Description

A deeply moist, spiced carrot cake with a tangy cream cheese frosting that stays soft for days. This forgiving recipe balances texture and flavor for a crowd-pleasing dessert.

Ingredients

Scale

1 cup (240ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (200g) dark brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 cups (300g) fresh grated carrots
1 cup (120g) chopped walnuts or pecans, toasted
16 oz (450g) full-fat block cream cheese, room temperature
1/2 cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment paper.
In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly thickened.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in grated carrots and chopped nuts using a spatula.
Pour batter evenly into prepared pans. Bake for 30-35 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
In a large bowl, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, beating on low then high speed until fluffy.
Add vanilla and lemon juice to frosting, beating until combined.
Place one cake layer on a stand, spread frosting on top, add second layer, and frost top and sides.
Refrigerate for at least 30 minutes to set before slicing.

Notes

Grate your own carrots for best texture; avoid pre-shredded. Ensure cream cheese and butter are at room temperature for smooth frosting. Do not overmix the batter to prevent a dense cake. Toast nuts for extra flavor. Sift powdered sugar to avoid lumps.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40
Sodium: 350
Fat: 25
Saturated Fat: 12
Carbohydrates: 55
Fiber: 2
Protein: 5

Keywords: carrot cake, cream cheese frosting, moist cake, homemade dessert, baking from scratch, tangy frosting