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Moist Homemade Carrot Cake with Easy Cream Cheese Frosting Recipe

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★★★★★

4.6 from 103 reviews

This Moist Homemade Carrot Cake Recipe features freshly grated carrots, warm spices, and a tender crumb, topped with an easy and fluffy cream cheese frosting. Perfectly balanced sweetness and texture make it a delightful treat for any occasion.

Ingredients

Scale

Cake Ingredients

  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ½ cups (300g) brown sugar, packed (light brown preferred)
  • 1 cup (240ml) vegetable oil (can substitute with melted coconut oil)
  • 3 large eggs, room temperature
  • 2 cups (about 3–4 medium) grated carrots (freshly grated)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup crushed pineapple, drained (optional)

Cream Cheese Frosting

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your baking pan(s) with butter or non-stick spray and line with parchment paper to ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined to evenly distribute the leavening and spices.
  3. Combine Wet Ingredients: In another bowl, beat the brown sugar with vegetable oil until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter. Stir in the vanilla extract for flavor.
  4. Add Carrots and Optional Mix-Ins: Gently fold in the freshly grated carrots along with the chopped nuts and crushed pineapple if you are using them. Be careful not to overmix to keep the batter light.
  5. Incorporate Dry into Wet: Slowly add the dry ingredients to the wet mixture, folding gently until just incorporated. The batter will be thick and sticky – overmixing may lead to a dense cake.
  6. Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top evenly. Bake for 40-45 minutes if using a 9×13 inch pan, or 30-35 minutes for two 8-inch pans. Insert a toothpick in the center to check for doneness – it should come out clean.
  7. Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely, approximately 1 hour, before frosting.
  8. Prepare the Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, beating until the frosting is fluffy. Mix in vanilla extract and a pinch of salt for flavor balance.
  9. Frost the Cake: Spread the cream cheese frosting evenly over the completely cooled cake. If you prefer a firmer frosting, chill the cake in the refrigerator for 30 minutes before serving.

Notes

  • Grate the carrots finely for the best texture in your cake.
  • Using oil instead of butter keeps the cake moist and tender.
  • Ensure eggs and dairy ingredients are at room temperature to improve mixing and texture.
  • Avoid overbaking to prevent the cake from drying out.
  • If the frosting is too soft, chill it before spreading for better consistency.
  • Squeeze out some excess moisture from the carrots for tenderness but retain some moisture to keep the cake moist.

Keywords: carrot cake, homemade carrot cake, cream cheese frosting, moist carrot cake, easy carrot cake recipe, spiced carrot cake

Find it online: https://mjrecipe.com/moist-homemade-carrot-cake-with-easy-cream-cheese-frosting-recipe/