If you’re searching for the kind of cake that earns a chorus of compliments every single time, let me introduce you to this utterly irresistible Moist Carrot Cake with Cream Cheese Frosting. This classic bake takes everything we love about homemade cakes—comforting spice, melt-in-your-mouth texture, and that signature dreamy frosting—and elevates it with fresh carrots, pineapple, and an easygoing prep. Whether you’re baking for a celebration or a cozy weekend treat, this crowd-pleaser is sure to become a recipe you’ll return to again and again!
Ingredients You’ll Need
You’ll be delighted by how pantry-friendly and straightforward these ingredients are! Each one helps create the signature flavor, pillowy crumb, and lush cream cheese crown in this Moist Carrot Cake with Cream Cheese Frosting.
- All-purpose flour: The sturdy base that gives your cake structure while remaining perfectly tender.
- Baking soda: Essential for a light, well-risen crumb.
- Ground cinnamon: Warm spice that’s a must in any carrot cake, adding classic aroma and flavor.
- Ground nutmeg: Brings a deeper spice note for irresistible complexity.
- Salt: Balances the sweetness and enhances every other flavor.
- Granulated sugar: Contributes sweetness and helps with the cake’s lightness.
- Brown sugar: Adds moisture and a subtle caramel depth to the cake.
- Vegetable oil: The secret to keeping your cake super moist, never greasy.
- Large eggs: Bind the ingredients and provide rich structure.
- Vanilla extract: Lends sweet, floral undertones that tie everything together.
- Finely grated carrots: The star ingredient, giving subtle sweetness, color, and signature texture.
- Crushed pineapple (drained): Infuses the cake with an extra layer of juiciness and natural tang.
- Chopped walnuts or pecans (optional): For a toasty crunch in each bite—totally optional, but so good.
- Raisins (optional): Tiny pops of sweetness to keep things interesting.
- Cream cheese (softened): The star of the show in your frosting; choose full-fat for best results.
- Unsalted butter (softened): Adds creamy richness and helps whip your frosting until it’s cloud-like.
- Powdered sugar: The sweet, fine foundation for a smooth and luscious frosting.
- Vanilla extract (for frosting): Rounds out the flavor and brightens the frosting.
- Pinch of salt (for frosting): That little nudge to make your frosting pop with flavor.
How to Make Moist Carrot Cake with Cream Cheese Frosting
Step 1: Prep the Pans and Preheat
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan. This step keeps your beautiful cake from sticking, ensuring every slice releases perfectly.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until well combined. This evenly distributes the leavening agent and spices, making sure your cake is flavorful all the way through.
Step 3: Cream Sugars and Oil
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and well blended. This mixture provides the cake’s signature rich caramel sweetness and softness.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finish by stirring in the vanilla extract, which will infuse the batter with a subtle, sweet aroma.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Over-mixing can make your carrot cake dense, so gentle is the way to go for that perfectly moist crumb!
Step 6: Fold in Carrots, Pineapple, and Extras
Gently fold in the grated carrots and drained crushed pineapple for extra moisture and sweet tang. If you’re feeling adventurous, stir in chopped nuts and raisins for tasty texture and pops of flavor.
Step 7: Pour, Smooth, and Bake
Evenly divide the batter between prepared cake pans (or pour into the 9×13 pan) and smooth the tops. Bake for 30 to 35 minutes for round pans or 40 to 45 minutes for a sheet cake. A toothpick inserted in the center should come out clean—or with moist crumbs, not wet batter!
Step 8: Cool the Cake Completely
Allow your cakes to cool in their pans for 10 minutes before turning out onto a wire rack. Let them cool completely—this prevents the frosting from melting, keeping it thick and swoon-worthy.
Step 9: Make the Cream Cheese Frosting
With an electric mixer, beat the softened cream cheese and butter until creamy and smooth. Add in the powdered sugar, vanilla, and a pinch of salt. Whip until light, fluffy, and absolutely irresistible.
