The Best Ever Moist Classic Carrot Cake Recipe with Cream Cheese Frosting
This carrot cake is incredibly moist and flavorful, topped with a tangy cream cheese frosting. It's the perfect dessert for any occasion!
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups finely grated fresh carrots (about 4-5 medium carrots)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans.
- Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Whisk sugar and oil. Beat in eggs, then vanilla extract.
- Gradually add dry ingredients to wet ingredients; do not overmix.
- Fold in carrots and nuts, if using.
- Divide batter evenly between pans.
- Bake for 30-35 minutes, or until a wooden pick comes out clean.
- Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, then vanilla extract. Add milk if needed.
- Frost cooled cake layers.
Notes
For an extra touch, sprinkle chopped nuts on top of the frosted cake.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 250mg