Easy Homemade Carrot Cake Recipe Moist
This moist carrot cake is packed with freshly grated carrots, warm spices and a creamy cream-cheese frosting. It's perfect for Easter, birthdays, brunch or a cozy weekend dessert.
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Ingredients
For the Cake
2 cups all-purpose flour
2 cups finely grated carrots
1½ cups granulated sugar
1 cup vegetable oil
4 large eggs
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup chopped walnuts or pecans, optional
For the Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
How to Make Carrot Cake
1. Prepare the oven
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
2. Mix the dry ingredients
Whisk together flour, cinnamon, nutmeg, baking soda, baking powder and salt.
3. Mix the wet ingredients
In another bowl, whisk the sugar, oil, eggs and vanilla until smooth.
4. Combine
Gradually add the dry ingredients to the wet mixture. Fold in the grated carrots and nuts until just combined. Don't overmix.
5. Bake
Pour the batter into the prepared pan and bake for approximately 35–40 minutes or until a toothpick inserted in the center comes out clean.
6. Cool completely
Let the cake cool completely before frosting.
7. Make the frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then beat until creamy.
8. Frost and serve
Spread the frosting over the cooled cake. Add chopped pecans or walnuts on top if desired.
Tips for the Best Carrot Cake
Grate carrots fresh for the best moisture and flavor.
Don't squeeze the moisture out of the carrots.
Let the cake cool completely before adding frosting.
Toasting the nuts first gives the cake even more flavor.
For a classic bakery-style presentation, add a light sprinkle of chopped pecans on top.
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