Homemade Moist Carrot Cake

This classic Homemade Moist Carrot Cake is flavorful, and perfectly spiced. With shredded carrots, walnuts, and a rich cream cheese frosting, it’s a dessert that wins hearts at any occasion!

Why You’ll Love This Recipe

I enjoy how this carrot cake combines the warmth of spices with the sweetness of carrots and cream cheese frosting. It’s moist, easy to make, and adaptable to different preferences. Whether served at a party or as an indulgent treat at home, this cake is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 1/2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

2 tsp vanilla extract

2 cups grated carrots (about 3 medium carrots)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

A pinch of salt

Directions

Preheat the Oven:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Make the Cake Batter:

Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.

In a large mixing bowl, beat together sugar, oil, eggs, and vanilla until smooth.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Fold in the grated carrots, nuts, and raisins if using.

Bake the Cake:

Divide the batter evenly between the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Prepare the Cream Cheese Frosting:

Beat softened cream cheese and butter in a large bowl until smooth.

Gradually add powdered sugar, one cup at a time, beating well after each addition.

Mix in vanilla extract and a pinch of salt, then continue beating until the frosting is fluffy.

Assemble the Cake:

Place one cooled cake layer on a serving plate and spread a layer of frosting on top.

Place the second layer over it and frost the top and sides of the entire cake.

Garnish with chopped nuts or shredded coconut if desired.

Serve:

Slice and serve the cake at room temperature for the best flavor and texture.

Servings and Timing

Servings: 12 slices

Prep Time: 20 minutes

Cook Time: 35 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 25 minutes

Variations

Extra Moisture: Add 1/2 cup of unsweetened applesauce to the batter.

Spice It Up: Incorporate 1/4 tsp of ground cloves or allspice for more depth.

Healthier Option: Use half vegetable oil and half unsweetened Greek yogurt for a lighter version.

Nut-Free: Skip the nuts if needed; the cake is still deliciously moist and flavorful.

Storage/Reheating

Store the carrot cake in an airtight container in the refrigerator for up to 5 days.

To serve, let the cake sit at room temperature for about 30 minutes to soften.

Related Recipes:

• Carrot Cake Cookies Stuffed with Cream Cheese
• Best Ever Carrot Cake
• Carrot Cake Cheesecake Cake

FAQs

How do I prevent my carrot cake from being too dense?

I recommend not overmixing the batter once you combine the wet and dry ingredients. This helps keep the cake light and fluffy.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap. Frost the cake just before serving.

Can I freeze carrot cake?

Absolutely. Wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I use pre-shredded carrots?

I prefer freshly grated carrots for better moisture and flavor, but pre-shredded carrots can work in a pinch.

What can I use as a substitute for cream cheese in the frosting?

You can use mascarpone or a thick Greek yogurt for a tangy, creamy frosting alternative.

Conclusion

This homemade moist carrot cake is a delightful dessert with rich flavors and a creamy frosting that complements it perfectly. It’s easy to make, adaptable, and a guaranteed crowd-pleaser. I enjoy making it for every special occasion—or just because.

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