🥕 Moist Carrot Cake with Cream Cheese Frosting

by

🥕 Moist Carrot Cake with Cream Cheese Frosting

Soft • Spiced • Rich • Perfectly Balanced

This classic carrot cake is incredibly moist and tender, made with freshly grated carrots, warm spices, and a smooth cream cheese frosting. It bakes evenly, slices beautifully, and tastes even better the next day as the flavors deepen.

Recipe Overview

  • Prep Time: 20 minutes

  • Bake Time: 35–40 minutes

  • Cooling Time: 1 hour

  • Total Time: About 2 hours

  • Yield: 1 square cake (9–12 servings)

Why This Recipe Works

  • Oil keeps the cake moist for days

  • Fresh carrots add natural sweetness and texture

  • Balanced spices enhance flavor without overpowering

  • Cream cheese frosting adds gentle tang and richness

  • Simple mixing method prevents a dense crumb

Ingredients

For the Cake

  • 2 cups (250 g) all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 cup (200 g) granulated sugar

  • 4 large eggs, room temperature

  • 1 cup (240 ml) vegetable oil

  • 2 cups (240 g) finely grated carrots

  • ½ cup (120 g) chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

  • 8 oz (225 g) cream cheese, softened

  • ½ cup (115 g) unsalted butter, softened

  • 2 cups (250 g) powdered sugar, sifted

  • 1 teaspoon vanilla extract

Optional Garnish

  • Chopped nuts

  • Light dusting of cinnamon

Equipment Needed

  • 8×8-inch or 9×9-inch square baking pan

  • Mixing bowls

  • Whisk

  • Hand mixer or spatula

  • Parchment paper

  • Cooling rack

Step-by-Step Instructions

1. Prepare the Oven and Pan

  • Preheat oven to 350°F (180°C)

  • Line a square baking pan with parchment paper or grease well

  • Set aside

2. Mix the Dry Ingredients

  • In a medium bowl, whisk together:

    • Flour

    • Baking powder

    • Baking soda

    • Salt

    • Cinnamon

    • Nutmeg

This ensures even spice distribution.

3. Mix the Wet Ingredients

  • In a large bowl, whisk sugar and vegetable oil until smooth

  • Add eggs one at a time, mixing well after each addition

  • The mixture should look glossy and well blended

4. Combine and Fold

  • Gradually add the dry ingredients to the wet mixture

  • Fold gently until just combined

⚠️ Do not overmix to keep the cake tender.

  • Fold in grated carrots

  • Stir in chopped nuts if using

5. Bake

  • Pour batter into the prepared pan

  • Spread evenly

  • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean

6. Cool Completely

  • Let the cake cool in the pan for 15 minutes

  • Transfer to a wire rack

  • Cool completely before frosting

Cream Cheese Frosting Instructions

7. Prepare the Frosting

  • In a bowl, beat softened cream cheese and butter until smooth

  • Gradually add powdered sugar, mixing slowly

  • Add vanilla extract

  • Beat until creamy, fluffy, and spreadable

8. Frost and Serve

  • Spread frosting evenly over the cooled cake

  • Garnish with chopped nuts if desired

  • Slice into squares and serve

Texture & Flavor Notes

  • Cake: soft, moist, and lightly spiced

  • Frosting: creamy, smooth, and gently tangy

  • Flavor improves after resting overnight

Storage Tips

  • Room temperature: Up to 1 day (covered)

  • Refrigerator: Up to 5 days

  • Freezer: Unfrosted cake freezes well up to 2 months

Optional Variations

  • Add ½ cup crushed pineapple, well drained

  • Mix in raisins or shredded coconut

  • Use brown sugar for deeper flavor

  • Make as cupcakes (bake 18–22 minutes)

Leave a Comment