Moist Carrot Cake with Cream Cheese Frosting

This incredibly Moist Carrot Cake with Cream Cheese Frosting  is the perfect balance of sweetness and spice, with a touch of warmth from cinnamon and nutmeg. Topped with a velvety cream cheese frosting, it’s a showstopper at any celebration. Whether it’s a birthday, holiday, or a casual family gathering, this cake is bound to steal the spotlight.

Why You’ll Love This Recipe

I absolutely love how this carrot cake combines so many flavors and textures. The cake itself is incredibly moist, thanks to the combination of oil and grated carrots. The hint of pineapple adds even more moisture and a touch of sweetness, while the nuts and raisins give it an extra crunch and chew. The cream cheese frosting, which is rich and creamy, complements the spiced cake perfectly, creating a smooth, indulgent experience in every bite.

This recipe is also incredibly easy to follow, and while the cake looks impressive, it’s simple enough for even beginner bakers to whip up. Plus, with only a few ingredients needed, this carrot cake can become a go-to dessert for any occasion.

Ingredients

For the cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

4 large eggs

1 1/2 cups granulated sugar

1 cup packed brown sugar

2 teaspoons vanilla extract

1 cup vegetable oil

1/2 cup crushed pineapple, drained (optional, for added moisture)

3 cups finely grated carrots (about 4 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 teaspoon vanilla extract

Pinch of salt

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

Directions

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

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly fluffy, about 3-4 minutes.

Add the vegetable oil and vanilla extract to the egg mixture, whisking until fully combined.

Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Stir in the grated carrots, crushed pineapple (if using), walnuts, and raisins (if using). The batter will be thick, which is normal.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the frosting: Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy, about 3-4 minutes.

Gradually add the powdered sugar, one cup at a time, continuing to beat until smooth and fluffy.

Stir in the vanilla extract and a pinch of salt.

Once the cakes have completely cooled, spread a generous layer of frosting on the top of the first cake layer. Place the second layer on top and frost the top and sides of the entire cake.

Optionally, garnish with extra chopped walnuts or shredded coconut.

Servings and Timing

Servings: 12 servings

Prep Time: 20 minutes

Cooking Time: 30-35 minutes

Total Time: 1 hour 15 minutes

Variations

Pineapple-free: Skip the pineapple if you prefer a more traditional carrot cake, though it does add extra moisture and a subtle sweetness.

Nut-free: Leave out the walnuts, pecans, or raisins if you’re looking for a nut-free option.

Spiced-up: Feel free to add extra spices like ground ginger or cloves for an even bolder flavor profile.

Cream Cheese Alternatives: If you’re looking for a dairy-free option, you can substitute the cream cheese with a non-dairy alternative like cashew cream cheese, and use a plant-based butter for the frosting.

Storage/Reheating

Storage: Store the carrot cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting can soften at room temperature, so it’s best to refrigerate the cake.

Reheating: If you want to enjoy the cake warm, you can microwave individual slices for 20-30 seconds. However, it’s best served chilled or at room temperature for the ideal texture and flavor.

Related Recipes:

• Best Ever Carrot Cake

FAQs

How do I make sure the cake is moist?

The key to a moist carrot cake is using oil instead of butter and making sure to add enough moisture-rich ingredients like grated carrots and pineapple. Don’t overbake the cake—test it with a toothpick around the 30-minute mark.

Can I freeze this carrot cake?

Yes, this cake freezes well! Wrap the cake layers in plastic wrap and then foil, and store them in the freezer for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but it might make the cake denser. I recommend using half whole wheat and half all-purpose flour for the best balance.

How can I make the frosting thicker?

If your frosting is too thin, add more powdered sugar, a little at a time, until you achieve the desired thickness. If it’s too thick, you can add a tiny bit of milk or cream to loosen it up.

Can I make this cake in advance?

Absolutely! In fact, the flavors often improve after a day or two. Make the cake and frosting ahead of time, store them separately, and frost the cake just before serving.

Conclusion

This moist carrot cake with cream cheese frosting is one of those recipes that never disappoints. With its perfectly spiced cake and creamy, sweet frosting, it’s guaranteed to be a hit at any gathering. Whether you keep it simple or add your own twist with nuts, raisins, or pineapple, this carrot cake is sure to become a family favorite!

---

📖 Recipe:

Print