I’m thrilled to share my Extra Moist Carrot Cake with Cream Cheese Frosting, a tender, spice-kissed cake studded with grated carrots and optional pineapple that’s sure to be a crowd favorite.

Jump to Recipe

I never planned on making what people now call my Extra Moist Carrot Cake, but once I tried the warm blend of ground cinnamon in the batter and that tang from cream cheese softened frosting, it was impossible to stop slicing. Friends who taste it always ask for the Carrot Cake Recipe With Cream Cheese, thinking there must be some secret.

There isnt one, really, just a few little tricks I picked up after too many experiments and a stubborn urge for more spice. If you like cake thats tender yet surprisingly bold, this one will make you curious.

Ingredients

Print Recipe (No Advertisments)

Carrots: packed with fiber and vitamin A, give natural sweetness and moist texture
Cream cheese: rich, tangy, lots of fat and protein, makes frosting silky and tart
Granulated and brown sugar: provide sweetness, moisture, a bit of caramel flavor, not healthy
Vegetable oil: keeps cake ultra moist, adds calories but no dairy, neutral flavor
Eggs: bind, add protein and lift, help structure but also add richness
Walnuts or pecans: add crunch, healthy fats and some protein, slightly bitter contrast
Crushed pineapple: optional, brings acidity, fruit sugars and extra moisture, brightens flavor

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

1 cup (240 ml) vegetable oil

3 large eggs room temp

2 teaspoons vanilla extract

3 cups (about 4 to 5 medium) grated carrots packed

1 cup crushed pineapple well drained (optional)

1 cup chopped walnuts or pecans optional

1/2 cup raisins optional

8 oz (225 g) cream cheese softened

1/2 cup (115 g) unsalted butter softened

3 cups (360 g) powdered sugar sifted

1 teaspoon vanilla extract

Pinch of salt

1 to 2 tablespoons milk or heavy cream

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan or two 9-inch round pans with parchment and a little oil so cake wont stick.

2. Whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg in a bowl. Set aside.

3. In a large bowl beat 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, and 1 cup (240 ml) vegetable oil until combined. Add 3 large eggs (room temp) one at a time, then stir in 2 teaspoons vanilla extract. Dont overbeat, just until smooth.

4. Pour the wet mixture into the dry ingredients and fold gently until mostly combined. Fold in 3 cups (about 4 to 5 medium) grated carrots packed, then add 1 cup crushed pineapple well drained (optional), 1 cup chopped walnuts or pecans (optional) and 1/2 cup raisins (optional). Mix just until evenly distributed, dont overmix or the cake will be dense.

5. Transfer batter to prepared pan(s), smooth the top and bake at 350°F. For two 9-inch rounds bake about 30 to 35 minutes, for a 9×13 bake about 35 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cake cool in pan 10 to 15 minutes, then turn out onto a wire rack and cool completely before frosting.

6. Make the cream cheese frosting while the cake cools. Beat 8 oz (225 g) cream cheese softened with 1/2 cup (115 g) unsalted butter softened until smooth. Gradually add 3 cups (360 g) sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of salt. Add 1 to 2 tablespoons milk or heavy cream to reach a spreadable consistency, taste and adjust sweetness or salt if needed.

7. When the cake is completely cool, spread the frosting. If you baked layers, put a little frosting between them then frost the top and sides. Press extra chopped nuts on the sides or top if you like. If the frosting is too soft chill the cake 15 to 30 minutes to set it.

8. Store the cake in the refrigerator because of the cream cheese frosting, bring to room temp before serving for best flavor. A hot knife or dipping your knife in hot water and wiping it between cuts makes clean slices.

Equipment Needed

1. 9×13 inch baking pan or two 9-inch round pans, lined with parchment and lightly oiled
2. Large mixing bowl and a medium mixing bowl
3. Electric mixer or sturdy hand mixer (whisk and elbow grease work too)
4. Measuring cups and spoons plus a kitchen scale for flour accuracy
5. Box grater for the carrots
6. Rubber spatula and a wooden spoon for folding batter
7. Fine mesh sieve or sifter for the powdered sugar
8. Wire cooling rack
9. Offset spatula or icing knife and a bench scraper for frosting and smoothing

FAQ

Q: What oven temp and bake time should I use for this carrot cake?

A: Bake at 350°F (175°C). For two 8 or 9 inch round pans bake 25 to 30 minutes. For a 9×13 pan bake 35 to 40 minutes. Start checking at the low end with a toothpick; it should come out with a few moist crumbs not wet batter.

Q: Can I leave out the pineapple, nuts or raisins?

A: Yes. Those are optional add-ins. Pineapple adds moisture and a little tang, so if you skip it the cake will still be fine because of the oil and eggs just dont expect the same juiciness. For nuts or raisins you can just omit or swap in more carrots or shredded apple.

Q: My cake turned out dry, how do I keep it moist?

A: Dont overbake and measure flour correctly by spooning into the cup and leveling it. The oil in the recipe helps keep it moist, so dont reduce the oil. You can also brush cooled layers with a simple syrup (equal parts sugar and water warmed until sugar dissolves) to add moisture before frosting.

Q: How do I get the cream cheese frosting smooth and not runny?

A: Beat softened cream cheese and butter until totally smooth before adding powdered sugar. Add the sugar slowly and only add 1 tablespoon of milk or cream at a time until you reach spreadable consistency. If it gets too thin chill it for 20 to 30 minutes. Also never frost a warm cake or the frosting will melt and run.

Q: Can I make the cake ahead or freeze it?

