Get ready to fall head over heels for this Moist Carrot Cake with Cream Cheese Frosting! This is the kind of cake that instantly wins over a crowd at holidays, birthdays, or any time you’re craving something sweet, spiced, and totally irresistible. Infused with warming spices, bright carrots, tangy pineapple, and crowned with a luscious cream cheese frosting, this dessert checks all the boxes: flavor, texture, and pure homemade comfort. Every bite is soft, tender, and undeniably moist, making it a recipe you’ll want to bake again and again.

Moist Carrot Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

The secret to this remarkable Moist Carrot Cake with Cream Cheese Frosting lies in simple, everyday ingredients, each playing a vital role. From fresh grated carrots providing color and sweetness, to an aromatic blend of spices and the tang from crushed pineapple, each element contributes magic to the final result.

All-purpose flour: The foundation that gives the cake its tender structure.
Baking soda: Lifts the cake, making every bite fluffy and light.
Ground cinnamon: Infuses cozy warmth that’s classic in every great carrot cake.
Ground nutmeg: Adds a subtle nutty depth that balances the sweetness.
Ground ginger: Brings a lively, zesty kick in the background.
Salt: Enhances the flavors and balances out the sugars.
Granulated sugar: Helps create a fine crumb and classic sweetness.
Packed brown sugar: Delivers deep caramel notes and extra moisture.
Vegetable oil: Makes the cake incredibly moist, keeping it tender for days.
Large eggs: Bind the batter together and add richness.
Vanilla extract: Elevates every other flavor in the cake and frosting.
Finely grated carrots: Naturally sweeten, add moisture, and give that beautiful orange hue.
Crushed pineapple, drained: Offers a juicy tang that makes the crumb extra moist.
Chopped walnuts or pecans (optional): Toss them in for a lovely crunch and nutty flavor.
Cream cheese, softened: The star of the frosting; rich and tangy.
Unsalted butter, softened: Makes the cream cheese frosting silky-smooth and creamy.
Powdered sugar: Blends seamlessly to sweeten and thicken the frosting.
Vanilla extract (for frosting): Adds warmth to the dreamy topping.
Pinch of salt (for frosting): Perks up the flavors and keeps the frosting balanced.

How to Make Moist Carrot Cake with Cream Cheese Frosting

Step 1: Prep the Pans and Preheat the Oven

Start by preheating your oven to 350°F. Generously grease and flour two 9-inch round cake pans, or a single 9×13-inch pan if you prefer classic sheet cake style. This step ensures your Moist Carrot Cake with Cream Cheese Frosting will release easily after baking and have crisp, picture-perfect edges.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt. This simple act evenly distributes the spices and leavening, so every bite sings with warmth and lift.

Step 3: Blend the Sugars and Oil

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until everything looks glossy and smooth—the oil is the secret to keeping this carrot cake moist for days!

Step 4: Add the Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, which balances the spices and sweetness, creating that aromatic back note we love in Moist Carrot Cake with Cream Cheese Frosting.

Step 5: Combine Wet and Dry Ingredients

Gently fold the dry ingredient mixture into your wet ingredients, taking care not to overmix. Doing this preserves the cake’s delicate, fluffy crumb while blending in every bit of flavor.

Step 6: Stir in Carrots, Pineapple & Nuts

Fold in the grated carrots, drained crushed pineapple, and the chopped nuts if you’re using them. Here’s where the batter transforms, dotted with color and texture that bakes up beautifully moist and flavorful.

Step 7: Bake to Perfection

Pour the batter evenly into your prepared pans. Bake round cakes for 30–35 minutes or the 9×13-inch for 40–45 minutes. You’ll know it’s done when a toothpick comes out clean or with just a few moist crumbs. Let the cakes cool completely before frosting—it’s worth the wait.

Step 8: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, then vanilla extract and a pinch of salt, beating until luscious and spreadable. This frosting turns your Moist Carrot Cake with Cream Cheese Frosting into swoon-worthy slices of happiness.

