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The Ultimate Moist Classic Carrot Cake with Cream Cheese Frosting

A slice removed from a homemade carrot cake topped with thick cream cheese frosting and chopped walnuts.
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Create the best moist carrot cake that stays soft and flavorful, topped with rich, smooth cream cheese frosting. This recipe uses simple techniques for guaranteed success.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots (about 4–5 medium carrots)
  • 1 cup crushed pineapple, well drained (optional, for extra moisture)
  • 1 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice or milk (for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt.
  3. Add the granulated sugar to the dry ingredients and whisk briefly to combine.
  4. Create a well in the center and pour in the vegetable oil. Whisk until just combined.
  5. Add the eggs one at a time, mixing well after each addition until the batter is smooth.
  6. Gently fold in the grated carrots, drained crushed pineapple (if using), and nuts (if using) using a spatula until evenly distributed. Do not overmix.
  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. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until fluffy.
  12. Mix in the vanilla extract and lemon juice or milk until the frosting reaches a spreadable consistency.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer.
  14. Frost the top and sides of the entire cake with the remaining cream cheese frosting.

Notes

  • For the moistest cake, ensure you drain the crushed pineapple very well before adding it to the batter.
  • If you skip the pineapple, consider adding an extra 1/4 cup of oil to maintain moisture.
  • You can make this a loaf cake by baking in a 9×5 inch pan for 50 to 60 minutes.
  • Chill the frosted cake for 30 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://cookerycommand.com/ultimate-moist-carrot-cake-recipe/