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The Ultimate Moist Carrot Cake with Classic Cream Cheese Frosting

Close-up of a moist slice of carrot cake recipe, layered with cream cheese frosting and topped with pecans.
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Bake this classic carrot cake from scratch for a tender, spiced dessert guaranteed to be moist. It features a rich cream cheese frosting perfect for any celebration.

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 ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots (about 1 pound)
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup crushed pineapple, drained (optional, for extra moisture)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate large bowl, whisk the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time until fully incorporated.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots, pecans/walnuts, and crushed pineapple (if using).
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until creamy. Stir in the vanilla extract.
  10. Once the cakes are completely cool, frost the layers and stack them. Frost the top and sides of the cake.

Notes

  • For the moistest cake, use fresh carrots and ensure your pineapple is well-drained before adding it to the batter.
  • Do not overbake the cake; check for doneness early to prevent dryness.
  • If you skip the pineapple, add 1/4 cup of buttermilk to the batter for added moisture.
  • Chill the frosting for 15 minutes if it becomes too soft before you frost the cake.

Nutrition

Find it online: https://yumdrizzle.com/carrot-cake-recipe/