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Classic Ultra-Moist Carrot Cake Recipe with Cream Cheese Frosting

Close-up of an ultra-moist slice of carrot cake recipe, layered with cream cheese frosting and covered in pecans.
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Follow this straightforward recipe to bake a truly moist, spiced carrot cake from scratch, topped with a creamy, rich cream cheese frosting. This is the family favorite you will return to.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups finely grated carrots (about 4–5 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, lightly beat the eggs, then whisk in the vegetable oil.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
  5. Fold in the grated carrots, and the optional nuts and raisins.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth.
  10. Gradually add the sifted powdered sugar, beating until fully incorporated and creamy.
  11. Mix in the vanilla extract.
  12. Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the cake.

Notes

  • Use oil instead of butter in the cake batter to help keep the cake ultra-moist.
  • Grate your carrots finely; this helps them blend into the batter for better texture.
  • For the creamiest frosting, ensure both the cream cheese and butter are at true room temperature.
  • You can make this dessert ahead of time; store the frosted cake covered in the refrigerator for up to three days.

Nutrition

Find it online: https://daisyrecipe.com/carrot-cake-recipe-ultra-moist-frosting/