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Ultimate Moist Classic Carrot Cake Recipe

A close-up of a moist slice of carrot cake recipe topped with thick cream cheese frosting and chopped pecans.
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Follow this recipe for a reliably moist, spiced carrot cake topped with a rich cream cheese frosting. This recipe makes a classic layered cake.

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 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 1 pound)
  • 1 cup chopped pecans or walnuts (optional)
  • For Frosting: 8 ounces cream cheese, softened
  • For Frosting: 1/2 cup unsalted butter, softened
  • For Frosting: 4 cups powdered sugar, sifted
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  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 vegetable oil, granulated sugar, and brown sugar until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots and chopped nuts, if using.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, mixing until smooth. Beat in the vanilla extract and lemon juice.
  12. Once the cakes are completely cool, frost and stack them.

Notes

  • Use freshly grated carrots for the best moisture content.
  • For extra flavor, add 1/2 cup crushed pineapple (drained well) to the batter.
  • If you prefer a sheet cake, use a 9×13 inch pan and bake for 35 to 40 minutes.

Nutrition

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