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How to Make a Moist Carrot Cake At Home

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Ingredients
 

For the Carrot Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots about 4-5 medium carrots
  • 1 cup chopped walnuts or pecans optional
  • 1 cup raisins optional
  • 1/2 cup crushed pineapple drained (optional)

For the Cream Cheese Frosting:

  • 1/2 cup 1 stick unsalted butter, softened
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk if needed for consistency

Instructions

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Mix Wet Ingredients:

  • In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla extract.

Combine Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Fold in the grated carrots, nuts, raisins, and crushed pineapple (if using).

Bake the Cakes:

  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Cream Cheese Frosting:

  • In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • If the frosting is too thick, add 1-2 tablespoons of milk until the desired consistency is reached.

Assemble the Cake:

  • Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
  • Place the second cake layer on top and frost the top and sides of the cake.
  • Decorate with additional chopped nuts, if desired.

Serve:

  • Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
  • Serve the cake chilled or at room temperature.