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Moist Carrot Cake with Cream Cheese Frosting

A close-up slice of moist carrot cake with cream cheese frosting on a white plate, with the rest of the cake blurred in the background.
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A detailed recipe for a very moist, spiced carrot cake layered with classic cream cheese frosting. This recipe uses oil for maximum moisture.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (optional)
  • 1/2 cup buttermilk (for cake batter)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon heavy cream or milk (if needed for thinning frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the grated carrots, nuts, and raisins (if using) by hand.
  7. Pour the buttermilk into the batter and mix briefly until incorporated.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. To make the frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
  12. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  13. Add 1 teaspoon of vanilla extract and beat until light and fluffy. Add heavy cream if the frosting is too stiff.
  14. Once the cakes are completely cool, frost and stack them.

Notes

  • Use freshly grated carrots for the best texture and moisture. Grate them using the medium holes on a box grater.
  • Do not substitute butter for oil in this recipe; the oil is key to keeping the cake moist.
  • For flatter layers, you can chill the cooled cake layers for 30 minutes before frosting.

Nutrition

Find it online: https://cookerykings.com/moist-carrot-cake-with-cream-cheese-frosting/