Best Moist Carrot Cake Recipe with Cream Cheese Frosting

This carrot cake might just be the most satisfying dessert I’ve ever made. 

I’ve been dreaming about this carrot cake for weeks, and finally, I couldn’t wait any longer. Last night, I just threw on my apron and got baking, knowing that the magic of freshly made cake would be totally worth the late-night effort. By the time it was cool enough to frost, I was practically buzzing with excitement—and when I finally took that first bite? Pure bliss. There’s something about carrot cake that just makes everything feel right in the world.

The best part? It’s super easy to make, and once that cream cheese frosting is spread across the top, it’s impossible to stop at just one slice. It’s the kind of cake that’s perfect for any occasion—whether you’re treating yourself on a random Wednesday or showing off at your next family gathering. So go ahead, dive into this cake. You won’t regret it!

Why You'll Love This Carrot Cake

The beauty of this moist carrot cake recipe lies in its versatility. You can make it for family gatherings, a special occasion, or simply because you're craving something comforting. The combination of shredded carrots, walnuts, and raisins gives it that perfect texture, while the cinnamon and vanilla bring out a warm, spiced flavor that’s absolutely irresistible.

Also, the cream cheese frosting adds the perfect balance of tanginess to complement the sweetness of the cake. If you're looking for a treat that both adults and kids will love, this recipe is for you!

So, get ready to indulge in a delicious dessert that’s sure to impress and satisfy your sweet tooth. Let’s dive into the full recipe and step-by-step instructions.

Ingredients

Cake Ingredients:

• 2 Cups all-purpose flour
• 2 teaspoons baking powder
• 1 ½ Teaspoons baking soda
• 1 Teaspoon salt
• 2 ½ Teaspoons ground cinnamon
• 4 large eggs
• 1 ½ Cups vegetable oil
• 1 Cup white sugar
• 1 Cup brown sugar (packed)
• 3 Cups shredded carrots (freshly grated)
• 1 Teaspoon vanilla extract
• 1 Cup chopped walnuts (optional but recommended)
• ½ Cup raisins (optional but recommended)

Cream Cheese Frosting Ingredients:

• 8 Ounces cream cheese (softened to room temperature)
• 1 ¼ Cups powdered sugar
• ⅓ Cup heavy whipping cream
• 1 Teaspoon vanilla extract
• Chopped pecans for topping (optional)

How to Make Moist Carrot Cake?

Step 1: Preheat and Prepare the Pan

Begin by preheating your oven to 325°F (165°C). While the oven is warming up, grease and flour a 9-inch cake pan. If you prefer a taller, layered cake, you can divide the batter between two 9-inch cake pans. This will help ensure even baking and create a stunning layered effect.

Step 2: Sift Dry Ingredients

In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Sifting the dry ingredients will help to remove any lumps and ensure that the spices and leavening agents are evenly distributed. Set this bowl aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the white sugar, brown sugar, vegetable oil, vanilla extract, and eggs. Using an electric mixer or a whisk, beat these ingredients together until the mixture is smooth and well combined. The oil helps keep the cake moist, while the sugars will create the perfect balance of sweetness.

Step 4: Combine Wet and Dry Ingredients

Gradually add the sifted dry ingredients to the wet mixture in two batches. Stir gently after each addition to avoid overmixing, which can affect the texture of the cake. Be careful not to overmix at this point—just mix until combined.

Step 5: Add the Carrots, Raisins, and Walnuts

Now it’s time for the fun part! Stir in the freshly grated carrots, raisins, and chopped walnuts. These ingredients not only provide delicious flavor but also help make the cake incredibly moist. The walnuts give the cake a bit of crunch, while the raisins add a chewy sweetness.

Step 6: Bake the Carrot Cake

Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. You may need to adjust the baking time depending on your oven and whether you used one or two pans. The cake should be golden brown and spring back slightly when touched.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. This is important—if the cake is still warm when you frost it, the frosting may melt and slide off.

Step 7: Make the Cream Cheese Frosting

While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar, mixing well between each addition. This will help ensure that the frosting is perfectly smooth and free from lumps.

Next, add the heavy whipping cream and vanilla extract. Beat the frosting on high speed for about 1 minute until it's fluffy and light. If the frosting seems too thick, add a little more cream to reach your desired consistency.

Step 8: Frost the Cake

Once the cake is completely cool, it’s time to frost it! Spread a generous layer of the cream cheese frosting over the top of the cake. If you used two layers, be sure to frost between the layers as well.

For an extra touch, sprinkle chopped pecans on top of the frosting. This adds texture and flavor, and it’s a beautiful finishing touch for your carrot cake. If you prefer a nut-free version, feel free to skip the pecans.

Zulay's Expert Tips for Perfect Moist Carrot Cake

• Use fresh carrots. Freshly grated carrots will give you the best texture and flavor. Pre-packaged shredded carrots often lack the same moisture and can make the cake dry.
• Don't overmix the batter. Overmixing can lead to a dense, tough cake. Mix until just combined, and you’ll get a light, airy result.
• Make it ahead of time. Carrot cake actually gets better the day after you make it, as the flavors have time to meld together. If you're preparing it for a special occasion, consider making it the day before.
• Adjust the sweetness. The combination of white and brown sugar creates a balanced sweetness. However, you can adjust the sugar content to suit your taste preferences.
• If you like coconut, you can add shredded coconut to the batter. You can also use chopped pecans instead of walnuts, depending on your personal preference.

Zulay's Final Thoughts

This moist carrot cake recipe with cream cheese frosting is a surefire way to impress your friends and family with a dessert that’s both flavorful and irresistible. The combination of carrots, cinnamon, and walnuts, topped with creamy cream cheese frosting, makes this cake a delightful and timeless dessert.

Don’t forget to share your baking experience with us! Drop a comment below to let us know how your carrot cake turned out, or share your own tips for making the best carrot cake. Also, if you loved this recipe, check out more of our delicious, easy-to-make desserts right here on the blog.

Happy baking and enjoy every bite of this irresistible carrot cake!

Frequently Asked Questions About Moist Carrot Cake

Can I use a different type of oil in this carrot cake recipe?

Yes! While vegetable oil is most commonly used, you can substitute it with canola oil or melted butter for a slightly different flavor. Just be sure to keep the oil-to-sugar ratio consistent for moisture.

Can I make this cake without nuts or raisins?

Absolutely! If you prefer a nut-free or raisin-free cake, you can skip these ingredients without affecting the overall outcome. If you'd like, you can substitute with other mix-ins like shredded coconut or chocolate chips.

Can I make the carrot cake gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to also check that your baking powder and soda are gluten-free.

How should I store leftovers?

Store your leftover carrot cake in an airtight container in the fridge for up to 4-5 days. Be sure to let the cake cool completely before storing it to prevent moisture buildup inside the container.