Moist Classic Carrot Cake 4 Ways Recipe
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.
- 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
