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Moist Carrot Cake with Cream Cheese Frosting

Moist Carrot Cake with Cream Cheese Frosting

This exceptionally Moist Carrot Cake with Cream Cheese Frosting is my family’s new favorite dessert. The blend of cinnamon and nutmeg in the cake and the fluffy cream cheese frosting makes it so inviting and yummy that you won’t be able to stop at just one piece!

A overhead photo of a carrot cake with cream cheese frosting and a slice in a white plate, both on a orange color runner.

Simply Classic

My husband requested carrot cake for his birthday, but he is very particular about what does and does not go in it. So, I made this simple version without adding in pineapple, raisins, nuts, or any other traditional carrot cake ingredients. It was so good that no one at the party missed them. In fact, the rave reviews sealed its fate as the next addition to the blog.

How to Make This Easy Homemade Dessert

Cake Ingredients

Ingredients for a carrot cake in separate glass bowls on a wood background.

Raw carrots: The carrots will need to be grated. You can do this by hand or using a food processor.

Eggs: You will need large room temperature eggs for the batter to be the right consistency.

Sugar and Brown Sugar: I love the combination of the two types of sugar. The brown sugar adds a little extra flavor and helps create a moist cake.

Vanilla, Cinnamon, and Nutmeg: A great flavor combination! This is what gives this cake it’s wonderful aroma and characteristic taste.

All-purpose flour, baking soda, baking powder and salt.

Vegetable Oil: I prefer to use vegetable oil in this recipe because it will provide the moistness that we want without adding any other flavors to the cake.

Frosting Ingredients

Cream Cheese and butter: both should be softened.
Vanilla
Half and Half: You can substitute milk, but I like the creaminess that the half and half adds to the frosting.
Confectioners’ Sugar

How to Make the Cake

A bowl of eggs that have been beaten until frothy and carrot cake batter.

Beat the eggs until frothy

Then beat in the sugar, vanilla and vegetable oil and mix in the dry ingredients.

 a bowl of carrot cake batter.

Fold in the carrots.

Bake at 350° for 30-35 minutes.

How to Make the Frosting

2 photos one of cream cheese that has been whipped and another of cream cheese frosting.

Cream the cream cheese and butter.
Add the vanilla and half and half.
Slowly add the confectioners’ sugar and beat until creamy.

Baking Tips

Start by using room temperature ingredients (eggs, cream cheese, and butter). The ingredients will emulsify and blend into a much smoother batter and frosting.

Measure the flour by spooning the flour into a measuring cup and leveling it off with the back of a knife. This is important to make sure that you don’t pack the flour in the measuring cup resulting in more flour than you need for the recipe.

Adding the vegetable oil in a slow stream is key to ensuring that it completely blends into the batter.

Don’t over bake the cake. Ovens tend to heat differently, so start checking the cake for doneness at 30 minutes and add more time if a toothpick inserted in the center of the cake does not come out clean.

A slice of carrot cake on a white and gold plate with a forkful of cake resting on the plate.

Variations and Add Ins

This is an incredibly moist cake and and delicious cake as is, but why not try some tasty add ins. If you really want to spice things up, you can add some ginger or cloves to the cake batter, making this truly a spice cake.

Of course, pineapple, raisins and nuts are classic ingredients in carrot cake and would be perfect in this cake. For something a little different, try adding in chocolate chips, coconut, mashed banana, or diced apples? These are just some of the possibilities that will make this your family’s favorite cake.

FAQ

Do you have to refrigerate Carrot Cake with Cream cheese Frosting?

Yes, it is best to store the cake in the refrigerator. Take if out of the refrigerator an hour or 2 before you will be serving it and let it come to room temperature if you don’t want to eat cold cake.

Can you leave cream cheese frosting out over night?

Generally, it is safe to leave any cake with cream cheese frosting at room temperature for up to 2 hours. You should not leave it out overnight as the frosting may spoil.

Can you freeze Carrot Cake with Cream Cheese frosting?

You most certainly can freeze this cake. Wrap it in plastic wrap and then put it in a freezer bag or wrap it in aluminum foil. It will stay fresh in the freezer for up to 2 months. If you are defrosting a single piece, you can let it thaw at room temperature but if you are defrosting an entire cake, it would be best to let it defrost in the refrigerator overnight.

A carrot cake with white frosting in the background and a slice of that cake on a white plate with gold trim.

More delicious cake recipes for you to try:

The Best Coconut Almond Cake

The Best Italian Almond Cake

The Best Polish Pound Cake – Easy Homemade Recipe

Apple Cinnamon Cake with Streusel Topping

Awhite plate with a slice of carrot cake and a fork filled with cake resting on the plate.

Moist Carrot Cake with Cream Cheese Frosting

This simple classic layer cake is enhanced with cinnamon and nutmeg and topped with a velvety cream cheese frosting. It is so delicious you won't want just one piece!
5 from 4 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 685 kcal

Ingredients
  

Cake

  • 2 cups Flour All-purpose
  • tsp Baking Soda
  • tsp Baking Powder
  • tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Salt
  • 4 Eggs Large
  • ¾ cups Sugar Granulated
  • 1 cup Brown Sugar Packed
  • 2 tsp Vanilla
  • 1 cup Vegetable Oil
  • 3 cups Carrots Grated

Frosting

  • 8 oz Cream Cheese Softened
  • 4 tbsp Butter
  • 3 tbsp Half and Half Or Milk
  • cups Confectioners' Sugar

Instructions
 

Cake

  • Preheat oven to 350°. Grease and Flour two 8" or 9" round cake pans.
  • whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl and set aside.
  • In large bowl, beat the eggs with an electric mixer set on medium high speed until they are frothy, about 2 minutes. Add the sugar, brown sugar and vanilla and mix at medium speed until well combined, about 1 minute.
  • With the beater running, add the vegetable oil in a slow stream, until it is fully combined in the batter.
  • Add the dry ingredients and continue to beat, scrapping down the sides until the batter is smooth, about 1 minute.
  • Using a wooden spoon or spatula, fold in the carrots until they are evenly distributed throughout the batter.
  • Pour the batter into the prepared cake pans, dividing it evenly between the two pans.
  • Bake for 30-35 minutes or until a tooth pick inserted in the center of the cake comes out clean.
  • Cool completely before frosting.

Frosting

  • Cream together the cream cheese and butter until fluffy about 2 minutes. Then add the vanilla and half and half and beat until it is combined.
  • Add the confectioners sugar and beat until the frosting is creamy and smooth. about 2 minutes. Scrape down the sides of the bowl often.

Notes

Frosting notes:
If the frosting is too thick, add additional half and half one teaspoon at a time until it is the desired consistency.
If it is not thick enough add a table spoon of confectioners’ sugar at a time until you get the desired consistency.
Store frosted cake in the refrigerator. 

Nutrition

Serving: 12servingsCalories: 685kcalCarbohydrates: 99gProtein: 6gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 85mgSodium: 428mgPotassium: 204mgFiber: 2gSugar: 79gVitamin A: 5810IUVitamin C: 2mgCalcium: 93mgIron: 2mg
Keyword Carrot, Cream Cheese, Cinnamon, Nutmeg, Dessert, Thanksgiving, Christmas, Easter, Birthday
Tried this recipe?Let us know how it was!

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