Introduction

This moist classic carrot cake is a beloved dessert that combines warm spices, grated carrots, and a rich cream cheese frosting. Perfect for celebrations or a cozy treat, it offers a delightful balance of flavors and textures that everyone will enjoy.

A slice of carrot cake on a white plate shows one thick layer of moist, brown cake filled with visible small orange carrot pieces and dark spots, likely nuts or raisins. The top is covered with a thick layer of smooth white cream cheese frosting that drapes slightly over the sides. The side view highlights the soft texture of the cake and the creamy frosting on top, with some small nut pieces visible peeking out on the right side near the frosting edge. The background is softly blurred with warm wooden tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups granulated sugar
3/4 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3 cups grated carrots (about 3-4 medium carrots)
1 cup chopped pecans or walnuts (optional)

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Step 3: In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Step 5: Fold in the grated carrots and chopped nuts if using.
Step 6: Pour the batter into the prepared baking pan and spread evenly.
Step 7: Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Step 9: While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Step 10: Gradually add the powdered sugar, beating until well combined.
Step 11: Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, if needed, to reach your desired spreading consistency.
Step 12: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Tips & Variations

For extra moisture, add 1/2 cup crushed pineapple (drained) to the batter along with the carrots.
Swap walnuts for pecans or omit nuts entirely if preferred.
Use freshly grated carrots for the best texture and flavor.
For a dairy-free frosting, try a coconut cream frosting as an alternative.

Storage

Store the carrot cake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness. Before serving, let the cake sit at room temperature for about 30 minutes for the best taste and texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A three-layer carrot cake slice with visible orange carrot bits mixed in a light brown moist crumb, each layer separated by a thick, smooth white cream cheese frosting. The top of the cake is covered with the same creamy frosting and sprinkled with small, chopped nuts. The sides show the frosting and nuts pressed onto the cake edges. The slice sits on a white plate with subtle ridged edges, placed on a white marbled surface. The background is softly blurred, focusing on the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or add some separately to help the cake hold together.

How can I make the cake more moist?

Adding ingredients like crushed pineapple or unsweetened applesauce can increase moisture. Avoid overbaking and be careful not to overmix the batter, as these can also affect the cake’s texture.

Moist Classic Carrot Cake 4 Ways Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

This Moist Classic Carrot Cake recipe combines the warmth of cinnamon, nutmeg, and cloves with tender grated carrots for a rich, flavorful dessert. Topped with a luscious cream cheese frosting, this carrot cake offers a perfect balance of sweetness and spice, making it a delightful treat for any occasion. The recipe includes optional nuts for added texture and can be made in a 9×13 inch pan.

Author: Marco
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Wet Ingredients

1 1/2 cups granulated sugar
3/4 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3 cups grated carrots (about 3–4 medium carrots)
1 cup chopped pecans or walnuts (optional)

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agent.
Combine wet ingredients: In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
Combine wet and dry: Gradually add the wet mixture to the dry ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
Add carrots and nuts: Fold in the grated carrots and chopped nuts, if using, evenly through the batter for texture and flavor.
Pour batter into pan: Pour the batter into the prepared baking pan, smoothing the surface evenly with a spatula.
Bake the cake: Bake for 30-40 minutes until a wooden skewer inserted in the center comes out clean, indicating the cake is fully baked.
Cool the cake: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely to room temperature.
Prepare frosting: While the cake cools, beat the softened cream cheese and butter in a medium bowl until smooth and creamy using an electric mixer.
Add powdered sugar: Gradually beat in the powdered sugar until the frosting is well combined and smooth.
Add vanilla and milk: Stir in vanilla extract and 2 tablespoons of milk. Add additional milk one tablespoon at a time if needed to achieve the desired consistency for spreading.
Frost the cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top with a spatula or knife.

Notes

Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
Grate the carrots finely for a tender texture throughout the cake.
Chopped nuts are optional but add a nice crunch and flavor contrast.
For a dairy-free option, substitute cream cheese and butter with vegan alternatives.
Store the cake covered in the refrigerator to keep the cream cheese frosting fresh.

Keywords: carrot cake, classic carrot cake, cream cheese frosting, moist carrot cake, homemade carrot cake, spiced carrot cake