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Moist Carrot Cake with Cream Cheese Frosting

A super moist and flavorful carrot cake topped with thick cream cheese frosting. Perfect for any celebration or cozy afternoon treat.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

For The Carrot Cake
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup brown sugar packed
  • 1 cup white sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots finely shredded for best texture
  • 3/4 cup crushed pineapple drained
  • 1/2 cup chopped walnuts optional but awesome
  • 1/2 cup raisins if you’re into that kind of thing
For The Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 teaspoons vanilla extract
  • 3 and 1/2 cups powdered sugar

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat the brown sugar, white sugar, and vegetable oil until smooth.
  4. Add eggs one by one, mixing well after each. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Fold in the grated carrots, crushed pineapple, chopped walnuts, and raisins if using. Mix gently.
  7. Divide the batter evenly into the prepared pans. Smooth the tops.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Let cakes cool in pans for 10 minutes before turning out onto wire racks. Cool completely before frosting.
  10. In a bowl, beat cream cheese and butter until fluffy. Add vanilla extract.
  11. Gradually add powdered sugar while beating until frosting is smooth and creamy.
  12. Place one cake layer on a serving plate. Spread a thick layer of frosting over the top.
  13. Top with the second cake layer and frost the top and sides. Decorate as desired.

Notes

Use freshly grated carrots for best results. Drain pineapple well to avoid soggy cake. Chill the cake before slicing for cleaner layers. Cake can be made ahead and stored in the fridge for up to 4 days. Freeze unfrosted layers for up to one month.