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Best Carrot Cake Recipe

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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 dry ingredients
  • Mix Wet Ingredients: In another bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
    mix wet ingredients
  • Combine Batter: Add grated carrots, crushed pineapple, and nuts to the wet ingredients. Fold wet ingredients into dry ingredients until just combined. Avoid overmixing.
    Combine dry and wet ingredients
  • 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.
    Make Frosting
  • Assemble Cake: Place one layer on a plate, spread frosting, top with second layer, and frost top and sides. Decorate with nuts if desired.
    Best Carrot Cake Recipe

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.