This Moist Carrot Cake with Cream Cheese Frosting is the ultimate dessert for any celebration.
Packed with warm spices, freshly grated carrots, and topped with tangy cream cheese frosting, this cake is irresistibly soft, flavorful, and stays moist for days.
Why You’ll Love This Carrot Cake
Super Moist Texture – Thanks to carrots and oil
Perfectly Spiced – Cinnamon and nutmeg add warmth
No Mixer Required – Easy one-bowl preparation
Classic Cream Cheese Frosting – Rich and tangy
Make-Ahead Friendly – Stays fresh and flavorful
What You’ll Need (Ingredient Highlights)
Grated Carrots – Freshly grated for best texture and moisture
All-Purpose Flour – Reliable structure for the cake
Brown & White Sugar – Depth of flavor and sweetness
Eggs – Add structure and richness
Vegetable Oil – Keeps the cake soft and moist
Cinnamon & Nutmeg – Classic spices for carrot cake
Baking Soda & Baking Powder – For rise
Chopped Walnuts or Pecans (optional) – Add crunch
For the Cream Cheese Frosting
Cream Cheese – Softened for smooth blending
Butter – Adds richness
Powdered Sugar – Sweetens and thickens
Vanilla Extract – Enhances flavor
Pro Tips Before You Start
Grate Carrots Fresh – Pre-shredded ones lack moisture
Room Temperature Ingredients – For smooth mixing
Don’t Overmix – Keeps cake tender
Use Parchment Paper – For easy removal from pans
Chill Frosting Slightly – Easier to spread
How to Make Moist Carrot Cake
Step 1: Prep and Preheat
Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
Step 2: Mix the Batter
Whisk flour, baking soda, baking powder, spices, and salt in a large bowl. In another bowl, whisk eggs, sugars, oil, and vanilla.
Combine wet and dry ingredients. Fold in carrots and nuts if using.
Step 3: Bake
Divide batter evenly between pans.
Bake 30–35 minutes or until a toothpick comes out clean.
Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Make the Frosting
Beat softened cream cheese and butter until smooth.
Add powdered sugar and vanilla.
Beat until fluffy.
Step 5: Assemble
Frost the top of one cake layer, stack the second layer on top, then frost the entire cake.
Decorate with extra chopped nuts or shredded carrots if desired.
What to Serve It With
Hot coffee or spiced chai
Fresh fruit on the side
A drizzle of caramel sauce
Toasted coconut topping
Scoop of vanilla or cinnamon ice cream
Variations / Substitutions
Make it Nut-Free – Skip the walnuts or pecans
Add Pineapple – For tropical moisture and flavor
Use Applesauce – Swap part of oil for applesauce
Raisin Lovers – Mix in golden or dark raisins
Sheet Cake Option – Bake in a 9×13” pan
Storage & Leftovers
Fridge: Store covered for up to 5 days
Freezer: Wrap slices and freeze up to 1 month
Thaw: Overnight in the fridge
Best Served: Chilled or at room temp
FAQs
Can I make this cake ahead of time?
Yes! It’s even better the next day.
Can I use pre-shredded carrots?
Not recommended—fresh carrots give better texture and moisture.
Can I turn this into cupcakes?
Yes, reduce baking time to 18–20 minutes.
Can I use butter instead of oil?
Oil keeps the cake moister, but melted butter works in a pinch.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour substitute.
Final Thoughts
This Moist Carrot Cake with Cream Cheese Frosting is a classic dessert that delivers every time—soft, flavorful, and beautifully spiced.
It’s perfect for birthdays, Easter, or whenever you want a dessert that tastes like home.
Moist Carrot Cake with Cream Cheese Frosting
Ingredients
Carrot Cake:
- 2 cups all-purpose flour
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups freshly grated carrots
- 1 cup chopped walnuts or pecans optional
Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 3½ cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch cake pans.
- Whisk dry ingredients in one bowl; mix wet ingredients in another.
- Combine both mixtures, fold in carrots and nuts.
- Divide into pans, bake 30–35 mins. Cool completely.
- Beat cream cheese and butter; add sugar and vanilla. Frost and decorate.
- See full steps with tips & photos → https://wimpysdiner.net/moist-carrot-cake-with-cream-cheese-frosting/
Notes
- For best texture, use freshly grated carrots (not pre-shredded).
- This cake tastes even better the next day after chilling.
- Store in the refrigerator for up to 5 days; let come to room temp before serving for the best texture.
