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Moist Carrot Cake with Cream Cheese Frosting

A thick slice of carrot cake with cream cheese frosting, showing layers of moist cake and frosting, topped with chopped nuts.
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A classic, moist carrot cake with warm spices and a tangy cream cheese frosting. This recipe is perfect for celebrations and holidays.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat the granulated sugar, vegetable oil, and eggs until well combined. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots, walnuts (if using), and raisins (if using).
  6. Pour the batter evenly into the prepared cake pans.
  7. Bake for 30-35 minutes for round pans, or 35-40 minutes for a 9×13 inch pan, or until a wooden skewer 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. While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
  10. Gradually add the powdered sugar, alternating with the vanilla extract and milk, beating until the frosting is light and fluffy. Add more milk if needed to reach desired consistency.
  11. Once the cakes are completely cool, frost the cake. If making a layer cake, place one layer on a serving plate, spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake. If using a 9×13 inch pan, frost the top of the cooled cake.

Notes

  • For a denser cake, you can reduce the baking time slightly.
  • Ensure your cream cheese and butter are fully softened for a smooth frosting.
  • You can substitute pecans for walnuts if preferred.
  • This cake freezes well, unfrosted or frosted.

Nutrition

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