Get ready to meet your new favorite dessert: Moist Carrot Cake with Cream Cheese Frosting. This beloved classic combines tender, perfectly spiced carrot cake layers studded with juicy pineapple and crunchy walnuts, all wrapped up in a luscious, tangy-sweet cream cheese frosting. It’s a showstopper for birthdays, holidays, potlucks—or anytime you crave pure comfort food bliss. Trust me, every bite of this Moist Carrot Cake with Cream Cheese Frosting will have you coming back for more!
Ingredients You’ll Need
The beauty of this recipe lies in how a handful of everyday ingredients create a cake that’s unbelievably moist, flavorful, and utterly crave-worthy. Each component plays a starring role—whether adding tenderness, balancing sweetness, or bringing that warm, cozy hint of spice. Let’s break it down!
- All-purpose flour: Provides the sturdy-yet-tender base for our carrot cake layers.
- Granulated sugar: Sweetens the cake and helps lock in moisture for that perfect crumb.
- Baking powder and baking soda: These leaveners make the cake rise beautifully and ensure a light texture.
- Salt: A pinch sharpens every flavor and keeps the cake from tasting flat.
- Ground cinnamon, nutmeg, and ginger: An aromatic trio that infuses the cake with irresistible warmth and depth.
- Vegetable oil: The secret to an ultra-moist carrot cake—oil makes the crumb wonderfully soft and keeps it fresh longer.
- Large eggs: Give the cake structure and richness while helping bind everything together.
- Vanilla extract: Rounds out the batter with sweet, bakery-goodness aromas.
- Grated carrots: The star of the show, carrots add sweetness, color, and an incredible moistness.
- Crushed pineapple (drained): Sneaks in extra juiciness and a subtle tang—all without overpowering the classic carrot flavor.
- Chopped walnuts or pecans (optional): For those who enjoy a little crunch and nutty richness (I highly recommend adding them!).
- Cream cheese (for the frosting): Silky-smooth and slightly tangy, this ingredient is the heart of the signature frosting.
- Unsalted butter (for the frosting): Adds creaminess and helps the frosting hold its shape.
- Powdered sugar (for the frosting): Sweetens and thickens for a fluffy, spreadable result.
- Vanilla extract (for the frosting): Enhances the frosting’s sweetness with a hint of warmth and complexity.
- Pinch of salt (for the frosting): Balances the sweetness for a perfectly rounded bite.
How to Make Moist Carrot Cake with Cream Cheese Frosting
Step 1: Prep Your Pans and Oven
Begin your Moist Carrot Cake with Cream Cheese Frosting adventure by preheating the oven to 350°F (175°C). Grab two 9-inch round cake pans, grease and flour them generously, and line the bottoms with parchment paper. This little bit of prep ensures cake layers that slide right out and look picture-perfect.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Making sure these are well combined means each slice bursts with evenly distributed flavor and that signature fluffy-yet-sturdy texture.
Step 3: Stir Together Wet Ingredients
Reach for another bowl and whisk together the oil, eggs, and vanilla extract until smooth and well-blended. This mix is the secret sauce (well, liquid!) that keeps your carrot cake moist and rich, letting those spices shine through in every bite.
Step 4: Combine and Fold
Pour the wet ingredients into the dry ingredients, stirring just until everything comes together. You don’t want to overmix—stop as soon as you can’t see streaks of flour. Gently fold in the grated carrots, crushed pineapple, and optional nuts. This is where the beautiful color, pops of flavor, and extra moisture come into play.
Step 5: Bake the Layers
Divide the batter evenly between your prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely—your kitchen will smell absolutely divine!
Step 6: Make the Cream Cheese Frosting
Once your cakes are cool, it’s time for the creamy crowning glory. Beat the softened cream cheese and butter together until completely smooth and light. Gradually add powdered sugar, mixing until the frosting is fluffy. Stir in vanilla extract and a pinch of salt, then give it a taste (you’ll want to save some just for licking the spoon!).
Step 7: Frost and Assemble
Place one cake layer on your serving plate and spread with a generous amount of frosting. Top with the second layer and swoop more frosting over the top and sides, creating those classic pillowy swirls. If you’re going all out, garnish with extra nuts or a shower of shredded carrots. Your Moist Carrot Cake with Cream Cheese Frosting is ready for its close-up!
