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The Best Carrot Cake Recipe for a Moist, Flavorful Slice

The Best Carrot Cake Recipe for a Moist, Flavorful Slice

A tender, warmly spiced carrot cake baked in a 9 x 13-inch pan and covered with rich cream cheese frosting. It makes 12–16 generous servings and stays wonderfully moist.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Carrot Cake
  • 2 cups (250–260 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1 cup (240 ml) Neutral vegetable oil
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 4 eggs Large eggs, room temperature
  • 3 cups (about 300 g) Finely grated carrots
  • 1 cup (110–120 g) Chopped pecans or walnuts
Optional Additions
  • 1/2–1 cup Raisins
  • 1/2 cup Sweetened shredded coconut
  • 1/2 cup Crushed, well-drained pineapple
Cream Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 4 cups (450–480 g) Confectioners’ sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line the bottom with parchment if desired.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a medium bowl.
  3. In a separate large bowl, whisk the oil, brown sugar, granulated sugar, and room-temperature eggs until the mixture is smooth.
  4. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix, since excessive stirring can make the cake less tender.
  5. Fold in the finely grated carrots and chopped nuts. Add raisins, coconut, or well-drained pineapple if using.
  6. Spread the batter evenly in the prepared pan. Bake for approximately 40–50 minutes, until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
  7. Cool the cake completely in the pan before frosting. This allows the crumb to set and keeps the cream cheese frosting from melting.
  8. For the frosting, beat the softened cream cheese and butter until smooth. Add the sifted confectioners’ sugar gradually, then beat in the vanilla and salt.
  9. Spread the frosting over the cooled cake. Refrigerate briefly if you prefer a firmer frosting, then slice and serve.

Notes

Use freshly grated carrots and measure them after grating for the best moisture. Full-fat block-style cream cheese creates a thicker frosting than reduced-fat or spreadable tub-style cream cheese. Store the frosted cake covered in the refrigerator.