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Ultimate Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

Close-up of a moist slice of carrot cake recipe showing visible shredded carrots and thick cream cheese frosting layers.
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Make the best ever carrot cake that stays moist and flavorful every time. This classic recipe, complete with rich cream cheese frosting, is perfect for any celebration or everyday comfort dessert.

Ingredients

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  • 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 grated carrots (about 1 pound)
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped pecans or walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set this dry mixture 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, mixing well after each addition.
  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, and nuts (if using) by hand until evenly distributed throughout the batter.
  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. To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until smooth.
  10. Gradually add the sifted powdered sugar, beating until creamy. Stir in the vanilla extract.
  11. Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • For an extra moist carrot cake, ensure your carrots are freshly grated, not pre-shredded from a bag.
  • If you skip the pineapple, add an extra 1/4 cup of grated carrots for moisture.
  • This recipe makes a wonderful carrot sheet cake; bake in a 9×13 inch pan for 35-40 minutes.

Nutrition

Find it online: https://cookingbycarla.com/carrot-cake-recipe-moist-classic/