🥕 Moist Carrot Cake with Cream Cheese Frosting

by

🍰 Ingredients

For the cake:

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) brown sugar
  • 1 cup (240ml) vegetable oil (canola or sunflower oil works best)
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups (250g) grated carrots (about 4–5 medium carrots)
  • ¾ cup (75g) chopped walnuts or pecans (optional)
  • ½ cup (80g) crushed pineapple, well-drained (optional, but adds extra moisture)

For the cream cheese frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 tsp vanilla extract
  • Pinch of salt
  • 3 to 4 cups (360–480g) powdered sugar, sifted

📝 Instructions

Step 1: Prep the oven and pans

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch (23 cm) round cake pans, or line with parchment paper.

Step 2: Mix dry ingredients

  1. In a large bowl, whisk together:
    • Flour
    • Baking powder
    • Baking soda
    • Cinnamon
    • Nutmeg
    • Salt

Set aside.

Step 3: Mix wet ingredients

  1. In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth.
  2. Add eggs one at a time, mixing well after each.
  3. Stir in the vanilla extract.

Step 4: Combine

  1. Gradually add the dry ingredients into the wet mixture and mix until just combined.
  2. Fold in the grated carrots.
  3. Add the nuts and pineapple (if using) and mix gently.

Step 5: Bake

  1. Divide the batter evenly between the two prepared pans.
  2. Smooth the tops with a spatula.
  3. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the frosting

  1. In a large bowl, beat the cream cheese and butter until light and creamy.
  2. Add vanilla and a pinch of salt.
  3. Gradually mix in the powdered sugar, 1 cup at a time, until smooth and fluffy.

Step 7: Assemble the cake

  1. Place one cake layer on your serving plate.
  2. Spread a thick layer of frosting on top.
  3. Add the second cake layer and frost the top and sides.
  4. Decorate with chopped nuts, carrot ribbons, or a sprinkle of cinnamon if desired.

💡 Tips:

  • Storage: Keep in the fridge up to 5 days. Bring to room temp before serving.
  • Freezing: You can freeze the cake layers (unfrosted) for up to 3 months.
  • No nuts? No problem — replace with raisins or just skip them.