Go Back
+ servings
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!