Print

Moist Homemade Carrot Cake Recipe with Cream Cheese Frosting Made Easy

moist homemade carrot cake - featured image
Print Recipe

A moist and flavorful carrot cake made with simple pantry ingredients, warm spices, and topped with a silky cream cheese frosting. Perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or substitute with almond flour for gluten-free)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups (300g) granulated sugar (can swap half for brown sugar)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 4 large eggs, room temperature
  • 2 cups (220g) finely grated carrots (about 4 medium carrots)
  • 1/2 cup (50g) chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat sugar with vegetable oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually add dry ingredients to wet ingredients, mixing on low speed or folding gently until just combined. Avoid overmixing.
  5. Fold in grated carrots and nuts if using. Batter should be thick but pourable.
  6. Divide batter evenly into prepared pans. Tap pans gently to remove air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and cake springs back when pressed.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks and cool completely before frosting.
  9. Beat cream cheese with butter until smooth and creamy. Gradually add powdered sugar, beating well between additions. Stir in vanilla extract and salt.
  10. Place one cake layer on serving plate. Spread thick layer of frosting on top. Add second layer and cover entire cake with remaining frosting. Smooth or swirl as desired.
  11. Chill cake for at least one hour before serving to let frosting set and flavors meld.

Notes

Do not overmix the batter to keep the cake tender. Use room temperature eggs and softened cream cheese and butter for best texture. If frosting is too soft, chill for 15 minutes before spreading. Finely grate carrots to avoid texture issues. Tent cake with foil if browning too fast. Cake keeps moist for days when wrapped and chilled.

Nutrition

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

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