How to Serve Moist Carrot Cake with Cream Cheese Frosting
Garnishes
Take your presentation up a notch with a sprinkle of toasted walnuts or pecans, delicate carrot ribbons, or even a dusting of cinnamon on top. Not only do these add visual appeal, but they also hint at the flavors waiting inside each slice of Moist Carrot Cake with Cream Cheese Frosting.
Side Dishes
This cake is rich and flavorful enough to shine all on its own, but pairing it with a scoop of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or a cup of spiced chai tea really turns dessert into a special occasion. These sides balance the cake’s sweetness and make it even more memorable.
Creative Ways to Present
Serve the cake as a centerpiece at spring brunches, slice it into squares for a grab-and-go treat, or bake the batter as cupcakes for party-perfect individual portions. A drizzle of caramel, a scatter of edible flowers, or cute mini cake flags all put a fun spin on classic Moist Carrot Cake with Cream Cheese Frosting.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have slices left, keep them covered in the fridge for up to five days. The cake stays super moist, and the flavors actually deepen—even on day three, it’s as delicious as the first bite.
Freezing
Need to plan ahead? No problem! You can freeze unfrosted cake layers for up to two months. Wrap them tightly in plastic wrap and foil, then thaw overnight in the fridge. You can also freeze frosted slices, separated by wax paper, but be sure to let them defrost slowly in the fridge for best texture.
Reheating
Carrot cake tastes divine straight from the fridge or at room temperature, but if you like yours a touch warmer, zap individual slices (unfrosted is best) in the microwave for 10–15 seconds. The frosting will get soft and dreamy—just watch that it doesn’t melt away entirely!
FAQs
Can I make Moist Carrot Cake with Cream Cheese Frosting in advance?
Absolutely! This cake actually tastes even better after a day in the fridge. Just assemble and frost as usual, then cover and chill until ready to serve. If you want to spread out the work, bake the layers ahead and frost just before serving.
Do I have to use pineapple and nuts?
The pineapple makes the crumb extra moist and tender, but if you prefer your carrot cake without fruit, you can skip it. The nuts are optional—wonderful for crunch but not essential for flavor—so feel free to leave them out or swap for your favorite variety.
Can I turn this recipe into cupcakes?
Yes! Moist Carrot Cake with Cream Cheese Frosting bakes up into gorgeous cupcakes. Just fill lined muffin tins about two-thirds full and bake for 18–22 minutes. The same cream cheese frosting works like a dream for topping them.
How do I get the frosting ultra smooth?
Be sure your cream cheese and butter are fully softened and at room temperature before beating. Start with a lower speed to avoid sugar clouds, then whip until silky and fluffy for that bakery-style finish.
What’s the best way to grate carrots for carrot cake?
Use the fine holes of a box grater, or the shredding attachment on your food processor. Avoid pre-shredded carrots from the grocery store—they’re too dry and chunky, and can’t deliver that signature Moist Carrot Cake with Cream Cheese Frosting texture.
Final Thoughts
I can’t recommend this recipe for Moist Carrot Cake with Cream Cheese Frosting enough—whether you’re a carrot cake newbie or a lifelong fan, this version hits that perfect balance of rich, spiced cake and tangy-sweet frosting. Give it a try, share it with family and friends, and get ready for raves all around!
Print
Moist Carrot Cake with Cream Cheese Frosting Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the moist and flavorful delight of this classic Carrot Cake with luscious Cream Cheese Frosting. Perfect for any occasion, this easy-to-follow recipe will have everyone coming back for seconds.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In another bowl, whisk together oil, eggs, and vanilla extract.
- Combine Batter: Add wet ingredients to dry ingredients and mix until just combined. Fold in carrots, pineapple, and nuts if using.
- Bake: Divide batter between pans and bake for 30-35 minutes until a toothpick comes out clean.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt.
- Frost Cake: Frost cooled cakes with cream cheese frosting. Stack layers and cover sides if desired. Garnish with nuts or carrots.
Notes
- This cake tastes even better the next day as the flavors develop.
- Store covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
