There’s something incredibly nostalgic about a slice of classic carrot cake. For many of us, it brings back memories of family gatherings, springtime celebrations, or maybe just quiet afternoons with a warm cup of tea and a generous slice on the side. Carrot cake has this lovely way of bridging the seasons—it’s hearty enough for autumn, but light and fresh enough for spring. And the best part? That irresistible layer of tangy cream cheese frosting on top that perfectly balances the warm spices inside the cake.
This recipe is everything a carrot cake should be: moist, tender, and loaded with texture from shredded carrots and chopped nuts. It’s the kind of cake that makes people close their eyes with the first bite. Whether you’re baking it for Easter brunch, a birthday, or just because you’re craving something comforting, this cake never fails to impress.
Growing up, my grandma made a version of this cake every Easter. Her secret? A touch of cinnamon and plenty of love. She believed a good carrot cake should never be dry or bland—and this recipe delivers just that. Now, it’s become one of my go-to recipes anytime I want to bake something special that feels like a hug from the inside out.
Why You’ll Love This Recipe:
- Super moist and flavorful thanks to freshly grated carrots and a perfectly balanced spice blend
- Topped with luscious cream cheese frosting that’s tangy, sweet, and silky smooth
- A perfect make-ahead dessert—it actually tastes better the next day
- Simple ingredients and straightforward steps that even beginner bakers can follow
- Versatile—dress it up for holidays or keep it casual for an everyday treat
INGREDIENTS YOU’LL NEED:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts or pecans
- ½ cup crushed pineapple, drained
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
HOW TO MAKE MOIST CARROT CAKE WITH CREAM CHEESE FROSTING:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and prep your pans
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal. You can also use a 9×13-inch baking dish if you prefer a single-layer cake.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The spices are what give this cake its signature cozy flavor, so don’t skimp!
Step 3: Beat the wet ingredients
In another large bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix—just stir until you no longer see dry flour.
Step 5: Fold in the carrots and extras
Now for the good stuff: gently fold in the grated carrots, chopped nuts, and crushed pineapple. The carrots add moisture and sweetness, while the pineapple adds a subtle fruity tang that makes this cake extra special.
Step 6: Bake to perfection
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If using a 9×13-inch pan, bake for 40–45 minutes. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Make the cream cheese frosting
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add in the vanilla and gradually mix in the powdered sugar until the frosting is fluffy and spreadable. Taste and adjust the sweetness as needed.
Step 8: Assemble and frost
Once the cakes are completely cool, spread a thick layer of frosting on top of one cake layer. Add the second layer and frost the top and sides. You can leave the sides “naked” for a rustic look, or fully frost for a more polished finish. Sprinkle with extra chopped nuts if desired.
HELPFUL TIPS:
- Grate your carrots fresh for the best texture and moisture—avoid pre-shredded carrots as they can be too dry.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Use room temperature cream cheese and butter for a smoother, creamier frosting.
- Chill the cake for a few hours after frosting if you want cleaner slices—it also helps the flavors meld even more!
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
This cake is incredibly moist, and the flavor improves after a day or two. It’s perfect for making ahead of time—just keep it well-covered in the fridge. You can also freeze the unfrosted cake layers if you want to prep them in advance.
NUTRITIONAL INFORMATION:
(Approximate per serving)
Calories: 480
Fat: 27g
Carbohydrates: 56g
Sugar: 40g
Protein: 5g
Fiber: 2g
FREQUENTLY ASKED QUESTIONS:
Can I make this carrot cake as cupcakes?
Absolutely! This recipe yields about 24 cupcakes. Bake at 350°F for 20–22 minutes.
Can I skip the pineapple?
You can, but it adds wonderful moisture and flavor. If you do skip it, consider adding a tablespoon or two of applesauce to keep the texture soft.
Is it freezer-friendly?
Yes! You can freeze the unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and foil.
STORAGE INSTRUCTIONS:
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture and flavor. You can also freeze frosted slices—just wrap them well and store for up to 2 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy, cake-worthy delights:
- Energizing Breakfast Power Bowl
- Carrot Cake Cookies Stuffed with Cheesecake Filling
- Decadent Carrot Cake Bars with Cream Cheese Frosting – Moist, Sweet, and Irresistible!
- Carrot Cake Cheesecake
CONCLUSION
This moist carrot cake with cream cheese frosting is more than just a dessert—it’s a memory-maker. Whether it’s part of a family tradition or a new recipe you’re trying for the first time, it brings warmth, flavor, and a little joy to every bite. So grab your whisk, gather your ingredients, and treat yourself to a slice of homemade happiness.
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Moist Carrot Cake with Cream Cheese Frosting
Description
There’s something incredibly nostalgic about a slice of classic carrot cake. For many of us, it brings back memories of family gatherings, springtime celebrations, or maybe just quiet afternoons with a warm cup of tea and a generous slice on the side. Carrot cake has this lovely way of bridging the seasons—it’s hearty enough for autumn, but light and fresh enough for spring. And the best part? That irresistible layer of tangy cream cheese frosting on top that perfectly balances the warm spices inside the cake.
This recipe is everything a carrot cake should be: moist, tender, and loaded with texture from shredded carrots and chopped nuts. It’s the kind of cake that makes people close their eyes with the first bite. Whether you’re baking it for Easter brunch, a birthday, or just because you’re craving something comforting, this cake never fails to impress.
Growing up, my grandma made a version of this cake every Easter. Her secret? A touch of cinnamon and plenty of love. She believed a good carrot cake should never be dry or bland—and this recipe delivers just that. Now, it’s become one of my go-to recipes anytime I want to bake something special that feels like a hug from the inside out.
Ingredients
For the Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans
½ cup crushed pineapple, drained
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspon vanilla extract
Instructions
Step 1: Preheat and prep your pans
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal. You can also use a 9×13-inch baking dish if you prefer a single-layer cake.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The spices are what give this cake its signature cozy flavor, so don’t skimp!
Step 3: Beat the wet ingredients
In another large bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix—just stir until you no longer see dry flour.
Step 5: Fold in the carrots and extras
Now for the good stuff: gently fold in the grated carrots, chopped nuts, and crushed pineapple. The carrots add moisture and sweetness, while the pineapple adds a subtle fruity tang that makes this cake extra special.
Step 6: Bake to perfection
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If using a 9×13-inch pan, bake for 40–45 minutes. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Make the cream cheese frosting
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add in the vanilla and gradually mix in the powdered sugar until the frosting is fluffy and spreadable. Taste and adjust the sweetness as needed.
Step 8: Assemble and frost
Once the cakes are completely cool, spread a thick layer of frosting on top of one cake layer. Add the second layer and frost the top and sides. You can leave the sides “naked” for a rustic look, or fully frost for a more polished finish. Sprinkle with extra chopped nuts if desired.
Notes
This cake is incredibly moist, and the flavor improves after a day or two. It’s perfect for making ahead of time—just keep it well-covered in the fridge. You can also freeze the unfrosted cake layers if you want to prep them in advance.