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Moist Carrot Cake with Cream Cheese Frosting Recipe

Name: Moist Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Cuisine: american
Ingredients: 280 g plain flour; 2 tsp ground cinnamon; 1 tsp ground ginger; 0.5 tsp ground nutmeg; 2 tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp fine salt; 4 large eggs; 300 g caster sugar; 240 ml vegetable oil; 2 tsp vanilla extract; 300 g carrots (finely grated (about 3 large)); 180 g crushed tinned pineapple (drained); 100 g walnuts (chopped, optional); 450 g cream cheese (for frosting, room temp); 115 g unsalted butter (for frosting, softened); 350 g icing sugar (sifted, for frosting)

The moistest, most flavourful carrot cake recipe with warm spices, crushed pineapple and a thick cream cheese frosting. This easy homemade carrot cake stays moist for days and is perfect for Easter, birthdays or any celebration.

Prep

25 min

Cook

35 min

Servings

Difficulty

Easy

★★★★★

4.9(8,540 ratings)

#carrot cake#easy carrot cake#american#cream cheese frosting#moist carrot cake#easter cake#spiced cake#homemade

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About This Recipe

The secret to an incredibly moist carrot cake is a generous amount of grated carrot, oil instead of butter, and crushed pineapple — which adds moisture and a subtle tropical sweetness without being identifiable. Warm spices (cinnamon, ginger, nutmeg) make the cake aromatic and complex. The cream cheese frosting is thick, tangy and the perfect counterpoint.

Ingredients

Serves 12

280 gplain flour
2 tspground cinnamon
1 tspground ginger
0.5 tspground nutmeg
2 tspbaking powder
1 tspbicarbonate of soda
1 tspfine salt
4large eggs
300 gcaster sugar
240 mlvegetable oil
2 tspvanilla extract
300 gcarrots(finely grated (about 3 large))
180 gcrushed tinned pineapple(drained)
100 gwalnuts(chopped, optional)
450 gcream cheese(for frosting, room temp)
115 gunsalted butter(for frosting, softened)
350 gicing sugar(sifted, for frosting)

Instructions

1
Mix batter
Whisk flour, spices, baking powder, bicarb and salt. In another bowl, beat eggs, sugar, oil and vanilla. Fold dry into wet until just combined, then stir in carrots, pineapple and walnuts.
2
Bake
Pour into two greased 20cm / 8-inch tins. Bake at 175°C / 350°F for 30–35 minutes until a skewer is clean. Cool completely on a wire rack.
Don't rush cooling — frosting a warm cake melts the cream cheese frosting.
3
Make frosting
Beat cream cheese and butter until smooth and fluffy, about 3 minutes. Add sifted icing sugar and beat until light. Add a pinch of salt.
4
Frost and serve
Place one layer on a plate, spread with frosting, add the second layer, then frost the top and sides. Decorate with walnut halves or marzipan carrots.

Pro Tips

→
Grate carrots finely, not coarsely — they incorporate better and the cake texture is more even.
→
The pineapple is the moisture secret — don't skip it.
→
Oil gives a moister cake than butter and it stays moist for days.

Variations

•
Carrot cake cupcakes: bake in 24 cupcake cases for 20–22 minutes.
•
Gluten-free carrot cake: substitute with a 1:1 gluten-free flour blend.

Storage

Refrigerate frosted cake for up to 5 days. The unfrosted cake keeps at room temperature for 3 days. Freezes well unfrosted.

History & Origin

Carrot cake has medieval European roots — carrots were used as sweeteners when sugar was scarce. The modern cream-cheese-frosted American version became wildly popular in the 1960s and 70s, partly driven by the health food movement's enthusiasm for vegetables in baking.

Frequently Asked Questions

What makes carrot cake moist?

Oil instead of butter, grated carrots, and crushed pineapple all contribute moisture. Oil-based cakes stay moist for days longer than butter cakes.

Do you have to refrigerate carrot cake?

Yes, because of the cream cheese frosting. Refrigerate and bring to room temperature for 30 minutes before serving.

Can I add raisins to carrot cake?

Yes — 100g raisins soaked in warm water for 10 minutes adds sweetness and texture. Some people love them, others omit them.

Can carrot cake be made into cupcakes?

Yes — fill cupcake cases two-thirds full and bake at 175°C for 20–22 minutes.

Nutrition Facts

Per serving (400g) · 12 servings total

Calories520kcal

Protein6g

Carbohydrates65g

Fat28g

Fiber2g

Protein6g

Carbs65g

Fat28g

Time Summary

Prep time25 min

Cook time35 min

Total time60 min

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About This Recipe

Ingredients

Serves 12

280 gplain flour

2 tspground cinnamon

1 tspground ginger

0.5 tspground nutmeg

2 tspbaking powder

1 tspbicarbonate of soda

1 tspfine salt

4large eggs

300 gcaster sugar

240 mlvegetable oil

2 tspvanilla extract

300 gcarrots(finely grated (about 3 large))

180 gcrushed tinned pineapple(drained)

100 gwalnuts(chopped, optional)

450 gcream cheese(for frosting, room temp)

115 gunsalted butter(for frosting, softened)

350 gicing sugar(sifted, for frosting)

Instructions

Mix batter

Whisk flour, spices, baking powder, bicarb and salt. In another bowl, beat eggs, sugar, oil and vanilla. Fold dry into wet until just combined, then stir in carrots, pineapple and walnuts.

Bake

Pour into two greased 20cm / 8-inch tins. Bake at 175°C / 350°F for 30–35 minutes until a skewer is clean. Cool completely on a wire rack.

Don't rush cooling — frosting a warm cake melts the cream cheese frosting.

Make frosting

Beat cream cheese and butter until smooth and fluffy, about 3 minutes. Add sifted icing sugar and beat until light. Add a pinch of salt.

Frost and serve

Place one layer on a plate, spread with frosting, add the second layer, then frost the top and sides. Decorate with walnut halves or marzipan carrots.