If you’re on the hunt for a truly unforgettable dessert, this Moist Carrot Cake with Cream Cheese Frosting Recipe will have you swooning bite after bite. Bursting with warm spices, fresh carrots, and a velvety frosting that perfectly balances sweetness and tang, this cake is a delightful celebration of textures and flavors. Whether for a special occasion or an everyday treat, this recipe promises moistness and flavor that will keep you coming back for more.
Ingredients You’ll Need
The magic of this Moist Carrot Cake with Cream Cheese Frosting Recipe lies in its straightforward, wholesome ingredients. Each one plays a vital role in crafting the perfect balance of moistness, spice, and sweetness that gives this cake its character.
- 2 cups all-purpose flour: The sturdy base that supports the cake’s tender crumb.
- 2 teaspoons baking powder: Helps the cake rise beautifully, creating a light texture.
- 1 teaspoon baking soda: Works with the acidity from pineapple and carrots to leaven the cake.
- 1 1/2 teaspoons ground cinnamon: Adds cozy warmth and depth.
- 1/4 teaspoon ground nutmeg: A subtle spice that complements the cinnamon perfectly.
- 1/4 teaspoon salt: Enhances the overall flavor and balances sweetness.
- 4 large eggs: Provide structure and richness.
- 1 1/2 cups granulated sugar: Sweetens with clean, classic flavor.
- 1 cup packed brown sugar: Adds moisture and a hint of caramel complexity.
- 1 cup vegetable oil: Keeps the cake incredibly moist and tender.
- 2 teaspoons vanilla extract: Infuses the batter with fragrant warmth.
- 3 cups finely grated carrots: The star ingredient that adds natural sweetness and texture.
- 1/2 cup crushed pineapple, drained (optional): Boosts moisture and imparts subtle tropical notes.
- 1/2 cup chopped walnuts or pecans (optional): Offer a delightful crunch and nutty flavor.
- 1/2 cup raisins (optional): Introduce bursts of chewy sweetness.
- 8 oz cream cheese, softened: The creamy heart of the frosting.
- 1/2 cup unsalted butter, softened: Adds richness and smoothness to frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting to perfect spreadability.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor profile.
- Pinch of salt: Balances the sweetness of the frosting beautifully.
How to Make Moist Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prep Your Pans
Start by heating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure your cakes release easily after baking. This simple step makes a huge difference in presentation and ease.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This spice blend is what infuses your cake with that signature carrot cake flavor, so take a moment to appreciate this fragrant mix before moving on.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until the mixture is smooth and slightly fluffy, which should take about 3 to 4 minutes. This step builds a light base and dissolves the sugar for a perfect crumb.
Step 4: Add Oil and Vanilla
Pour in the vegetable oil and vanilla extract, whisking until fully combined. Using oil instead of butter is a secret to keeping this carrot cake so moist and tender.
Step 5: Bring Wet and Dry Together
Slowly add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake from becoming dense—gentle folding preserves that wonderful lightness.
Step 6: Fold in the Goodies
Gently fold in the grated carrots, crushed pineapple (if using), nuts, and raisins (if using). Expect a thick, hearty batter that’s packed with texture. Each add-in contributes moisture, crunch, or sweetness, creating depth in every bite.
Step 7: Bake the Cake
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Prepare the Cream Cheese Frosting
Using a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 3 to 4 minutes. This creamy duo makes the true star frosting for a carrot cake.
Step 9: Sweeten the Frosting
Gradually add the powdered sugar, one cup at a time, continuing to beat until your frosting is fluffy and smooth. Stir in the vanilla extract and a pinch of salt to tie all the flavors together perfectly.
Step 10: Assemble Your Cake
Once the cake layers are completely cool, spread a generous layer of frosting on the first cake layer. Carefully place the second layer on top, then frost the top and sides of the entire cake for that classic, luscious finish.
Step 11: Add Finishing Touches
Optionally, sprinkle extra chopped walnuts or shredded coconut on top for a beautiful presentation and crunch. This final touch elevates your Moist Carrot Cake with Cream Cheese Frosting Recipe into a showstopper ready for any celebration.
How to Serve Moist Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
Freshly chopped walnuts or pecans scattered on the frosting add inviting texture and nutty flavor. For a festive vibe, try a light sprinkle of shredded coconut or even edible flowers to make your carrot cake truly pop on the table.
