Easy & Moist Carrot Cake with Cream Cheese Frosting

Welcome to your new favorite dessert! This easy and moist carrot cake recipe is truly a showstopper, boasting an incredibly tender crumb, warm spices, and a generous layer of tangy, sweet cream cheese frosting. With simple ingredients and straightforward steps, you’ll feel confident creating this homemade carrot cake, perfect for any occasion. Let’s bake something wonderful together!

Delving into culinary history reveals that carrot cake has roots stretching back centuries, evolving from more savory puddings to the sweet dessert we enjoy today, according to this article on the rich history of carrot cake.

Why You’ll Love This Carrot Cake Recipe

This isn’t just any carrot cake; it’s the one you’ll want to make again and again. Here’s why this delightful carrot cake will become a cherished recipe in your kitchen:

• Incredibly Moist Crumb: Every slice offers a soft, tender texture that practically melts in your mouth, thanks to the perfect balance of wet and dry ingredients.
• Perfectly Balanced Spices: Warm ground cinnamon creates a comforting aroma and flavor profile that complements the sweetness of the carrots beautifully.
• Smooth, Creamy Frosting: Our tangy cream cheese frosting is luscious and rich, making an ideal pairing for the spiced carrot cake layers.
• Simple & Homemade Appeal: Despite its impressive appearance, this recipe uses everyday ingredients and easy-to-follow steps, making homemade baking accessible.
• Crowd-Pleasing Dessert: This classic carrot dessert always receives rave reviews, making it perfect for holidays, celebrations, or just a special treat.

Ingredients for Carrot Cake

Gathering your ingredients is the first step to creating this delicious carrot cake. Ensure all refrigerated items like eggs and cream cheese are at room temperature unless specified.

For the Carrot Cake Layers:

• 2 cups all-purpose flour, spooned and leveled (260g)
• 2 teaspoons baking soda, important to level the teaspoon, see tips
• ½ teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups vegetable oil (295ml)
• 1 cup granulated sugar (200g)
• 1 cup lightly packed brown sugar (190g)
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups grated peeled carrots, 5 to 6 medium carrots (300g)
• 1 cup coarsely chopped pecans (120g)
• ½ cup raisins (70g)

For the Cream Cheese Frosting:

• 8 ounces block cream cheese, at room temperature (225g)
• 2 teaspoons cornstarch, optional
• 1 ¼ cups powdered sugar (140g)
• ⅓ cup cold heavy cream, not plain whipping cream, see tips (80ml)
• ½ cup coarsely chopped pecans, for topping cake (50g)

Notes & Substitutions

These insights will help you customize and troubleshoot your classic carrot cake.

• Flour Options: You can experiment with whole spelt flour for a nuttier flavor or a gluten-free all-purpose blend for a gluten-free carrot cake. Ensure your chosen blend contains xanthan gum.
• Baking Soda Freshness: Fresh baking soda is crucial for proper leavening. Check its potency by mixing a teaspoon with a bit of vinegar; it should bubble vigorously. Brown sugar adds moisture and a slight acidity that activates the baking soda.
• Oil Alternatives: Feel free to substitute vegetable oil with other neutral-flavored oils like avocado oil or safflower oil. These oils contribute to the cake’s moist texture.
• Nuts and Raisins: The pecans and raisins are optional. If you prefer, omit one or both, or replace them with other mix-ins like shredded coconut.
• Heavy Cream vs. Whipping Cream: For the frosting, always use cold heavy cream (at least 36% milkfat) to achieve the best whipped consistency and stability. Whipping cream (around 30-35% milkfat) might not whip as firmly.

Equipment Needed

Having the right tools makes baking this carrot cake a breeze!

• Two 9-inch round cake pans
• Parchment paper
• Large and medium mixing bowls
• Whisk
• Rubber spatula
• Handheld mixer (essential for the frosting)
• Cooling racks
• Hand grater for carrots (a food processor works too)

How to Make Easy Carrot Cake

Creating this beautiful homemade carrot cake is a rewarding process. Follow these step-by-step instructions for perfect results.

