Carrot Cake Recipe That Stays Moist, Tender, and Classic
A moist carrot cake recipe with warm spice, tender layers, and smooth cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 1/4 cups neutral oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 3/4 cup chopped walnuts or pecans
- 1/2 cup raisins, optional
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Heat the oven to 350°F.
- Grease and line two 9-inch round cake pans.
- Whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth.
- Add the eggs one at a time, then whisk in the vanilla.
- Stir the grated carrots into the wet mixture.
- Add the nuts and raisins if using.
- Fold in the dry ingredients just until combined.
- Divide the batter between the prepared pans.
- Bake for 30 to 36 minutes.
- Cool the cakes in the pans for 15 minutes, then transfer to a rack.
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar gradually, then mix in the vanilla and salt.
- Cool the cake layers completely.
- Frost the cake, stack the layers, and finish the top and sides.
Notes
- Grate the carrots finely for the best texture.
- Do not overmix the batter.
- Cool the cake fully before frosting.
- Chill briefly before slicing for cleaner pieces.
Find it online: https://slicesync.com/carrot-cake-recipe/