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Moist Classic Carrot Cake Recipe with Cream Cheese Frosting

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A moist and tender classic carrot cake topped with tangy cream cheese frosting, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 300g) grated fresh carrots
  • 1 cup (100g) chopped walnuts or pecans (optional)
  • ½ cup (80g) crushed pineapple, drained (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt

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, sift together the flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine evenly.
  3. In another bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and slightly thickened.
  4. Gradually pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined; avoid overmixing.
  5. Fold in the grated carrots, nuts, and pineapple if using, carefully to maintain batter lightness.
  6. Pour the batter evenly into the prepared pans. Tap the pans gently to release air bubbles.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes rest in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  9. Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla, and a pinch of salt, beating until fluffy.
  10. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Add the second cake layer and cover the top and sides with remaining frosting.
  11. Refrigerate the cake for at least 30 minutes to let the frosting set before serving.

Notes

Use room temperature eggs and cream cheese for better blending. Do not overmix the batter to avoid toughness. Hand-grate carrots for best texture. Chill frosting if too runny before spreading. Refrigerate cake before slicing for cleaner cuts. Can be made gluten-free or vegan with substitutions.

Nutrition

Keywords: carrot cake, cream cheese frosting, moist carrot cake, classic carrot cake, easy carrot cake recipe, homemade carrot cake

Find it online: https://blingbite.com/moist-classic-carrot-cake-recipe-with-cream-cheese-frosting-easy-and-best-guide/