Print

The Best Moist Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a rich slice of carrot cake recipe showing shredded carrots and thick cream cheese frosting layers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this classic carrot cake recipe from scratch to create an incredibly moist, warmly spiced cake topped with rich, tangy cream cheese frosting. This recipe is easy to follow and perfect for any celebration.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 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 crushed pineapple, drained (optional, for extra moisture)
  • 1 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese 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 the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set 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 until fully incorporated.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots, drained crushed pineapple (if using), and nuts (if using) by hand.
  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. While the cakes cool, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until smooth. Mix in the vanilla extract and lemon juice. Beat until the frosting is light and fluffy.
  11. 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.
  12. Frost the top and sides of the entire cake with the remaining cream cheese frosting.

Notes

  • For the moistest cake, use fresh, finely grated carrots. Do not use pre-shredded carrots from a bag.
  • If you skip the pineapple, add 1/4 cup of buttermilk to the batter for added moisture.
  • Chill the frosted cake for at least 30 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://juliameal.com/carrot-cake-recipe-moist-best/