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Best Moist Carrot Cake Recipe: Easy, Tender, and Creamy

Best Moist Carrot Cake Recipe

A soft, warmly spiced carrot cake made with freshly grated carrots and neutral oil, finished with creamy full-fat cream cheese frosting. Make it in a 9 x 13-inch pan or as two 8-inch round cakes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Carrot Cake
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 cup (240 ml) Neutral oil
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3 cups (about 300 g) Finely grated carrots
  • 1 cup (100-120 g) Chopped pecans or walnuts, optional
  • 1/2 cup (about 80 g) Raisins, optional
Cream Cheese Frosting
  • 8 ounces (225 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3-4 cups (360-480 g) Powdered sugar
  • 1-2 teaspoons Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch pan and line the bottom with parchment, or grease and line two 8-inch round cake pans.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.
  3. In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  4. Add the dry ingredients to the wet ingredients and stir only until the flour disappears. Do not overmix.
  5. Fold in the finely grated carrots, along with the optional nuts and raisins.
  6. Pour the batter into the prepared pan. Bake a 9 x 13-inch cake for about 30–35 minutes, or bake round cakes for 30–40 minutes, until a toothpick comes out with a few moist crumbs.
  7. Cool the cake completely, for 1 hour or longer, before frosting.
  8. Beat the softened cream cheese and butter until smooth. Gradually beat in 3–4 cups powdered sugar, then add the vanilla and salt; use less sugar for softer frosting and more for firmer frosting.
  9. Spread the frosting over the cooled cake. If the frosting is too soft, refrigerate it briefly before spreading or chill the finished cake before serving.

Notes

Use freshly grated carrots and do not wring them dry. For extra flavor, toast the pecans or walnuts at 350°F (175°C) for 7–10 minutes, cool them, and chop before adding. Store the frosted cake refrigerated because the frosting contains cream cheese.