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Moist Homemade Carrot Cake Recipe with Easy Cream Cheese Frosting

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A warmly spiced, moist carrot cake with a velvety cream cheese frosting that balances sweetness and texture perfectly. This recipe is easy to make with simple ingredients and is perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 3 large eggs, room temperature
  • ¾ cup (180ml) vegetable oil (or light olive oil or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 250g) finely grated carrots
  • ½ cup (130g) crushed pineapple, drained (optional)
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan or line two 9-inch round pans with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat granulated sugar, brown sugar, and eggs until smooth and slightly pale, about 2-3 minutes. Add vegetable oil and vanilla extract and mix until incorporated.
  4. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing.
  5. Fold in grated carrots and crushed pineapple. If using, stir in chopped nuts.
  6. Pour batter into prepared pan(s) and smooth the top. Bake 40-45 minutes for one 9×13 pan or 30-35 minutes for two 9-inch pans, until a toothpick comes out clean or with a few moist crumbs.
  7. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 1 hour).
  8. For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt. Beat until fluffy, about 3-4 minutes.
  9. Spread the frosting evenly over the cooled cake. Chill for 20 minutes if a firmer frosting is desired.
  10. Slice and serve. Store leftovers covered in the refrigerator.

Notes

Grate carrots finely for tender crumb. Use room temperature eggs and dairy for smooth batter. Avoid overmixing to keep cake light. Drain pineapple well to prevent sogginess. Frost only when cake is fully cooled. Store leftovers in airtight container in fridge up to 5 days or freeze up to 3 months.

Nutrition

Keywords: carrot cake, cream cheese frosting, moist carrot cake, easy carrot cake recipe, homemade carrot cake, spiced cake, dessert, baking

Find it online: https://twinkletaste.com/moist-homemade-carrot-cake-recipe-with-easy-cream-cheese-frosting/