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moist carrot cake - featured image

Moist Carrot Cake: Best Homemade Recipe with Tangy Frosting

  • Author: Olivia
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

A deeply textured, aromatic, and incredibly moist homemade carrot cake with a tangy cream cheese frosting that balances sweetness with spice. This reliable recipe yields a tender cake that stays fresh for days and is perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom (optional)
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) brown sugar
  • 1 cup (240ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (450g) fresh carrots, grated
  • 1 cup (120g) walnuts or pecans, chopped and toasted (optional)
  • 16 oz (450g) full-fat brick-style cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
  3. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil for 2-3 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually add dry ingredients to wet mixture using low speed or a spatula. Mix just until combined; do not overmix.
  5. Gently fold in grated carrots and chopped nuts until distributed.
  6. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. While cakes cool, beat cream cheese and butter until smooth. Add vanilla, lemon juice, and salt.
  9. Gradually add sifted powdered sugar, beating on low then medium-high until light, fluffy, and thick.
  10. Place one cake layer on a serving plate, spread frosting on top, add second layer, and frost top and sides.
  11. Refrigerate for at least 30 minutes before slicing to set the frosting.

Notes

Grate fresh carrots yourself for best moisture and texture. Ensure cream cheese and butter are at room temperature to avoid lumpy frosting. Sift powdered sugar for smooth frosting. The cake tastes better the next day as flavors meld. Store in the refrigerator for up to 5 days. Do not freeze the frosted cake as the frosting may become grainy.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 42
  • Sodium: 320
  • Fat: 26
  • Saturated Fat: 12
  • Carbohydrates: 58
  • Fiber: 2
  • Protein: 6

Keywords: carrot cake, homemade carrot cake, moist carrot cake, cream cheese frosting, baking, dessert recipe, tangy frosting

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Find it online: https://tableanddinner.com/moist-carrot-cake-best-homemade-recipe-with-tangy-frosting/