Step 9: Frost and Chill

Once your cake layers are completely cool, slather that dreamy cream cheese frosting on top (and in the middle if you’re stacking rounds). For best results, chill the frosted cake for at least an hour before slicing, allowing everything to set and the flavors to mingle perfectly.

How to Serve Moist Carrot Cake with Cream Cheese Frosting

Garnishes

Dress up your Moist Carrot Cake with Cream Cheese Frosting simply or spectacularly! A sprinkle of chopped nuts over the top, a light dusting of cinnamon, or delicate curls of orange zest all add extra flair and texture. For a picture-perfect finish, try pressing chopped pecans or walnuts onto the sides of the cake after frosting.

Side Dishes

This cake shines with a mug of strong coffee, a glass of cold milk, or even a light black tea. For a spring or Easter gathering, set it alongside a platter of fresh berries or a fruit salad—those juicy flavors really bring out the best in every slice.

Creative Ways to Present

Serve thick squares on rustic plates for a cozy dessert, or cut into elegant wedges for celebrations. For a party-ready twist, bake the batter as cupcakes, piping the cream cheese frosting high. You could even turn leftovers into decadent cake parfaits layered with whipped cream and a dash of cinnamon.

Make Ahead and Storage

Storing Leftovers

Leftovers (if you manage to have any!) of Moist Carrot Cake with Cream Cheese Frosting should be tightly covered and stored in the refrigerator. The cake stays moist and flavorful for up to five days, and the frosting holds its creamy texture beautifully—just let slices come to room temperature before enjoying for peak softness.

Freezing

This cake is very freezer-friendly. Simply wrap unfrosted (or even frosted, if needed) cake layers tightly in plastic wrap and then foil. Freeze for up to three months. Thaw overnight in the fridge before frosting or serving, and you’ll have a delicious treat ready when cravings strike.

Reheating

If you like your carrot cake just slightly warm, zap a slice in the microwave for 10 to 15 seconds. It softens the crumb and amplifies those cozy spices. Just don’t go too long—you want the frosting creamy, not runny!

FAQs

Can I make Moist Carrot Cake with Cream Cheese Frosting ahead of time?

Absolutely! In fact, this cake is even better the next day. The flavors meld together as it chills in the fridge, yielding an even moister crumb and richer taste.

Do I need to peel the carrots first?

Yes, peeling the carrots before grating ensures the crumb stays tender and prevents any bitterness. Use the fine side of a box grater for best results.

Can I use applesauce instead of oil?

While some like to substitute applesauce for oil, it will reduce the richness and incredible moisture of the cake. If you’d like to try it, swap up to half the oil for unsweetened applesauce and see which texture you prefer!

Is it ok to leave out the nuts?

Of course! The walnuts or pecans are optional and the cake is still deliciously moist and flavorful without them. You can also swap in shredded coconut or some raisins if you want extra texture.

Does the cake need to be refrigerated?

Yes, because of the cream cheese frosting, be sure to refrigerate any leftovers. The cake can be left at room temperature for a short while when serving but store the rest in the fridge for best freshness and food safety.

Final Thoughts

This Moist Carrot Cake with Cream Cheese Frosting is pure joy in every forkful: spicy, sweet, supremely tender, and topped with a dreamy swirl of tangy frosting. If you’re looking for that perfect show-stopping dessert or a new family classic, look no further—give it a try and share the love (and leftovers!) with everyone you know.

Moist Carrot Cake with Cream Cheese Frosting Recipe

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4.5 from 19 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12–16 servings 1x
Diet: Vegetarian

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Description

Indulge in this heavenly Moist Carrot Cake with Cream Cheese Frosting recipe that promises a perfect balance of sweet, spiced cake and tangy frosting. This classic dessert is ideal for any occasion, from holidays to family gatherings.

Ingredients

Scale

Cake:

2 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat oven to 350°F. Grease and flour cake pans.
Whisk dry ingredients in a bowl.
Combine sugars and oil, beat in eggs and vanilla. Fold in dry ingredients, then carrots, pineapple, and nuts.
Pour batter into pans and bake.
Prepare frosting: beat cream cheese and butter, add sugar, vanilla, and salt. Frost cooled cake.