Moist Carrot Cake with Cream Cheese Frosting Recipe

If there’s one dessert that never fails to make a splash at gatherings, it’s the Moist Carrot Cake with Cream Cheese Frosting. This classic treat is a celebration of flavors and textures: tender layers of spiced carrot cake, flecked with sweet carrots and juicy pineapple, all enveloped in a tangy, luscious cream cheese frosting. Whether you’re baking for a holiday, a birthday, or just to satisfy a sweet craving, this recipe promises a rich, moist crumb and a dreamy finish that will have everyone asking for seconds.

Ingredients You’ll Need

Every ingredient in this recipe plays an important role, from the warmth of the spices to the creamy tang of the frosting. Gather these simple kitchen staples—each one adds to the irresistible taste, moist texture, or beautiful color of your finished cake.

• All-purpose flour: The sturdy foundation that gives the cake structure without making it heavy.
• Baking powder and baking soda: These leaveners ensure your cake rises perfectly light and fluffy.
• Salt: Just a touch brings out the flavors of the spices and sweetness.
• Ground cinnamon, nutmeg, and ginger: This trio infuses the cake with cozy, aromatic warmth.
• Granulated and brown sugar: A blend of sugars adds depth and keeps the crumb moist.
• Vegetable oil: Oil is key for a super-moist crumb that stays fresh for days.
• Eggs: They bind the ingredients together and add richness to each bite.
• Vanilla extract: Just a splash enhances all the other flavors beautifully.
• Finely grated carrots: The star! Shredded carrots add sweetness, moisture, and classic color.
• Crushed pineapple: Don’t skip this—it gives extra juiciness and subtle tropical flair.
• Chopped walnuts or pecans (optional): For a delightful crunch and nutty depth.
• Raisins (optional): Little bursts of sweetness that complement the spices and carrot.
• Cream cheese (for frosting): Silky and tangy, this forms the base of that irresistible topping.
• Unsalted butter (for frosting): Makes the frosting extra creamy and rich.
• Powdered sugar (for frosting): Sweetens and thickens the frosting to the perfect spreadable texture.
• Vanilla extract (for frosting): Adds a gentle sweetness and warmth to the frosting.
• Heavy cream (for frosting, optional): A splash can make the frosting ultra-smooth and fluffy.

How to Make Moist Carrot Cake with Cream Cheese Frosting

Step 1: Prepare Your Pans and Oven

Begin by preheating your oven to 350°F. Grab two 9-inch round cake pans and grease them well, then dust with flour or line with parchment paper. This little bit of prep ensures your cake layers come out clean and beautiful every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Blending these dry ingredients first helps the spices distribute evenly throughout the cake so every bite is bursting with flavor.

Step 3: Combine Sugars, Oil, Eggs, and Vanilla

In a large mixing bowl, whisk together the granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and glossy. This combination is the secret to the rich, moist crumb that defines a perfect Moist Carrot Cake with Cream Cheese Frosting.

Step 4: Add Carrots and Pineapple

Stir in the finely grated carrots and well-drained crushed pineapple. The carrots melt into the batter, and the pineapple infuses it with extra moisture and a hint of brightness you’ll love.

Step 5: Bring It All Together

Gradually fold the dry ingredients into the wet, mixing just until no dry streaks remain. If you like, gently stir in the nuts and raisins at this stage for a little extra texture and flavor—your cake, your rules!

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared pans. Slide them into the preheated oven, and bake for 30 to 35 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool Completely

Let the cakes rest in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely. Don’t rush this step—frosting a warm cake can lead to a melty mess!

Step 8: Make the Cream Cheese Frosting

While the cakes cool, beat together the softened cream cheese and butter until creamy and lump-free. Gradually add in the powdered sugar, then mix in the vanilla extract and a tablespoon of heavy cream if you’d like a softer, fluffier texture. This dreamy frosting is what makes Moist Carrot Cake with Cream Cheese Frosting so special.

Step 9: Assemble and Frost

Place one cake layer on your serving plate and spread a generous layer of frosting over the top. Stack the second cake layer and cover the top and sides with the remaining frosting. Swirl it artfully, or smooth it out for a classic finish—either way, you can’t go wrong.

How to Serve Moist Carrot Cake with Cream Cheese Frosting

Garnishes

Finish your masterpiece with a flourish. Sprinkle chopped walnuts or pecans around the edge, or add a few curls of carrot or a dusting of cinnamon for a pop of color and extra flavor. These little touches make your Moist Carrot Cake with Cream Cheese Frosting look as irresistible as it tastes.

