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Moist Homemade Carrot Cake with Cream Cheese Frosting

A moist and flavorful carrot cake topped with creamy cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (or almond flour for gluten-free) Use almond flour for a gluten-free version!
  • 1.5 teaspoons baking powder This helps the cake rise.
  • 1 teaspoon baking soda Essential for fluffy texture.
  • 0.5 teaspoon salt Balances the sweetness.
  • 1.5 teaspoons ground cinnamon Adds warmth and spice.
  • 0.5 teaspoon ground nutmeg Offers a lovely depth of flavor.
Wet Ingredients
  • 1.5 cups brown sugar, packed (light brown preferred) Provides moisture and richness.
  • 1 cup vegetable oil Can substitute with melted coconut oil.
  • 3 large eggs, room temperature Perfect for mixing.
  • 2 cups grated carrots (freshly grated) The star ingredient!
  • 1 teaspoon vanilla extract Enhances flavor.
  • 0.5 cup chopped walnuts or pecans (optional) Adds crunch.
  • 0.5 cup crushed pineapple, drained (optional) Adds sweetness and moisture.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened Provides creaminess.
  • 0.5 cup unsalted butter, softened Adds richness.
  • 3 cups powdered sugar, sifted Sweetens up the frosting.
  • 1 teaspoon vanilla extract For extra flavor.
  • pinch salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan(s) with butter and parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix brown sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each.
  4. Stir in vanilla extract.
  5. Fold in grated carrots, nuts, and crushed pineapple if using but don’t overmix.
Baking
  1. Gently add the dry ingredients to the wet mix until just combined. The batter will be thick.
  2. Pour into prepared pan(s) and smooth the top. Bake for 40-45 minutes or 30-35 minutes for two 8-inch pans. Test with a toothpick.
  3. Cool cake in the pan for 15 minutes before moving to a rack to cool completely.
Frosting
  1. For the frosting, beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar until fluffy, then mix in vanilla and salt.
  3. Spread frosting over the cooled cake. Chill for 30 minutes if you want a firmer frosting.

Notes

For perfect results, grate carrots finely, be cautious not to overmix the batter, and ensure the cake cools completely before frosting. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.