This Moist Carrot Cake Recipe with Cream Cheese Icing is perfectly spiced, incredibly tender, and topped with the dreamiest frosting. Discover your new favorite bake today!
The Ultimate Moist Carrot Cake Recipe with Cream Cheese Icing
If you've been hunting for the perfect weekend baking project or a show-stopping dessert for your next family gathering, you are in the right place. Today, I am so excited to share my absolute favorite Moist Carrot Cake Recipe with Cream Cheese Icing.
There is just something incredibly comforting about a slice of homemade cake. But why is this specific Moist Carrot Cake Recipe with Cream Cheese Icing a cut above the rest? It all comes down to the perfect balance of flavors and textures. We use a combination of brown sugar and a neutral oil to guarantee a truly Moist Carrot Cake, keeping the crumb tender for days. The warm spices—cinnamon, nutmeg, and a hint of clove—perfectly elevate the natural sweetness of the freshly grated carrots.
Of course, a great Carrot Cake Recipe is nothing without its better half. The crowning glory of this dessert is the thick, tangy, and lusciously sweet Cream Cheese Icing. Whipped to fluffy perfection, it provides that classic flavor contrast that makes every single bite irresistible.
Here is exactly how to make this foolproof Moist Carrot Cake Recipe with Cream Cheese Icing at home.
Ingredients
For the Moist Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup granulated white sugar
1 cup packed light brown sugar
1 cup vegetable oil (or canola oil)
4 large eggs, room temperature
1 tablespoon pure vanilla extract
3 cups freshly grated carrots (about 5-6 medium carrots)
Optional: 1 cup chopped walnuts or pecans
For the Cream Cheese Icing:
16 oz (2 blocks) full-fat cream cheese, softened to room temperature
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar, sifted
1 ½ teaspoons pure vanilla extract
A pinch of salt to balance the sweetness
Instructions
Step 1: Prep Your Pans and Oven
Preheat your oven to 350°F (175°C).
Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper. This ensures your cakes pop out perfectly clean!
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, and oil until smooth and combined.
Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract.
Step 4: Bring the Batter Together
Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until no streaks of flour remain—be careful not to overmix!
Gently fold in the freshly grated carrots and the nuts (if using).
Step 5: Bake to Perfection
Divide the batter evenly between your prepared cake pans.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Do not ice the cakes while warm!
Step 6: Whip Up the Cream Cheese Icing
While the cakes cool, grab a large bowl and use a hand mixer (or stand mixer) to beat the softened cream cheese and butter together until completely smooth and creamy (about 2 minutes).
Add the vanilla extract and salt.
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then beat on high for a minute until light and fluffy.
Step 7: Frost and Serve
Once the cakes are entirely cool, place the first layer on your serving plate or cake stand.
Spread a generous layer of Cream Cheese Icing over the top.
Place the second cake layer on top and use the remaining icing to frost the top and sides of the cake.
Decorate with extra crushed walnuts or piped carrots if desired. Slice, serve, and enjoy!
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