For the Cake

1. Heat oven and prepare pans: Position a rack in the middle of your oven. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans. Line the bottom of each pan with parchment paper, then grease the top of the parchment paper. Alternatively, grease and flour the bottom and sides of both pans. This preparation ensures your moist carrot cake won’t stick.
2. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until they are very well blended. Whisking thoroughly prevents pockets of unmixed ingredients.
3. Prepare wet ingredients: In a separate large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined. Add the large eggs one at a time, whisking after each addition until fully incorporated.
4. Make the batter: Switch to a large rubber spatula. Scrape down the sides and bottom of the wet ingredients bowl to ensure everything is mixed. Add the dry ingredients to the wet mixture in three parts, gently stirring with the spatula until just combined after each addition. Be careful not to overmix the batter; stop as soon as the dry ingredients disappear and the batter is smooth. Overmixing can lead to a tough cake.
5. Stir in additions: Gently stir in the grated carrots, coarsely chopped pecans, and raisins until evenly distributed throughout the batter.
6. Bake cake layers: Divide the prepared carrot cake batter evenly between the two prepared cake pans. Bake for 35 to 45 minutes, or until the tops of the cake layers are springy when lightly touched. A toothpick inserted into the center of each cake should come out clean, indicating it’s fully baked.
7. Cool them: Remove the baked cakes from the oven. Let them cool in their pans on a wire rack for 15 minutes. Then, carefully invert the cake layers onto cooling racks. Gently peel off the parchment paper. Allow the cake layers to cool completely before attempting to frost them. If a cake layer seems stuck, leave the pan upside down for a little longer, letting gravity assist. Cooling completely prevents the frosting from melting.

For the Cream Cheese Frosting

1. Prep dry ingredients: In a medium bowl, whisk or sift together the cornstarch (if using) and powdered sugar. Setting this aside ensures a smooth addition later.
2. Beat cream cheese: In a large bowl, use a handheld mixer to beat the room temperature block cream cheese on medium speed. Beat for 1 to 2 minutes until it becomes very smooth, whipped, and creamy. This step is crucial for lump-free frosting.
3. Combine ingredients: With the mixer on low speed, gradually add the cornstarch and powdered sugar mixture to the cream cheese, a heaped spoonful at a time. Continue mixing until the sugar is thoroughly combined and no lumps remain.
4. Add the cream: Pour in the cold heavy cream. Increase the mixer speed to medium to medium-high and beat for 2 to 3 minutes, or until the frosting is light, whipped, and creamy. If the frosting is not whipping, transfer the bowl to the fridge and chill for 15 minutes, then try beating again. This frosting should resemble the texture of classic whipped cream.
5. Chill and assemble the cake: Chill the frosting, covered, in the refrigerator until it is firm enough to use. Once the carrot cake layers are completely cool, place one layer on your serving plate or cake stand. Frost the top of this layer, then carefully place the second cake layer on top. Add the remaining frosting to the top of the cake. Use a butter knife or small spatula to swirl the frosting artfully. For a rustic look, leave the sides of the cake unfrosted. Finish your incredible carrot cake by sprinkling the remaining ½ cup of coarsely chopped pecans on top.

Pro Tips for the Best Carrot Cake

Achieve baking perfection with these expert tips for your best carrot cake.

• Accurate Flour Measurement: Always spoon flour into your measuring cup and then level it with a straight edge. Scooping directly can compact the flour, leading to a dry cake.
• Properly Level Baking Soda: Use a straight edge, like the back of a knife, to level off your baking soda measurement for precise leavening.
• Grating Carrots: Use the small holes of a hand grater for finely grated carrots. This ensures they soften beautifully into the cake and distribute their moisture evenly.
• Don’t Overmix the Batter: Overmixing develops gluten, resulting in a tough cake. Understanding how to prevent excessive gluten formation is crucial for achieving a tender crumb in cakes, as detailed in this guide on the role of gluten in cake texture. Mix until ingredients are just combined.
• Cool Cake Layers Completely: Warm cake layers will melt your cream cheese frosting. Ensure they are fully cooled, even slightly chilled, before frosting for clean application.
• Troubleshoot Frosting Thickness: If your frosting seems too thin, chill it in the refrigerator for 15-30 minutes to firm up. If it’s too thick, add a tiny splash more cold heavy cream, a teaspoon at a time, until desired consistency.

Serving, Storage, and Variations

Make the most of your delicious carrot cake with these tips for serving, storing, and creative variations.

• Serving: Serve this carrot cake chilled for a firmer frosting, or at room temperature for a softer, more decadent experience.
• Storage: Store the frosted carrot cake in an airtight container in the refrigerator for up to 1 week. The cream cheese frosting requires refrigeration.
• Unfrosted Layers: You can refrigerate unfrosted cake layers, tightly wrapped, for up to 5 days. For longer storage, freeze unfrosted layers for up to 3 months. Thaw in the refrigerator before frosting.
• Cupcakes: Transform this recipe into amazing carrot cake cupcakes! Reduce the baking time to approximately 20-25 minutes, or until a toothpick comes out clean.
• Single-Layer or Bundt Cake: For a simpler presentation, bake the entire batter in a single 9×13-inch pan or a bundt cake pan. Adjust baking time accordingly.
• Add Pineapple: For an extra burst of moisture and tangy sweetness, fold in ½ cup of well-drained, crushed pineapple with the carrots.
• Other Spices: Enhance the spice profile with a pinch of ground nutmeg, ginger, or allspice, in addition to the cinnamon.
• Nut Substitute: If pecans aren’t your preference, substitute them with an equal amount of chopped walnuts.

Nutrition Information

This nutrition information is an estimate based on the ingredients and assumes 16 servings per cake.

