This easy carrot cake recipe is moist, flavorful, and perfectly spiced. It’s made with fresh grated carrots and topped with a rich cream cheese frosting. Whether you’re looking for a homemade carrot cake for birthdays, Easter, or any special occasion, this is the best moist carrot cake you’ll ever bake.
Prep Time:
20 minutes
Cook Time:
30-35 minutes
Total Time:
1 hour (including cooling time)
Servings:
12-14 slices
Yield:
1 two-layer 9-inch cake
Ingredients for Homemade Carrot Cake:
For the Moist Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
-
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for thinning the frosting)
Step-by-Step Instructions for the Best Carrot Cake:
Step 1: Preheat the Oven for Homemade Carrot Cake
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
Step 2: Prepare Dry Ingredients for Carrot Cake
- In a medium-sized bowl, whisk together:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Set aside.
Step 3: Cream Together Wet Ingredients for Moist Carrot Cake
- In a large mixing bowl, whisk together:
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the carrot cake light and fluffy.
- Gently fold in the grated carrots, chopped walnuts (if using), and raisins (if using).
Step 5: Bake the Carrot Cake Layers
- Evenly divide the batter between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
How to Make Cream Cheese Frosting for Carrot Cake:
Step 6: Make Cream Cheese Frosting
- In a large bowl, beat together:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- Beat until smooth and creamy (about 2 minutes).
- Gradually add 4 cups powdered sugar and beat until smooth. Add 1 teaspoon vanilla extract.
- If the frosting is too thick, add 1-2 tablespoons milk to thin it to your desired consistency.
Step 7: Frost and Assemble the Carrot Cake
- Once the cakes are completely cool, level the tops if needed.
- Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
- Decorate with extra chopped walnuts if desired.
Additional Tips for Perfect Carrot Cake:
- To make the moist carrot cake recipe even more flavorful, you can add 1/2 cup crushed pineapple (well-drained) to the batter.
- For deeper flavor, toast the nuts before adding them.
- You can also make carrot cake cupcakes by baking the batter in lined muffin tins for 15-20 minutes.
Nutritional Information (per serving):
- Calories: 430
- Fat: 23g
- Carbohydrates: 53g
- Protein: 5g
- Sodium: 280mg
Enjoy this best classic carrot cake recipe with its spiced, moist flavor and tangy cream cheese frosting. Perfect for any celebration!