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The Ultimate Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

A close-up, sunlit slice of moist carrot cake recipe with thick cream cheese frosting on a white plate.
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Bake a truly moist and flavorful classic carrot cake from scratch. This recipe guarantees a tender crumb and is topped with rich, homemade cream cheese frosting.

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 salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1/2 cup crushed pineapple, drained (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a 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, crushed pineapple (if using), and nuts (if using).
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes for layer cakes, or 35 to 40 minutes for a sheet cake, 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 frosting, beat the softened cream cheese and butter together in a large bowl until smooth.
  10. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract and salt.
  11. Once the cakes are completely cool, frost the layers or the top of the sheet cake with the cream cheese frosting.

Notes

  • For the moistest cake, ensure you use fresh carrots and do not overbake.
  • If you skip the pineapple, add 1/4 cup extra grated carrots for moisture.
  • For a layered cake, you can use a 9×13 pan for a single-layer sheet cake instead.

Nutrition

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