The Best Carrot Cake Recipe with Cream Cheese Frosting (Super Moist!)

Are you ready to indulge in the ultimate dessert that’s both scrumptious and moist? Look no further than this best carrot cake recipe topped with luscious cream cheese frosting! Bursting with flavor, this cake is perfect for any occasion, be it a birthday party, a holiday gathering, or just a cozy afternoon treat. Trust us, once you take a bite, you’ll understand why carrot cake is beloved by so many!

A Piece of Cake History

You might be wondering why carrot cake is a staple in many American households. The truth is, its origins can be traced back to medieval Europe, where carrots were used as sweeteners in baked goods. Fast-forward to today, and this easy carrot cake recipe has become a beloved classic. With its deliciously moist texture and sweet, tangy cream cheese frosting, this cake is not only a favorite among cake lovers but is also a hit with those who appreciate a little indulgence!

Ingredients

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots (about 6 medium carrots)
• 1 cup chopped walnuts or pecans (optional)
• 1 cup crushed pineapple, drained (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

How to Make the Best Carrot Cake

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your cake rises beautifully.

2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until everything is well combined.

3. Combine Wet Ingredients: In another bowl, beat the eggs and then mix in the vegetable oil. Slowly add this wet mixture to the dry ingredients, stirring until just combined.

4. Add the Carrots: Fold in the grated carrots and, if using, the nuts and pineapple. Mix until no streaks remain—your cake batter is now ready!

5. Bake the Cake: Pour the batter into two greased 9-inch round cake pans or one 9×13-inch pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

6. Cool: Remove from the oven and allow the cake to cool in the pans for 10 minutes. Then, turn the cakes out onto wire racks to cool completely.

For the Cream Cheese Frosting

1. Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, mixing until well integrated, then add the vanilla extract and a pinch of salt.

2. Frost the Cake: Once the cakes are completely cooled, spread a generous layer of cream cheese frosting between the layers and continue to frost the top and sides of the cake.

Tips/Variations

• For Extra Flavor: Consider adding raisins or shredded coconut to the batter.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
• Storage: Keep your carrot cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
• Serving Suggestions: This cake pairs wonderfully with a cup of coffee or tea and makes for a delightful potluck dessert!

This super moist carrot cake recipe with cream cheese frosting is sure to impress friends and family alike. It’s a simple and satisfying way to sweeten up any day! So why not give this recipe a try? Indulge in the rich flavors and delightful textures, and you may just find yourself making this cake more often than you’d planned.

Try it and let us know how it turned out! We can’t wait to hear about your experience with this amazing carrot cake recipe!