A: Yes. You can bake layers a day ahead, wrap tightly and refrigerate, or freeze unfrosted layers for up to 2 months. Thaw overnight in the fridge. Frosted cake keeps in the fridge for 3 to 4 days. You can freeze a fully frosted cake about 1 month but texture may change slightly, so unfrosted layers freeze best.

Q: Why did my cake sink in the middle or come out dense?

A: A sinking middle usually means it was underbaked or the oven door was opened too early. Dense cake often comes from overmixing after adding flour, or using old baking powder/soda. Make sure to mix just until combined and use fresh leavening.

Moist Carrot Cake With Cream Cheese Frosting Recipe Substitutions and Variations

All purpose flour → Whole wheat pastry flour, use 1:1. It’ll be a tad denser and you might need 1 to 2 tbsp more liquid if the batter looks stiff.
Vegetable oil → Melted coconut oil 1:1 or unsweetened applesauce 1:1 to replace up to all the oil. Applesauce lowers fat and makes the cake moister but a bit less rich.
Eggs → Flax “eggs” for a vegan swap: 1 tbsp ground flaxseed + 3 tbsp water per egg (so 3 tbsp flax + 9 tbsp water for 3 eggs). Mix, let sit 5 minutes; gives good binding, expect a slightly heavier crumb.
Cream cheese (frosting) → Neufchatel or mascarpone 1:1, or dairy free cream cheese 1:1. Neufchatel is lower fat so frosting may be softer, mascarpone makes it richer, dairy free works but chill it before spreading.

Pro Tips

– Measure and prep your carrots by weight or packed cups, not loose scoops. If they’re extra wet grate them, then squeeze lightly in a clean towel or paper towel so the batter doesn’t get too watery. Don’t grate them so fine though it’ll make the crumb gummy.

– Bring eggs, cream cheese and butter to room temp before mixing, cold dairy makes lumps and a grainy frosting. If you’re in a hurry cube the cream cheese and soften in 5 to 7 second microwave bursts or sit it in warm water, check it often so it doesn’t get melty.

– Toast the nuts first for more flavor, chop them a bit coarse, then toss them with a tablespoon of flour so they don’t sink to the bottom. Add nuts and raisins at the very end and fold gently so you dont overmix the batter.

– If the frosting tastes too sweet, brighten it with a little lemon zest or 1/2 teaspoon lemon juice, you can also add a pinch of salt to sharpen the flavors. Chill the frosted cake briefly to firm the icing, then let it sit at room temp 20 to 30 minutes before serving so it tastes best.

Moist Carrot Cake With Cream Cheese Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m thrilled to share my Extra Moist Carrot Cake with Cream Cheese Frosting, a tender, spice-kissed cake studded with grated carrots and optional pineapple that’s sure to be a crowd favorite.

Servings

servings

Calories

753

kcal

Equipment: 1. 9×13 inch baking pan or two 9-inch round pans, lined with parchment and lightly oiled
2. Large mixing bowl and a medium mixing bowl
3. Electric mixer or sturdy hand mixer (whisk and elbow grease work too)
4. Measuring cups and spoons plus a kitchen scale for flour accuracy
5. Box grater for the carrots
6. Rubber spatula and a wooden spoon for folding batter
7. Fine mesh sieve or sifter for the powdered sugar
8. Wire cooling rack
9. Offset spatula or icing knife and a bench scraper for frosting and smoothing

Ingredients

2 cups (250 g) all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 cup (240 ml) vegetable oil
3 large eggs room temp
2 teaspoons vanilla extract
3 cups (about 4 to 5 medium) grated carrots packed
1 cup crushed pineapple well drained (optional)
1 cup chopped walnuts or pecans optional
1/2 cup raisins optional
8 oz (225 g) cream cheese softened
1/2 cup (115 g) unsalted butter softened
3 cups (360 g) powdered sugar sifted
1 teaspoon vanilla extract
Pinch of salt
1 to 2 tablespoons milk or heavy cream

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan or two 9-inch round pans with parchment and a little oil so cake wont stick.
Whisk together 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg in a bowl. Set aside.
In a large bowl beat 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, and 1 cup (240 ml) vegetable oil until combined. Add 3 large eggs (room temp) one at a time, then stir in 2 teaspoons vanilla extract. Dont overbeat, just until smooth.
Pour the wet mixture into the dry ingredients and fold gently until mostly combined. Fold in 3 cups (about 4 to 5 medium) grated carrots packed, then add 1 cup crushed pineapple well drained (optional), 1 cup chopped walnuts or pecans (optional) and 1/2 cup raisins (optional). Mix just until evenly distributed, dont overmix or the cake will be dense.
Transfer batter to prepared pan(s), smooth the top and bake at 350°F. For two 9-inch rounds bake about 30 to 35 minutes, for a 9×13 bake about 35 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cake cool in pan 10 to 15 minutes, then turn out onto a wire rack and cool completely before frosting.
Make the cream cheese frosting while the cake cools. Beat 8 oz (225 g) cream cheese softened with 1/2 cup (115 g) unsalted butter softened until smooth. Gradually add 3 cups (360 g) sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of salt. Add 1 to 2 tablespoons milk or heavy cream to reach a spreadable consistency, taste and adjust sweetness or salt if needed.
When the cake is completely cool, spread the frosting. If you baked layers, put a little frosting between them then frost the top and sides. Press extra chopped nuts on the sides or top if you like. If the frosting is too soft chill the cake 15 to 30 minutes to set it.
Store the cake in the refrigerator because of the cream cheese frosting, bring to room temp before serving for best flavor. A hot knife or dipping your knife in hot water and wiping it between cuts makes clean slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.