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Moist Carrot Cake with Cream Cheese Frosting Recipe

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★★★★★

4.4 from 63 reviews

This classic Moist Carrot Cake recipe features finely grated baby carrots for a tender crumb and rich texture. Paired with a creamy, smooth cream cheese frosting, it’s the perfect dessert for any occasion, offering a delightful balance of sweetness and spice with cinnamon and vanilla notes.

Ingredients

Scale

Cake Ingredients

  • 2 cups granulated sugar
  • 1 1/4 cups oil
  • 4 large eggs
  • 1 lb package baby carrots (finely grated)
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 1/2 tsp cinnamon

Frosting Ingredients

  • 12 Tbsp unsalted butter (room temperature, 1½ sticks)
  • 2 8 oz packages cream cheese (room temperature)
  • 8 cups powdered sugar (sifted)
  • 1 Tbsp pure vanilla extract
  • Few drops of milk (optional, for frosting consistency)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Line the bottom of two 9-inch cake pans with parchment paper, then spray both the pans and the parchment with non-stick cooking spray. Set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, oil, and eggs until the mixture is smooth and fully combined. Set this mixture aside.
  3. Prepare Carrots: Pulse the baby carrots in a food processor fitted with a steel blade until they are very finely chopped and have the texture similar to wet sand. Add these finely chopped carrots to the wet mixture and stir well to combine.
  4. Combine Dry Ingredients: Sift the all-purpose flour, baking soda, salt, and cinnamon directly over the wet ingredients. Gently fold the dry ingredients into the wet until the batter is thoroughly blended. (If desired, fold in nuts or raisins at this stage.)
  5. Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 45 to 50 minutes. The cakes are done when they are firm in the center and starting to pull away from the edges of the pans.
  6. Cool Cakes: Remove the cakes from the oven and place them on a cooling rack for about 10 minutes. Then, while still warm, invert each cake onto a sheet of waxed paper, peel off the parchment paper from the bottom, and place the pans back over the cakes to cover and seal in moisture. Let the cakes cool completely, at least 2 hours.
  7. Make Frosting: While the cakes cool, prepare the cream cheese frosting. In a medium mixing bowl, beat the softened butter and cream cheese together until smooth and lump-free. Gradually sift in the powdered sugar, stirring continuously until the frosting is perfectly smooth.
  8. Add Vanilla and Adjust Consistency: Stir in the pure vanilla extract. If the frosting is too thick, add a few drops of milk to attain a spreadable consistency. Cover the frosting with plastic wrap and keep it at room temperature until ready to use.
  9. Assemble Cake: Once cakes are fully cooled, remove the pans to uncover them. Place the first cake layer on a serving plate and spread an even layer of frosting on top. Carefully place the second layer upside down on top of the first and press gently but firmly. Coat the entire cake—top and sides—with the remaining frosting.
  10. Chill and Serve: Refrigerate the assembled cake until ready to serve. Slice into generous wedges and enjoy the moist, flavorful carrot cake with creamy frosting.

Notes

  • The finely pulsed carrots create a smooth texture and help keep the cake moist.
  • Covering warm cakes with pans while cooling locks in moisture, resulting in a softer crumb.
  • Ensure cream cheese and butter are at room temperature for a perfectly smooth frosting.
  • Folding in nuts or raisins is optional but common in carrot cakes for added texture.
  • Adjust frosting thickness with milk drops for easier spreading without thinning it too much.
  • Store the cake refrigerated to maintain freshness and cream cheese integrity.

Keywords: moist carrot cake, carrot cake recipe, cream cheese frosting, classic carrot cake, easy carrot cake

Find it online: https://amayaharis.com/moist-carrot-cake-with-cream-cheese-frosting-recipe/