Moist Carrot Cake with Cream Cheese Frosting
This ultra-moist carrot cake is loaded with freshly grated carrots, warm spices, and optional crunchy nuts—layered with rich, tangy cream cheese frosting. A timeless dessert for holidays, birthdays, or everyday indulgence.
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.