... Print

The Best Moist Classic Carrot Layer Cake with Cream Cheese Frosting

Close-up of a thick, three-layer slice of moist carrot cake recipe with rich cream cheese frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this recipe for the best moist carrot cake! This classic carrot cake recipe is made from scratch, perfectly spiced, and topped with rich cream cheese frosting. It is simple to follow and guarantees a tender crumb every time you bake.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup crushed pineapple, drained (optional)
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also use a 9×13 inch pan for a sheet cake.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots, and if using, the chopped nuts and drained crushed pineapple.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. If using a 9×13 pan, baking time may be closer to 40-45 minutes.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until fully incorporated.
  12. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  13. Once the cakes are completely cool, frost and stack the layers. If you made a sheet cake, spread the frosting evenly over the top.

Notes

  • For the moistest carrot cake, make sure you use fresh carrots and do not overbake the layers.
  • If you skip the optional pineapple and nuts, you still get a fantastic, classic carrot cake recipe.
  • You can find more baking secrets on our Pinterest account!
  • For a tender crumb, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.

Nutrition

Find it online: https://kitchenuser.net/carrot-cake-recipe-moist-classic/