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Moist Carrot Cake with Cream Cheese Frosting

Moist Carrot Cake with Cream Cheese Frosting is a delightful dessert that combines the sweetness of freshly grated carrots with warm spices like cinnamon and nutmeg. This soft, flavorful cake topped with luscious cream cheese frosting is perfect for any occasion, whether celebrating a birthday or enjoying a casual treat. With its vibrant orange color and rich flavor, this cake is sure to impress your guests and evoke joyful memories.

  • Total Time: 50 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 2 cups freshly grated carrots
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • For the Cream Cheese Frosting: 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 4 cups powdered sugar (sifted)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two round cake pans or line with parchment paper.
  2. In a bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk eggs, vegetable oil, and vanilla until combined. Fold in grated carrots.
  4. Pour the carrot mixture into dry ingredients and stir until just combined; do not overmix.
  5. Divide the batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
  6. For frosting: Beat cream cheese and butter until fluffy; gradually add powdered sugar and vanilla until smooth. Frost cooled cakes generously.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 400
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 24g
  • Saturated Fat: 6g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: - Substitute half the grated carrots with crushed pineapple for added moisture. - Add walnuts or raisins for extra texture. - Store leftovers in an airtight container in the fridge for up to five days.