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Best Moist Carrot Cake Recipe for an Easy 9x13-Inch Dessert

Best Moist Carrot Cake Recipe

A tender 9 x 13-inch carrot cake made with freshly grated carrots, crushed pineapple, warm spices, and optional toasted nuts. It is finished with a creamy full-fat cream-cheese frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon, optional Ground nutmeg
  • 1 1/4 cups (300 ml) Neutral oil, such as vegetable or canola oil
  • 1 cup (200 g) Granulated sugar
  • 1 cup (200 g) Packed light brown sugar
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3 cups (about 300 g) Finely grated fresh carrots
  • 1 cup (about 225 g) Crushed pineapple, well drained
  • 1 cup (110 g), optional Chopped pecans or walnuts
Cream-Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 teaspoon Vanilla extract
  • 3 cups (360 g) Powdered sugar
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line the bottom with parchment if desired.
  2. Whisk the flour, baking soda, salt, cinnamon, and optional nutmeg in a medium bowl.
  3. In a large bowl, whisk the oil, granulated sugar, and brown sugar. Add the eggs one at a time, then mix in the vanilla.
  4. Add the dry ingredients to the wet mixture and stir just until combined. Fold in the carrots, thoroughly drained pineapple, and optional nuts without overmixing.
  5. Spread the thick batter evenly in the prepared pan. Bake for approximately 30–40 minutes, until the center springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the cake in the pan for 10–15 minutes, then leave it in the pan or transfer it to a rack to cool completely.
  7. Beat the softened cream cheese and butter until smooth. Add the vanilla and salt, then gradually beat in the powdered sugar until creamy.
  8. Spread the frosting over the completely cooled cake. Refrigerate the frosted cake, covered, and serve chilled or let individual pieces sit briefly at room temperature.

Notes

Freshly grate the carrots for the best moisture and do not squeeze out their natural liquid unless they are unusually wet. Drain the pineapple thoroughly. Optional pecans or walnuts can be toasted at 350°F (175°C) for 5–8 minutes before adding. Keep the frosted cake refrigerated and use within about 4–5 days.