Print

Moist Carrot Cake Recipe with Creamy Cream Cheese Frosting Easy and Perfect

moist carrot cake - featured image
Print Recipe

A quick and easy moist carrot cake with warm spices and a silky, tangy cream cheese frosting. Perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 1 cup (240 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4–5 medium carrots)
  • 1/2 cup crushed pineapple, drained (optional)
  • 1 cup chopped walnuts or pecans (optional)
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Add the eggs one at a time to the wet mixture, beating after each addition until smooth.
  5. Stir in the vanilla extract.
  6. Gradually fold the dry ingredients into the wet mixture until no dry flour patches remain. Avoid overmixing.
  7. Fold in the grated carrots and drained crushed pineapple.
  8. If using, fold in the chopped nuts.
  9. Pour the batter evenly into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. To make the frosting, beat together the softened cream cheese and unsalted butter until smooth and creamy.
  12. Gradually add the powdered sugar, beating well after each addition.
  13. Stir in the vanilla extract and a pinch of salt.
  14. Once the cake is completely cool, spread the frosting evenly over the top.
  15. Chill the frosted cake in the refrigerator for at least 30 minutes before slicing and serving.

Notes

Drain pineapple well to avoid soggy cake. Fold batter gently to prevent toughness. Use full-fat cream cheese and softened butter for smooth frosting. Chill frosting before spreading if too soft. Cake tastes better after a day as flavors meld.

Nutrition

Keywords: carrot cake, cream cheese frosting, moist carrot cake, easy carrot cake, homemade dessert, spiced cake, quick carrot cake

Find it online: https://blairrecipes.com/moist-carrot-cake-recipe-with-creamy-cream-cheese-frosting-easy-and-perfect/