Step 10: Frost and Decorate
Once your cakes are cooled, generously frost the top and sides with your luscious cream cheese frosting. If desired, garnish with extra walnuts or pecans for a finishing touch. You’re officially ready to slice and enjoy your homemade Moist Carrot Cake with Cream Cheese Frosting!
How to Serve Moist Carrot Cake with Cream Cheese Frosting
Garnishes
This cake shines with a handful of chopped toasted pecans or walnuts sprinkled on top. If you want a pop of color, try a dusting of ground cinnamon or even a few edible flowers for springtime celebrations. Shredded coconut can also add a touch of sweetness and texture.
Side Dishes
Serve each slice of Moist Carrot Cake with Cream Cheese Frosting alongside a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. For an elegant tea-time treat, pair it with your favorite black or chai tea, or even a hot cup of coffee—the spices in the cake will sing!
Creative Ways to Present
Try stacking the cake layers high and finishing with piped swirls of frosting for a stunning birthday centerpiece. Mini carrot cake cupcakes, generously frosted, make for delightful party favors; you can even turn the recipe into a loaf or sheet cake for effortless slicing and sharing. However you serve it, this cake always gets rave reviews.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store slices of Moist Carrot Cake with Cream Cheese Frosting tightly wrapped or in an airtight container in the refrigerator. The flavors actually deepen overnight, so it’s even more delicious the next day!
Freezing
This cake freezes beautifully, frosted or unfrosted! Wrap individual slices or the whole (completely cooled) cake in plastic wrap and then aluminum foil. Label and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving for best texture.
Reheating
For that just-baked taste, let refrigerated cake come to room temperature before enjoying. If you prefer a slightly warm bite, microwave unfrosted portions for a few seconds; frosted cake is best served at room temp to preserve the creamy texture of the frosting.
FAQs
Can I make Moist Carrot Cake with Cream Cheese Frosting ahead of time?
Absolutely! In fact, the flavors get even better after a night in the fridge. Just be sure to bring the cake to room temperature before serving for the softest crumb and creamiest frosting.
Do I have to use pineapple in the cake?
No worries if you don’t have pineapple on hand! While it adds extra moisture and a hint of tang, you can leave it out, and your Moist Carrot Cake with Cream Cheese Frosting will still be deliciously soft and flavorful.
What’s the best way to grate carrots for carrot cake?
For the best texture, use the fine holes on a box grater or the shredding disk on a food processor. Finely grated carrots blend seamlessly into the batter and keep the cake ultra moist without large chunks.
Can I use a different pan size?
Of course! This recipe works with two 9-inch rounds, a single 9×13-inch pan, or even as cupcakes (just adjust baking time accordingly). Keep an eye on doneness with the toothpick test.
Is it possible to make Moist Carrot Cake with Cream Cheese Frosting nut-free?
Yes! Simply omit the walnuts or pecans for a nut-free version. The cake will still be perfectly moist, flavorful, and safe for anyone with nut allergies to enjoy.
Final Thoughts
I truly hope you’ll give this Moist Carrot Cake with Cream Cheese Frosting a spot in your baking rotation. It’s relaxed enough for weeknight treats but special enough for celebrations, and I have a feeling it’ll win you as many fans as it has in my kitchen. Happy baking, and enjoy every sweet, spiced bite!
Print
Moist Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate comfort dessert with this Moist Carrot Cake topped with luscious Cream Cheese Frosting. This classic treat is perfectly spiced and loaded with carrots, pineapple, and nuts for a delightful texture.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a large bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, then stir in the vanilla. Gradually mix in the dry ingredients until just combined.
- Add mix-ins: Fold in grated carrots, pineapple, and optional nuts or raisins. Divide batter between pans and bake.
- Bake: for 30–35 minutes (round pans) or 40–45 minutes (9×13 pan), or until a toothpick inserted into the center comes out clean. Cool before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.
- Frost the cake: Once cooled, frost the top and sides. Garnish with chopped nuts if desired.
Notes
- Ensure the cake is completely cool before frosting to prevent melting.
- This cake can be made a day ahead and refrigerated for enhanced flavor and moisture. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
