Description
This is the ultimate moist carrot cake recipe with the perfect blend of warm spices, freshly grated carrots, and tangy cream cheese frosting. The cake stays incredibly tender for days and tastes even better than bakery versions. Perfect for celebrations, holidays, or whenever you’re craving a classic American dessert.
Ingredients
Scale
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups freshly grated carrots (about 4 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 16 ounces (2 blocks) cream cheese, softened to room temperature
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper circles. Grease the parchment paper as well. For a sheet cake, grease and line a 9×13-inch pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using) until well combined. Set aside.
- Prepare wet ingredients: In another large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and emulsified. Stir in the vanilla extract.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold together until just combined. Don’t overmix—a few small lumps are fine. Overmixing develops gluten and makes the cake tough.
- Add carrots and mix-ins: Fold in the grated carrots until evenly distributed throughout the batter. If using nuts and/or pineapple, fold them in now. The batter will be thick but pourable.
- Divide and bake: Divide the batter evenly between the prepared pans (or pour into the sheet pan). Smooth the tops with a spatula. Bake for 30-35 minutes for layer cakes (40-45 minutes for a sheet cake), or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed.
- Cool completely: Remove from oven and let the cakes cool in the pans for 10 minutes. Then turn them out onto wire racks, peel off the parchment paper, and let cool completely before frosting—at least 1-2 hours. This is crucial! Frosting warm cake will cause the frosting to melt and slide off.
- Make the cream cheese frosting: While the cakes cool, make the frosting. In a large bowl using an electric mixer (stand or hand), beat the softened cream cheese and butter together on medium speed for 2-3 minutes until completely smooth and fluffy with no lumps.
- Add powdered sugar: Reduce mixer speed to low and gradually add the sifted powdered sugar, about 1 cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Finish frosting: Add the vanilla extract and pinch of salt. Increase speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add 1 tablespoon of milk or cream. If it’s too thin, add more powdered sugar, 1/4 cup at a time.
- Assemble layer cake: Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Place the second layer on top, pressing down gently. Spread a thin layer of frosting all over the cake (this is the crumb coat—it doesn’t need to be perfect). Refrigerate for 15-20 minutes to set the crumb coat.
- Final frosting: Remove from refrigerator and spread the remaining frosting generously over the top and sides of the cake, creating swirls and texture as desired. For a sheet cake, simply spread all the frosting evenly over the cooled cake.
- Decorate and serve: If desired, garnish with chopped walnuts, a sprinkle of cinnamon, or small marzipan carrots for decoration. Slice and serve! The cake can sit at room temperature for a few hours before serving.
Notes
- Room temperature ingredients: Make sure eggs, cream cheese, and butter are at room temperature for the best texture. Cold ingredients don’t incorporate properly.
- Don’t skip the parchment paper: This ensures your cakes release perfectly from the pans without sticking.
- Grate carrots finely: Fine shreds distribute better and create a more uniform texture than large shreds.
- Measure flour correctly: Spoon flour into measuring cups and level off—don’t scoop directly from the bag or you’ll pack in too much.
- Test for doneness: Ovens vary, so start checking at 30 minutes. The toothpick test is reliable—it should come out clean or with a few moist crumbs.
- Cool completely before frosting: This cannot be stressed enough! Warm cake will make your frosting melt and slide right off.
- Frosting consistency: The frosting should be spreadable but hold its shape. Adjust with powdered sugar or milk as needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake with frosting)
- Calories: 645
- Sugar: 58g
- Sodium: 465mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg