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The BEST Moist Classic Carrot Cake with Cream Cheese Frosting From Scratch

Close-up of a moist slice of carrot cake layered with cream cheese frosting and topped with nuts.
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Bake the ultimate homemade carrot cake. This recipe delivers a moist, tender crumb packed with warm spices and topped with rich, tangy cream cheese frosting. It is simple to make and perfect for any gathering.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots (about 5–6 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the finely grated carrots and the chopped nuts, if using.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until fluffy.
  12. Stir in the vanilla extract. If the frosting is too stiff, add milk one teaspoon at a time until you reach a smooth, spreadable consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  14. Frost the top and sides of the entire cake with the remaining cream cheese frosting. You can decorate the sides with extra chopped nuts if desired.

Notes

  • For the moistest cake, use fresh carrots grated on the small holes of a box grater. Pre-shredded carrots often lack enough moisture.
  • If you skip the nuts, consider adding 1/2 cup of crushed pineapple (drained well) to the batter for extra moisture and flavor.
  • To achieve a bakery style carrot cake look, chill the frosted cake for 20 minutes before applying the final smooth coat.

Nutrition

Find it online: https://rosatasty.com/best-moist-carrot-cake-recipe-from-scratch/