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Moist Carrot Cake Recipe: Best Cream Cheese Frosting Made Easy

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This moist carrot cake is perfectly spiced, tender, and topped with a luscious cream cheese frosting. It’s easy to make, adaptable for dietary needs, and guaranteed to be a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 1 1/2 teaspoons (6g) baking powder
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) fine sea salt
  • 2 teaspoons (5g) ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g, packed) light brown sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) unsweetened applesauce
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 cups (200g) fresh carrots, finely grated by hand
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • 1/3 cup (50g) raisins (optional)
  • 8 oz (225g) full-fat brick-style cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 1/2 cups (300g) powdered sugar, sifted
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 teaspoon (5ml) fresh lemon juice
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans or one 9×13-inch pan with nonstick spray or line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together granulated sugar, brown sugar, and eggs until smooth and slightly thickened (about 1 minute). Add oil, applesauce, and vanilla extract; whisk until well combined.
  4. Peel and finely grate carrots using the fine side of a grater.
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  6. Fold in grated carrots. If desired, add walnuts/pecans and raisins.
  7. Divide batter evenly between prepared pans, smoothing the tops. Tap pans on the counter to release air bubbles.
  8. Bake for 25-30 minutes for round pans (or 35-40 minutes for a 9×13-inch pan), until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cakes cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
  10. For the frosting: In a large bowl, beat softened cream cheese and butter with a mixer until smooth and fluffy (about 2 minutes). Add powdered sugar, vanilla, lemon juice, and a pinch of salt. Beat until creamy. Chill if needed to firm up.
  11. Place one cake layer on a serving plate. Spread frosting on top, add the second layer, and frost the top and sides. For a sheet cake, spread frosting over the cooled cake.
  12. Decorate with extra nuts, cinnamon, or carrot curls if desired. Slice and serve.

Notes

For gluten-free, use a 1:1 GF flour blend. For dairy-free, use vegan cream cheese and butter. Always use freshly grated carrots for best texture. Do not overmix the batter. Let cake cool completely before frosting. Cake can be made ahead and tastes even better the next day. Store covered in the fridge for up to 5 days or freeze slices for up to 2 months.

Nutrition

Keywords: carrot cake, cream cheese frosting, moist carrot cake, easy carrot cake, homemade carrot cake, classic carrot cake, Easter dessert, spring baking, nut-free carrot cake, gluten-free carrot cake, dairy-free carrot cake

Find it online: https://prismtaste.com/moist-carrot-cake-recipe-best-cream-cheese-frosting-made-easy/