Description
This Homemade Moist Carrot Cake recipe yields a tender, flavorful cake layered with smooth cream cheese frosting. Spiced with cinnamon, nutmeg, and ginger, and studded with grated carrots, nuts, and raisins, it offers a wonderfully moist texture and balanced sweetness perfect for any occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
- Mix the Wet Ingredients: In a separate large bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing until just combined without overmixing.
- Fold in Add-ins: Gently fold in the grated carrots, chopped nuts, and raisins if using, ensuring they are evenly distributed throughout the batter.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer onto wire racks to cool completely.
- Prepare the Frosting: In a clean bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar while continuing to beat. Stir in vanilla extract and a pinch of salt, mixing until fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of cream cheese frosting evenly over the top. Place the second layer on top and frost the top and sides of the cake. Garnish as desired.
- Serve: Slice the cake and serve at room temperature for the best flavor and texture.
Notes
- You can omit the nuts and raisins for a simpler cake or substitute walnuts with pecans if preferred.
- Make sure carrots are finely grated to ensure even moisture throughout the cake.
- For extra moistness, wrap the cake tightly in plastic wrap and refrigerate overnight before frosting.
- Storage: Store the cake covered in the refrigerator for up to 5 days; let come to room temperature before serving.
- Use full-fat cream cheese and unsalted butter for best frosting texture.
