Moist Carrot Cake
This moist carrot cake with cream cheese frosting will be your new go-to recipe. It’s tender and soft with a delicious carrot cake flavor and can be made with or without pineapple for the perfect carrot cake recipe!
Servings 15 slices
Ingredients
Moist Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup vegetable oil or canola
- 1 ¾ cups brown sugar lightly packed
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup buttermilk or use ¾ cup milk and 2 teaspoons lemon juice
- 2 ½ cups grated carrot*
- ¾ cup chopped walnuts or pecans
Cream Cheese Frosting
- ½ cup unsalted butter
- 8 oz cream cheese full fat, brick-style
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- 11/2 - 2 cups powdered sugar sifted
- ½ cup chopped walnuts optional
Instructions
Moist Carrot Cake
- Preheat the oven to 350F degrees. Grease and flour a 9x13 inch metal cake pan (ensure the sides are at least 2 inches tall).
- In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves & salt.
- In a separate large bowl beat together the oil, brown sugar, eggs & vanilla extract. Turn the mixer down to low speed and beat in the milk.
- With the mixer on low, mix the flour into the oil mixture about ½ at a time.
- Turn off the mixer and gently fold in the grated carrots and chopped nuts using a rubber spatula
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a cake tester comes out clean. Cool fully.
Cream Cheese Frosting
- In a large bowl beat the butter until soft.
- Mix in the cream cheese.
- Add in the salt and lemon juice, then mix in the powdered sugar about 1 cup at a time. I usually taste test the frosting after adding about 1 ½ cups sugar to see if it's sweet enough for your liking.
- Frost the cooled cake, then optionally sprinkle the top with chopped walnuts.
Notes
*Cake can be stored covered, at room temperature for up to 8 hours. Leftovers can be covered and stored in the fridge for up to 3 days. Unfrosted cake can be wrapped tightly and frozen. Thaw in the fridge overnight, then bring to room temperature before frosting.