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Moist Carrot Cake Recipe with Creamy Cream Cheese Frosting Easy and Best

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A moist and tender carrot cake with warm spices and a creamy, tangy cream cheese frosting. This easy recipe uses simple ingredients and delivers a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) vegetable oil (can substitute with melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 300g) finely grated carrots
  • 1 cup (100g) chopped walnuts or pecans (optional)
  • ½ cup (85g) crushed pineapple, drained (optional)
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In another large bowl, beat granulated sugar, brown sugar, and eggs until creamy and smooth, about 3-4 minutes. Slowly drizzle in vegetable oil while mixing. Add vanilla extract and mix until incorporated.
  4. Gradually add the dry ingredients to the wet mixture, folding carefully with a rubber spatula until no flour streaks remain. Do not overmix.
  5. Fold in grated carrots, chopped nuts (if using), and drained crushed pineapple (optional) gently.
  6. Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly when pressed.
  8. Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks and peel off parchment paper. Cool completely before frosting.
  9. To make the frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, vanilla extract, and salt. Beat until light and creamy, about 3-5 minutes.
  10. Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Add the second layer and frost the top and sides evenly.
  11. Refrigerate the cake for at least 30 minutes to let the frosting set. Bring to room temperature before slicing for best taste.

Notes

Use finely grated carrots for best moisture and texture. Do not overmix the batter to avoid a dense cake. Keep cream cheese and butter at room temperature for smooth frosting. Chill frosting if too soft before spreading. Rotate pans halfway through baking if needed for even cooking. Cake can be made a day ahead for better flavor.

Nutrition

Keywords: carrot cake, cream cheese frosting, moist carrot cake, easy carrot cake, homemade carrot cake, dessert, baking

Find it online: https://blixfood.com/moist-carrot-cake-recipe-with-creamy-cream-cheese-frosting-easy-and-best/