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The Ultimate Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a thick, moist slice of carrot cake recipe showing three layers of cake filled with cream cheese frosting.
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You need this recipe for an unbelievably moist, spiced carrot cake topped with the best homemade cream cheese frosting. This classic dessert is perfect for family gatherings and special occasions.

Ingredients

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  • 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 cup raisins (optional)
  • For the 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 them 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 bowl, whisk the eggs and vegetable oil 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, beating until smooth.
  11. Mix 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 moistest cake, grate your carrots finely. This helps them blend into the batter better.
  • Use room temperature eggs for better emulsification in the batter.
  • You can prepare the cake layers a day ahead and wrap them tightly before storing them at room temperature. Frost just before serving.

Nutrition

Find it online: https://cutcooktaste.com/carrot-cake-recipe-ultimate-moist/