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Moist Carrot Cake with Cream Cheese Frosting Recipe

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★★★★

3.9 from 89 reviews

This Moist Carrot Cake recipe combines tender shredded carrots with warm spices and a rich cream cheese frosting, delivering a classic dessert that is perfect for any occasion. With the option to include raisins, walnuts, and pineapple, this carrot cake is bursting with flavor and texture, baked to perfection in a 9×13 inch pan.

Ingredients

Scale

Cake Ingredients

  • 1/2 cup raisins (optional)
  • 2 cups all-purpose flour (250 grams)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil (120 ml) (or canola)
  • 1 3/4 cups brown sugar (158 grams) (lightly packed, preferably light)
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk (180 ml) (or 3/4 cup milk plus 2 teaspoons lemon juice)
  • 2 1/2 cups finely shredded carrot (fresh, not pre-shredded from bag)
  • 3/4 cup chopped walnuts (or pecans, optional)
  • 1/2 cup crushed pineapple (drained, optional)

Cream Cheese Frosting Ingredients

  • 1/2 cup unsalted butter (112 grams) (softened but still slightly firm)
  • 8 oz cream cheese (226 grams) (full fat, brick-style, softened)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2–3 cups powdered sugar (220–330 grams) (sifted)
  • 1 tablespoon whipping cream (optional, if frosting is too thick or sweet)
  • 1/2 cup chopped walnuts (optional, for topping)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch metal cake pan to prevent sticking.
  2. Soften Raisins: Place raisins in a small bowl with warm water and let them sit for 5 minutes to soften and separate. Drain and pat dry; set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, nutmeg, cloves, and salt until evenly combined. Set aside.
  4. Combine Wet Ingredients: In another large bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract until the mixture is smooth and no lumps of sugar or pieces of egg remain.
  5. Add Buttermilk: Gradually whisk the buttermilk into the wet mixture until fully incorporated.
  6. Add Carrots and Mix-ins: Stir in the finely shredded carrots, drained crushed pineapple, chopped walnuts, and the softened, dried raisins into the wet ingredients.
  7. Combine Wet and Dry Mixtures: Gently fold the dry flour mixture into the wet ingredients, stirring just enough to remove lumps of flour without overmixing.
  8. Bake the Cake: Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a cake tester inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and allow the cake to cool completely in the pan.
  9. Prepare Frosting: In a large bowl, beat the softened butter until creamy. Add softened cream cheese and continue to beat until smooth and well combined.
  10. Add Flavor and Sugar: Mix in the salt and fresh lemon juice along with 2 cups of sifted powdered sugar, starting the mixer on low speed to avoid powdery clouds.
  11. Adjust Frosting Sweetness: Gradually beat in the remaining powdered sugar a little bit at a time until the frosting reaches your desired sweetness and thickness. If too thick or sweet, incorporate 1 tablespoon of whipping cream to reach the perfect consistency.
  12. Frost the Cake: Spread the cream cheese frosting evenly over the cooled carrot cake.
  13. Optional Topping: Sprinkle chopped walnuts on top of the frosted cake for added texture and flavor.

Notes

  • For best results, use fresh shredded carrots instead of pre-shredded bagged carrots to ensure moisture and texture.
  • Raisins and pineapple are optional but add moisture and a sweet tart flavor to the cake.
  • Softening the cream cheese and butter properly helps achieve a smooth, creamy frosting without lumps.
  • If you don’t have buttermilk, mix 3/4 cup milk with 2 teaspoons lemon juice and let it sit for 5 minutes before adding.
  • The cake is best served at room temperature to enjoy the full flavor and moist texture.
  • Store leftover cake covered in the refrigerator for up to 5 days.

Keywords: moist carrot cake, classic carrot cake, carrot cake with cream cheese frosting, homemade carrot cake, spiced carrot cake

Find it online: https://foodiecara.com/moist-carrot-cake-with-cream-cheese-frosting-recipe/