Carrot Cake

This moist carrot cake recipe is the one that finally got me over my fear of layered cakes. I’ve always been comfortable with coffee cakes, bundt cakes, and sheet cakes, but the idea of stacking and frosting a real layer cake made me nervous. Turns out, it’s not that different. You just bake the batter in two round pans instead of one. The tricky part is making it look pretty, but this carrot cake with cream cheese frosting is forgiving. The hardest step is grating the carrots, and you can use a food processor if you want to skip the arm workout. The cake itself is very moist, and the tangy cream cheese frosting balances the sweetness well. If I can do it, you can do it too.

Why You’ll Love This Moist Carrot Cake Recipe

• It’s a truly moist carrot cake, the oil and grated carrots keep every bite tender, even after a day or two.
• The cream cheese frosting comes together in minutes and has just the right tang to cut through the sweetness.
• This is an easy carrot cake recipe that skips the fuss. No complicated steps, just straightforward mixing and baking.

Key Ingredients for the Best Carrot Cake

• Carrots: Freshly grated carrots are essential for moisture and texture. Pre-shredded carrots from the store are too dry and won’t blend as well. Grate them by hand or use a food processor.
• Cream cheese: Use full-fat block cream cheese for the frosting, not the spreadable kind. It gives the frosting a rich, stable texture that holds up well between layers.
• Oil: Canola or vegetable oil keeps the cake moist without adding butter flavor. It also makes the crumb tender and light.

Kitchen Tools for This Layered Carrot Cake

• Two 9-inch round, 2-inch deep cake pans
• Stand mixer (or hand mixer) for the batter and frosting
• Serrated knife for leveling the cake tops
• Wire rack for cooling
• Food processor (optional, for grating carrots)

Tips for Making the Best Carrot Cake

Don’t overmix the batter once you add the flour mixture. Overmixing develops gluten and can make the cake tough instead of tender. Mix until just combined, then fold in the carrots and raisins by hand. For even layers, divide the batter evenly between the two pans, a kitchen scale helps if you want to be precise. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let the cakes cool in the pans for 15 minutes before turning them out onto a wire rack. If you try to remove them too soon, they may break apart.

Carrot Cake Variations to Try

If you’re a fan of nuts, fold in 1/2 cup of chopped pecans or walnuts along with the carrots and raisins. For a simpler presentation, bake the batter in a 9x13 inch pan instead of two round pans, adjust the baking time as needed (start checking at 30 minutes). If you’re not a raisin fan, leave them out entirely. The cake will still be moist and delicious. You can also swap the raisins for dried cranberries or chopped dried apricots for a different flavor twist.

What to Serve with Carrot Cake

This carrot cake is rich enough to stand on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it even more indulgent. For a brunch spread, serve slices alongside a hot cup of coffee or a tall glass of cold milk. If you want to dress it up, sprinkle a few chopped pecans or a pinch of cinnamon on top of the frosting before serving.

How to Store Leftover Carrot Cake

Store the frosted cake in an airtight cake dome or container at cool room temperature for up to 2 days. If your kitchen is warm, refrigerate it instead, the cream cheese frosting will stay firmer. The cake will keep in the fridge for 2 to 3 days. Let slices come to room temperature before serving for the best texture and flavor.

How to Freeze Carrot Cake

You can freeze the unfrosted cake layers for up to 1 month. Wrap each cooled cake layer tightly in a double layer of plastic wrap, then place them in a freezer bag or airtight container. When you’re ready to frost, thaw the layers in the refrigerator overnight. Frost and serve as usual. Do not freeze the frosted cake, the frosting may become grainy when thawed.

Recipe notes

• The cakes can be made in advanced. Wrap cooled cakes in a double layer of plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month. Store the frosted cake in an airtight cake dome, at cool room temperature, or in the fridge, for 2 to 3 days. You can also make this recipe in a 9x13 cake pan. You can add in chopped pecans or walnuts, if you wish. If you are raisin hater, you can leave them out, but we love them:)

Source recipe: Carrot Cake (SnapChef ID 713ef418-83c7-435c-bc61-b65273cd64f2). Nutrition is estimated per serving.

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Carrot Cake

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Prep Time

20 min

Cook Time

30 min

Total Time

1 h

Servings

10 servings

Calories

680 kcal

Scale: 1x2x3x · − 10 servings +

US Metric

Cook Mode

Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large eggs
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 cup canola or vegetable oil
• 2 cups grated carrots
• 1/2 cup raisins
• 1/2 cup butter at room temperature
• 8 oz cream cheese at room temperature
• 5 cups powdered sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Directions

1. 1
   Preheat oven to 350 degrees. Butter two 9-inch round, 2-inch deep cake pans. Dust with flour, tapping out excess. Set pans aside.
2. 2
   In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. 3
   In the bowl of a stand mixer, beat the eggs until combined. Add the sugar and beat on medium speed well combined, about 2 minutes. Add in the vanilla. With the mixer on low, add the oil in a thin steady stream and continue to beat until fully incorporated.
4. 4
   Add the flour mixture and mix until just combined. Don't overmix. Stir in the grated carrots and raisins.
5. 5
   Scrape batter into prepared pans, dividing evenly. Bake until golden brown and a toothpick inserted into centers comes out clean, about 30-35 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
6. 6
   While the cakes are cooling, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat until smooth. Gradually add the powdered sugar. Add the lemon juice and vanilla, and beat until light and fluffy, about 2 minutes.
7. 7
   Using a serrated knife, carefully trim rounded top of cakes. Place one cake, cut side up, on a plate or cake stand. Spread half of the frosting over cake. Invert the remaining cake on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread remaining frosting over top.
8. 8
   Note: The cakes can be made in advanced. Wrap cooled cakes in a double layer of plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month. Store the frosted cake in an airtight cake dome, at cool room temperature, or in the fridge, for 2 to 3 days. You can also make this recipe in a 9x13 cake pan. You can add in chopped pecans or walnuts, if you wish. If you are raisin hater, you can leave them out, but we love them:)

Tap a step number to check it off as you cook.

Nutrition Facts per serving · estimated

Amount per serving

Calories 680 kcal 34% DV

Protein 7 g 14% DV

Total Fat 33 g 42% DV

Total Carb. 91 g 33% DV

Fiber 2 g 7% DV

Sodium 450 mg 20% DV

% Daily Values are based on a 2,000-calorie diet (FDA).