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Moist Carrot Cake

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A classic two-layer carrot cake that’s moist and perfectly spiced, topped with a silky cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 4 to 5 medium carrots)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Set aside.
  3. Whisk granulated sugar and vegetable oil in a large bowl until blended.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in grated carrots and vanilla.
  5. Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold by hand until just combined.
  6. Fold in the chopped nuts if using.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the cakes cool in the pans for 10 minutes. Invert them onto a wire rack and cool completely.
  10. Beat softened cream cheese and butter in a large bowl until smooth for the frosting.
  11. Gradually add powdered sugar until combined. Beat in vanilla and salt, and then beat until light and fluffy.
  12. When the cakes are completely cool, place one layer on a plate. Spread about one-third of the frosting over it. Top with the second layer and frost the top and sides.

Notes

For a lighter sweetness, reduce the granulated sugar to 1 1/4 cups and taste the batter for balance. Store the frosted cake in the fridge for up to 4 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/classic-moist-carrot-cake/