Side Dishes
A bowl of fresh berries, like raspberries or blueberries, offers a bright, juicy contrast to the richness of the cake. You could also serve a lightly brewed cup of chai tea or a bold coffee to complement the warm spices in the cake.
Creative Ways to Present
For an extra-special touch, serve individual slices with a dollop of whipped cream and a drizzle of caramel sauce. Alternatively, turn this recipe into cupcakes by adjusting baking time and topping each with a swirl of cream cheese frosting for easy sharing.
Make Ahead and Storage
Storing Leftovers
Once frosted, the carrot cake stays moist and flavorful when stored in an airtight container in the refrigerator for up to 4 days. This keeps the frosting fresh while maintaining the cake’s tender texture.
Freezing
You can freeze the un-iced cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Just thaw overnight in the fridge before frosting. If your cake is frosted, freeze it uncovered for 30 minutes, then wrap well to prevent condensation from softening the frosting.
Reheating
Warm up individual slices gently in the microwave for 10-15 seconds to revive that freshly baked feel, but avoid overheating as the frosting can soften too much. Enjoy your cake slightly chilled or at room temperature for the best balance.
FAQs
Can I make this cake vegan or gluten-free?
Absolutely! For a vegan version, substitute eggs with flax eggs or applesauce and use a vegan cream cheese for the frosting. Gluten-free flours work too, but make sure to blend a stable mix to maintain the cake’s structure and moisture.
Why is my carrot cake dry even with this recipe?
Moisture in carrot cake often comes from the oil and carrots themselves. Be sure to measure ingredients accurately and don’t overbake—removing the cake as soon as a toothpick comes out clean helps retain moisture.
Can I omit nuts or raisins?
Yes! Nuts and raisins are optional and can be skipped if you prefer a smoother texture or have allergies. The cake will still be deliciously moist and flavorful without them.
How long does the cake need to cool before frosting?
Completely cooling the cake is crucial to keep the frosting from melting. Typically, 1 to 2 hours at room temperature is ideal before you begin spreading the cream cheese frosting.
Is crushed pineapple necessary?
Pineapple is optional but highly recommended as it boosts moisture and adds a subtle sweetness that brightens the cake. If you skip it, the cake will still be tasty but slightly less moist.
Final Thoughts
I can’t recommend enough trying this Moist Carrot Cake with Cream Cheese Frosting Recipe if you love a dessert that feels both comforting and indulgent. It’s such a reassuring classic that’s loaded with layers of flavor and texture, perfect for impressing loved ones or treating yourself with every slice. Grab your ingredients, and let’s get baking—you’ll be so glad you did!
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Moist Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist Carrot Cake with Cream Cheese Frosting is a classic dessert featuring tender, flavorful layers packed with grated carrots, warm spices, and optional ingredients like crushed pineapple, walnuts, and raisins for added texture and moisture. Topped with a rich and creamy homemade cream cheese frosting, this cake is perfect for celebrations or a comforting treat.
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
- Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
- 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 to combine flavors.
- Whisk Eggs and Sugars: In a large bowl, whisk the eggs along with granulated sugar and brown sugar until the mixture is smooth and slightly fluffy, about 3 to 4 minutes.
- Add Oil and Vanilla: Incorporate the vegetable oil and vanilla extract into the egg mixture, whisking until fully combined and uniform.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture, stirring carefully until just combined to avoid overmixing which can toughen the cake.
- Fold in Additions: Gently stir in the grated carrots, crushed pineapple if using, chopped walnuts or pecans, and raisins if desired. The batter will be quite thick at this stage, which is normal.
- Fill Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake: Place the pans in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy, about 3 to 4 minutes.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating continuously until the frosting is smooth, fluffy, and spreadable.
- Flavor Frosting: Stir in vanilla extract and a pinch of salt to balance the sweetness perfectly.
- Assemble Cake: Once the cakes are completely cool, 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 of the entire cake evenly.
- Garnish and Serve: Optionally, garnish the cake with extra chopped walnuts or shredded coconut for added texture and presentation. Serve and enjoy!
Notes
- For a more moist cake, the crushed pineapple is recommended but can be omitted if you prefer.
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- Use fresh grated carrots for the best texture and flavor.
- You can substitute walnuts with pecans based on preference.
- Store the cake covered in the refrigerator; it stays fresh for up to 4 days.
