A moist, tender crumb with a thick, creamy layer of frosting.
This moist carrot cake is a nostalgic favorite, perfect for any holiday gathering. Topped with a thick layer of creamy cream cheese frosting, it's a classic dessert that's both comforting and indulgent.
Why you'll want it now — The classic combination of carrot cake and cream cheese frosting makes this dessert irresistible.
Why this recipe works
The combination of oil and grated carrots keeps the cake incredibly moist, while a blend of warm spices adds depth and flavor. The cream cheese frosting provides a tangy counterpoint to the sweetness of the cake, making every bite balanced and satisfying.
Equipment
9 x 13 in (23 x 33 cm) baking pan
Mixing bowls
Electric mixer with paddle attachment
Spatula
Cooling rack
How to make it
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13 in (23 x 33 cm) baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat together the oil, granulated sugar, and brown sugar until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
To make the frosting, beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar, beating until creamy and smooth. Stir in the vanilla extract.
Spread the frosting evenly over the cooled cake.
Enjoy a slice of this moist carrot cake with a generous layer of cream cheese frosting — it's a classic treat that never goes out of style.
How you'll know it's ready
You'll know it's ready when a toothpick inserted into the center of the cake comes out clean with no wet batter.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and start checking for readiness a few minutes early.
Frosting, filling & glaze notes
The frosting should be thick and creamy, spreading easily over the cake without running.
Troubleshooting
If the cake is dry, ensure you measured the flour correctly and didn't overbake.
If the frosting is too runny, add more powdered sugar until the desired consistency is reached.
If the cake sinks in the middle, check that your baking powder and soda are fresh.
If the cake sticks to the pan, make sure it was properly greased and floured.
Storage
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Make ahead
The cake can be baked a day in advance. Wrap tightly and store at room temperature. Frosting can be made ahead and stored in the fridge; bring to room temperature before spreading.
Variations
Add 1/2 cup of chopped walnuts or pecans for added texture.
Mix in 1/2 cup of raisins for a sweeter cake.
Add a pinch of ground ginger for a spicier flavor.
Frequently asked questions
Can I use pre-shredded carrots?
It's best to grate fresh carrots as pre-shredded ones can be too dry.
How do I prevent the cake from being too dense?
Ensure not to overmix the batter and measure the flour correctly.
Can this cake be made gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour.
Why is my frosting lumpy?
Make sure the cream cheese and butter are fully softened before mixing.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
