Best Carrot Cake Recipe

Looking for a moist, soft, and flavorful carrot cake? This easy carrot cake with creamy cream cheese frosting is perfect for any occasion. With a hint of cinnamon, sweet carrots, and crunchy nuts, it’s a dessert everyone will love. You can make it as a double-layer cake, in a 9×13 pan, or even as cupcakes.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup (180ml) vegetable oil
• 1 cup (200g) brown sugar
• 1/2 cup (100g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups grated carrots (about 3 medium carrots)
• 1/2 cup crushed pineapple, drained (optional)
• 1/2 cup chopped walnuts or pecans

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract

Why You’ll Love This Recipe

• Moist and fluffy: The carrots and optional crushed pineapple keep the cake soft and tender.
• Full of flavor: Cinnamon, nutmeg, and vanilla make every bite delicious.
• Easy to make: Simple steps with ingredients you probably already have at home.
• Versatile: Serve it for birthdays, parties, or a sweet treat anytime.
• Customizable: Add nuts, raisins, or extra pineapple to suit your taste.

Easy Moist Carrot Cake with Cream Cheese Frosting

Emily Hartwell

A soft, moist carrot cake with a hint of cinnamon, chopped nuts, and a creamy homemade cream cheese frosting. Perfect for desserts, celebrations, or everyday baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 16 Slices

Calories 540 kcal

Ingredients

  

For the Cake:

• 2 cups 250g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup 180ml vegetable oil
• 1 cup 200g brown sugar, packed
• 1/2 cup 100g granulated sugar
• 4 large eggs at room temperature
• 1 tsp vanilla extract
• 2 1/2 cups 250-300g grated carrots (about 3 medium carrots)
• 1/2 cup crushed pineapple drained (optional for extra moisture)
• 1/2 cup chopped walnuts or pecans

For the Cream Cheese Frosting:

• 8 oz 225g cream cheese, softened
• 1/2 cup 115g unsalted butter, softened
• 2 cups 240g powdered sugar
• 1 tsp vanilla extract

Instructions

 

• Preheat Oven: Preheat oven to 350°F (180°C). Grease two 8–9 inch round cake pans and line with parchment paper.
• Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  
• Mix Wet Ingredients: In another bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
  
• Combine Batter: Add grated carrots, crushed pineapple, and nuts to the wet ingredients. Fold wet ingredients into dry ingredients until just combined. Avoid overmixing.
  
• Bake: Divide batter evenly into pans. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire rack.
• Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beat until fluffy.
  
• Assemble Cake: Place one layer on a plate, spread frosting, top with second layer, and frost top and sides. Decorate with nuts if desired.
  

Notes

Tips & Variations

• Add 1/2 tsp ground ginger or a pinch of cloves for extra flavor.
• Replace half the oil with applesauce for a lighter cake.
• Cake can be stored in the fridge for up to 5 days.
• Perfect for 9×13 pan or cupcakes; adjust baking time accordingly.

FAQs