-baked feeling with every bite.
FAQs
Can I make this carrot cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Be sure to check that your baking powder and other additives are also gluten-free for best results.
What if I don’t have pineapple on hand?
No worries! The pineapple adds extra moisture and a unique flavor, but you can definitely omit it. Your carrot cake will still be moist and delicious thanks to the oil and grated carrots.
Can I use other nuts or leave them out?
Feel free to swap walnuts and pecans with your favorite nuts like almonds or hazelnuts, or skip nuts altogether if you have allergies. The texture will be a bit different, but the cake will still shine.
How do I know when the cake is done baking?
The best test is a toothpick inserted into the center of the cake coming out clean or with just a few moist crumbs attached. Avoid opening the oven too early to ensure even baking.
Can I make the frosting ahead of time?
Yes! You can prepare the cream cheese frosting a day in advance. Store it tightly covered in the refrigerator, then bring it to room temperature and give it a quick whip before frosting your cake to get that perfect fluffy texture.
Final Thoughts
This Moist Carrot Cake with Cream Cheese Frosting Recipe truly captures the heart of a classic dessert with an easy-to-follow recipe and unbeatable flavor. Once you try it, you’ll understand why it’s a beloved favorite for so many. So, grab your mixing bowls and let this cake fill your kitchen with its irresistible warmth and aroma — I guarantee it will quickly become your go-to for celebrations and everyday treats alike!
Print
Moist Carrot Cake with Cream Cheese Frosting Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This Moist Carrot Cake with Cream Cheese Frosting is a classic dessert that’s rich, tender, and bursting with warm spices. Packed with freshly grated carrots and optional additions like pineapple, walnuts, and raisins, this cake offers a perfect balance of sweetness and texture. Topped with a luscious cream cheese frosting, it’s ideal for celebrations or a cozy treat any time of year.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the eggs with granulated sugar and brown sugar until the mixture is smooth and slightly fluffy, about 3 to 4 minutes. Slowly add vegetable oil and vanilla extract, whisking until fully combined.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
- Add Carrots and Mix-ins: Fold in the finely grated carrots, crushed pineapple (if using), chopped walnuts or pecans (if using), and raisins (if using). The batter will be thick, which is expected.
- Divide Batter: Evenly divide the batter between the prepared cake pans and smooth the tops for even baking.
- Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick or skewer inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before removing them and placing on a wire rack to cool completely.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy, about 3 to 4 minutes.
- Add Powdered Sugar: Gradually beat in the powdered sugar, one cup at a time, continuing until the frosting is smooth and fluffy.
- Flavor Frosting: Stir in vanilla extract and a pinch of salt to enhance flavors.
- Assemble Cake: Once the cakes have fully cooled, spread a generous layer of cream cheese frosting on top of the first cake layer. Place the second layer on top and frost the top and sides evenly.
- Optional Garnish: Garnish the frosted cake with additional chopped walnuts or shredded coconut if desired.
Notes
- Do not overmix the batter once the dry ingredients are added to keep the cake moist and tender.
- Using crushed pineapple adds extra moisture and a subtle sweetness, but it is optional.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- For a nut-free version, omit the walnuts and pecans.
- Storing the cake in an airtight container in the refrigerator will keep it fresh for up to 4 days.
- The cake can be made a day ahead and frosted just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
