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Easy Moist Carrot Cake with Fluffy Cream Cheese Frosting Recipe

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4.4 from 75 reviews

This Easy Moist Carrot Cake features grated carrots and warm spices, baked to perfection with a soft, tender crumb. It is topped with a fluffy, creamy full-fat cream cheese frosting that adds a luscious finish, making it perfect for celebrations or any cozy dessert craving.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Cake Ingredients

  • 4 large eggs
  • 10 oz grated carrot (about 2 cups packed)
  • 1 cup canola oil (or other neutral-tasting vegetable oil)
  • 1/2 cup buttermilk
  • 9 oz all-purpose flour (about 2 cups)
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp kosher or sea salt

Frosting Ingredients

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened (4 oz or 1 stick)
  • 3 cups confectioners’ sugar
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF. Grease two 9-inch cake pans with oil or nonstick spray, then line the bottoms with parchment paper for easy cake removal.
  2. Mix Wet Ingredients: In a large bowl, whisk the eggs until pale and well blended. Add the grated carrot, oil, and buttermilk, mixing until combined.
  3. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt until evenly distributed.
  4. Combine Mixtures: Pour the wet carrot mixture into the dry ingredients. Using a rubber spatula or wooden spoon, fold gently just until no dry flour remains, being careful not to overmix.
  5. Divide Batter: Evenly scrape the batter into the two prepared cake pans and smooth the tops.
  6. Bake the Cake: Bake for about 35 minutes, or until pressing the center lightly feels springy and does not leave an imprint.
  7. Cool Cake Layers: Let the cakes cool in the pans for 10 minutes. Then, run a butter knife around the pan edges. Place a cooling rack on top of each cake pan, hold together firmly (wear oven mitts), and flip to release the cakes. Allow them to cool completely on the racks.
  8. Make Cream Cheese Frosting: In a stand mixer fitted with a whisk attachment, beat the softened butter and cream cheese on medium speed until smooth. Stop and gradually add the confectioners’ sugar one cup at a time, beating on medium-low after each addition until incorporated. Once all sugar is added, increase speed to high and beat for 2 minutes until fluffy and silky. Beat in the vanilla extract.
  9. Assemble the Cake: Place one cake layer on a serving plate. Spread about half of the frosting evenly from the center to the edges. Top with the second cake layer and spread the remaining frosting on top. If desired, use the remaining frosting to cover the sides evenly.

Notes

  • Ensure the cream cheese and butter are softened to room temperature for a smooth frosting texture.
  • Do not overmix the batter to keep the cake moist and tender.
  • Using parchment paper lining helps in easy removal and prevents cake sticking.
  • The cake layers can be wrapped and refrigerated overnight for easier frosting the next day.
  • This cake pairs wonderfully with a hot cup of tea or coffee.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/easy-moist-carrot-cake-with-fluffy-cream-cheese-frosting-recipe/