Side Dishes

Pair your cake with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for an even more decadent dessert. A cup of hot coffee or spiced chai is also a perfect companion, balancing the cake’s sweetness and enhancing its spice notes.

Creative Ways to Present

If you’re serving a crowd, cut the cake into individual squares or bake as cupcakes for easy sharing. For a special occasion, layer the cake with extra thick frosting and decorate with edible flowers or candied carrot curls—your Moist Carrot Cake with Cream Cheese Frosting will be the talk of the table!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered in the refrigerator for up to 5 days. The frosting helps seal in moisture, so every slice stays as tender and delicious as the day it was baked. Just make sure to press a piece of plastic wrap directly against any cut surfaces to prevent drying out.

Freezing

To freeze, wrap individual slices or whole unfrosted cake layers tightly in plastic wrap and then foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge, and if you’re freezing frosted cake, just know the texture of the frosting may soften a bit, but the flavor will remain wonderful.

Reheating

Enjoy chilled straight from the fridge, or let slices come to room temperature for about 30 minutes for the best flavor and texture. If you prefer warm cake, a quick 10-second zap in the microwave will make it taste freshly baked (just be careful not to overdo it so the frosting stays creamy).

FAQs

Can I make Moist Carrot Cake with Cream Cheese Frosting ahead of time?

Absolutely! You can bake the cake layers a day or two in advance and store them (wrapped tightly) at room temperature or in the fridge. Frost the cake the day you plan to serve it for the freshest taste and texture.

What can I use instead of pineapple?

If you don’t have pineapple on hand, you can substitute applesauce or even a little extra grated carrot. The pineapple adds a unique moisture and subtle tang, though, so the flavor and texture will change slightly.

Can I make this recipe gluten-free?

Yes, simply swap in a high-quality 1:1 gluten-free flour blend. The results are still deliciously moist, though the cake may be a touch more delicate, so handle with care when layering and frosting.

How do I prevent my cake from being dry?

Be sure to measure your flour accurately and avoid overbaking. The crushed pineapple and oil provide plenty of moisture, so as long as you follow the recipe and don’t overmix, your Moist Carrot Cake with Cream Cheese Frosting should be perfectly tender every time.

Can I turn this into cupcakes?

Definitely! Just divide the batter among lined muffin tins and bake for about 18–20 minutes. Top each cupcake with a swirl of cream cheese frosting for an adorable, portable treat.

Final Thoughts

There’s something magical about sharing a slice of Moist Carrot Cake with Cream Cheese Frosting with friends and family. Whether you’re a lifelong carrot cake fan or trying it for the first time, this recipe is sure to become a favorite in your kitchen. Give it a try, and enjoy every sweet, spiced, and creamy bite!

Moist Carrot Cake with Cream Cheese Frosting Recipe

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4.7 from 22 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Moist Carrot Cake with Cream Cheese Frosting is a classic, flavorful dessert perfect for any occasion. Featuring finely grated carrots, crushed pineapple for extra moisture, and warm spices like cinnamon, nutmeg, and ginger, this layered cake offers a tender crumb with rich cream cheese frosting. Optional nuts and raisins add texture and sweetness, making it a crowd-pleaser that balances sweetness and spice beautifully.

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Ingredients

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For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon heavy cream (optional, for consistency)

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Instructions

1. Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. Combine wet ingredients: In a large mixing bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
4. Add carrots and pineapple: Stir in the finely grated carrots and drained crushed pineapple, mixing thoroughly for even distribution.
5. Incorporate dry ingredients: Gradually fold the flour mixture into the wet ingredients until just combined, being careful not to overmix to keep the cake tender.
6. Add nuts and raisins: Gently fold in chopped walnuts or pecans and raisins if using, to add texture and bursts of sweetness.
7. Bake the cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
9. Make the frosting: Beat softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, mixing well. Blend in vanilla extract and heavy cream if the frosting needs loosening for spreading.
10. Assemble the cake: Place one cake layer on a serving plate, spread a generous amount of frosting on top, then add the second layer. Cover the entire cake with the remaining frosting evenly. Refrigerate if desired before serving to set the frosting.

Notes

• For extra moistness, the crushed pineapple is essential—it enhances both flavor and texture.
• You can bake the cake layers a day in advance, tightly wrapped in plastic wrap, to save time on the day of serving.
• This batter can also be used for cupcakes; adjust the baking time to 18–20 minutes accordingly.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 510
• Sugar: 46g
• Sodium: 360mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg