Moist Classic Carrot Cake with Cream Cheese Frosting
A tender, moist American classic carrot cake baked to perfection and topped with smooth, tangy cream cheese frosting. This dessert combines grated carrots, warm spices, and a rich frosting to create a delicious treat ideal for any occasion.
Ingredients
Check ingredients as you go.
- Cake Batter
- Frosting
Let’s make it
Preparation
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
Cake Batter
In a medium bowl, whisk together the sifted flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
Cake Batter
In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Cake Batter
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots and optional chopped walnuts gently.
Baking
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Cooling
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a wire rack and cool completely.
Frosting
To make the frosting, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract.
Assembly
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides of the cake. Slice and serve.
Tips & notes
For extra moistness, use freshly grated carrots, and do not overmix the batter. Toast walnuts lightly before adding for enhanced flavor, or omit them if preferred. Make sure the cake is completely cooled before frosting to prevent melting.
Saving it for later
Store leftover cake covered tightly in the refrigerator for up to 4 days. To freeze, wrap the frosted cake in plastic wrap and then foil; freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
Allow cake to come to room temperature before serving. Reheating is generally not recommended for frosted carrot cake, but if needed, warm individual slices gently in the microwave at low power for 10-15 seconds to avoid melting the frosting.