Frequently Asked Questions

Here are some common questions about making this delightful carrot cake.

• Can I use gluten-free flour? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum for similar results.
• What oil can I use besides vegetable oil? Avocado oil, safflower oil, or melted coconut oil (if you don’t mind a slight coconut flavor) are excellent neutral alternatives.
• Can I use baking powder instead of baking soda? No, baking soda is specifically called for because it reacts with the acidity in the brown sugar, creating the perfect rise and texture.
• How can I prevent a greasy cake? Ensure you accurately measure the oil and do not overmix the batter. Overmixing can release more oil from the batter.
• Can I make the cake ahead of time? Absolutely! You can bake the cake layers up to 2 days in advance, cool them completely, wrap them tightly, and store them in the refrigerator before frosting.
• How do I adjust for walnuts or extra spices? Simply swap pecans for walnuts in the same quantity. For extra spices, add ½ teaspoon of ground nutmeg or ginger along with the cinnamon.

Conclusion

This easy and moist carrot cake recipe is a true celebration of comforting flavors and textures. With its tender crumb, warm spices, and decadent cream cheese frosting, it’s a dessert that brings joy with every forkful. We hope you feel empowered and confident to bake this beautiful classic. Give this homemade carrot cake a try, and watch it become a treasured recipe in your collection. Share your baking success and tell us what you think in the comments below!

Easy & Moist Carrot Cake with Cream Cheese Frosting

Indulge in this deliciously moist carrot cake, featuring a perfect blend of spices, tender grated carrots, crunchy pecans, and sweet raisins. Crowned with a rich and tangy cream cheese frosting, it’s a delightful treat perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 550 kcal

Equipment

• Oven
• 9-inch round cake pans (2)
• Parchment Paper
• Medium bowls (2)
• Whisk
• Large rubber spatula
• Cooling racks
• Handheld mixer
• Large Bowl
• Butter knife or small spatula

Ingredients

  

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For the Cake

• 2 cups all-purpose flour spooned and leveled (260g)
• 2 teaspoons baking soda important to level the teaspoon, see tips
• ½ teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups vegetable oil (295ml)
• 1 cup granulated sugar (200g)
• 1 cup lightly packed brown sugar (190g)
• 1 teaspoon vanilla extract
• 4 large eggs at room temperature
• 3 cups grated peeled carrots 5 to 6 medium carrots (300g)
• 1 cup coarsely chopped pecans (120g)
• ½ cup raisins (70g)

For the Cream Cheese Frosting

• 8 ounces block cream cheese at room temperature (225g)
• 2 teaspoons cornstarch optional
• 1 ¼ cups powdered sugar (140g)
• ⅓ cup cold heavy cream not plain whipping cream, see tips (80ml)

For topping

• ½ cup coarsely chopped pecans (50g)

Instructions

 

Cake Layers

• Preheat oven to 350°F (180°C) and prepare two 9-inch round cake pans by greasing, lining with parchment paper, and greasing again, or by greasing and flouring.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until thoroughly blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla, then add eggs one at a time, whisking after each addition.
• Using a large rubber spatula, scrape the bowl and gently fold the dry ingredients into the wet mixture in three parts until smooth, then stir in the carrots, nuts, and raisins.
• Divide the batter evenly between the prepared pans and bake for 35 to 45 minutes, or until the tops are springy and a toothpick inserted into the center comes out clean.
• Remove cakes from the oven and cool in pans for 15 minutes before inverting them onto cooling racks; remove parchment and cool completely before frosting.

Cream Cheese Frosting

• In a medium bowl, whisk or sift the optional cornstarch and powdered sugar together, then set aside.
• Using a handheld mixer, beat the room-temperature cream cheese in a large bowl on medium speed for 1 to 2 minutes until it is very smooth, whipped, and creamy.
• With the mixer on low speed, gradually add the reserved cornstarch and powdered sugar mixture to the cream cheese until thoroughly combined.
• Pour in the cold heavy cream and beat on medium to medium-high speed for 2 to 3 minutes until the frosting is whipped and creamy, chilling it for 15 minutes if it doesn’t whip properly; chill covered until ready to use.

Assembly

• Once cake layers are completely cool, frost the top of one layer, place the second layer on top, then spread the remaining frosting on top and swirl with a knife or spatula, leaving the sides unfrosted, and finish with a handful of nuts.

Notes

Ensure baking soda is precisely leveled for best results. For a smooth batter and creamy frosting, make sure eggs and cream cheese are at room temperature. If the frosting doesn’t whip up, chilling it for 15 minutes can help achieve the desired texture. Leaving the cake sides unfrosted offers a rustic, appealing look.

Nutrition

Calories: 550kcalCarbohydrates: 80gProtein: 7gFat: 40gSodium: 350mgFiber: 4gSugar: 60g

Keyword Moist Carrot Cake

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