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Classic Carrot Cake with Cream Cheese Frosting

A delicious slice of moist carrot cake with layers of cream cheese frosting and visible shredded carrots.
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A moist and flavorful carrot cake with warm spices, topped with a rich cream cheese frosting. This recipe focuses on creating a tender crumb and balanced sweetness, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk (if needed)

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, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate bowl, whisk together the granulated sugar and vegetable oil.
  4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the grated carrots, chopped nuts (if using), and raisins (if using).
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  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 frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
  11. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
  12. Once the cakes are completely cool, frost the top of one layer, then place the second layer on top. Frost the top and sides of the entire cake.

Notes

  • For extra moisture, use a neutral oil like vegetable or canola oil.
  • Ensure your carrots are finely grated for the best texture.
  • Toast your nuts before adding them for a deeper flavor.
  • This cake pairs well with a simple cup of coffee or tea.

Nutrition

Find it online: https://kitchenslang.com/moist-carrot-cake-recipe/