Description
This homemade moist carrot cake features a perfectly spiced, tender crumb packed with grated carrots, nuts, and raisins, topped with a smooth cream cheese frosting. Easy to prepare and baked to golden perfection, it’s a classic dessert that’s rich, flavorful, and satisfying for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Wet Ingredients and Mix-ins
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper to ensure the cake doesn’t stick after baking.
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger until evenly combined. This creates the well-spiced base of the cake.
- Mix Wet Ingredients: In a separate bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined, creating a creamy batter base.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Carrots and Add-ins: Carefully fold in the grated carrots, chopped nuts, and raisins if using, ensuring they’re evenly distributed throughout the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. After baking, cool the cakes in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Frosting: In a bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract and a pinch of salt until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer over it and cover the top and sides with the remaining frosting. Garnish as desired with extra nuts or carrot decorations.
- Serve: Slice the cake and serve at room temperature for the best flavor and moist texture. Enjoy your homemade moist carrot cake!
Notes
- For a nut-free version, omit the nuts and substitute with extra raisins or seeds if desired.
- Ensure carrots are finely grated for the best texture and even moisture distribution.
- Allow the cake layers to cool completely before frosting to prevent melting.
- You can prepare the frosting a day ahead and refrigerate it; bring it to room temperature and re-whip before using.
- Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.
