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Moist Classic Carrot Cake 4 Ways Recipe

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★★★★★

4.7 from 66 reviews

This Moist Classic Carrot Cake recipe offers a rich and flavorful treat featuring grated carrots, warm spices, and a luscious cream cheese frosting. Baked to perfection and versatile enough to customize with nuts, this cake is a timeless dessert perfect for any occasion.

Ingredients

Scale

For the Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (about 3–4 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully blended.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing which could make the cake dense.
  5. Add Carrots and Nuts: Fold in the grated carrots and, if desired, the chopped pecans or walnuts, distributing them evenly throughout the batter.
  6. Pour Batter into Pan: Pour the prepared batter into the greased and floured baking pan, spreading it out evenly to ensure uniform baking.
  7. Bake the Cake: Bake in the preheated oven for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the cake is fully cooked.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely before frosting.
  9. Prepare the Frosting: While the cake cools, beat the softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy using a mixer.
  10. Add Powdered Sugar: Gradually beat in the powdered sugar until the frosting is well combined and fluffy.
  11. Add Vanilla and Milk: Stir in the vanilla extract and 2 tablespoons of milk. Add additional milk one tablespoon at a time if needed to reach the desired spreading consistency.
  12. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top for a smooth, delicious finish.

Notes

  • For a nut-free version, simply omit the chopped pecans or walnuts.
  • Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
  • Use fresh grated carrots and measure carefully for the best texture.
  • Storage: Keep the cake refrigerated due to the cream cheese frosting and consume within 3-4 days for optimal freshness.
  • You can double the recipe for a layered cake using two 9-inch round pans.

Keywords: carrot cake, classic carrot cake, moist carrot cake, cream cheese frosting, spiced cake, homemade cake

Find it online: https://ricoloranz.com/moist-classic-carrot-cake-4-ways-recipe/