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A slice of moist carrot cake recipe resting on a white ceramic plate with a silver dessert fork.

The Ultimate Moist Carrot Cake Recipe with Cream Cheese Frosting

This moist carrot cake recipe features three dense, spiced sponge layers filled with grated carrots, walnuts, and crushed pineapple, all coated in a rich, smooth off-white cream cheese frosting and topped with toasted walnuts.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 2 1/2 cups all-purpose flour Spoon and leveled (300g)
  • 2 tsp baking powder (10g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 2 tsp ground cinnamon (5g)
  • 1/2 tsp ground nutmeg (1g)
  • 1 cup vegetable oil (240ml)
  • 1 cup granulated sugar (200g)
  • 1 cup brown sugar Packed (220g)
  • 4 large eggs Room temperature
  • 2 tsp vanilla extract (10ml)
  • 3 cups orange carrots Finely grated (300g)
  • 1/2 cup crushed pineapple pieces Thoroughly drained (120g)
  • 1 cup chopped walnuts For the batter (115g)
  • 1/2 cup chopped walnuts Toasted, for garnish (60g)
  • 16 oz cream cheese Softened (450g)
  • 1/2 cup unsalted butter Softened (115g)
  • 4 cups powdered sugar (480g)
  • 1 tsp vanilla extract (5ml)

Equipment

  • 3 8-inch round cake pans Lined with parchment paper
  • 1 Box Grater For finely grating the carrots
  • 1 Stand mixer or electric hand mixer Essential for the frosting

Method
 

Cake Preparation
  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. Vigorously whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Whisk in the eggs one at a time, followed by the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Gradually add the dry ingredients to the wet ingredients, folding gently. Just before fully combined, fold in the grated carrots, drained crushed pineapple, and 1 cup of chopped walnuts.
  4. Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  5. Toast the remaining 1/2 cup chopped walnuts in a dry skillet over medium heat for 3-5 minutes. Set aside to cool.
  6. Beat the softened cream cheese and butter until completely smooth. Gradually mix in the powdered sugar and vanilla. Beat on high for 2 minutes until thick and smooth.
  7. Spread a thick layer of frosting between each cooled cake layer. Generously swoop and swirl the remaining frosting over the top and back edges. Sprinkle the toasted walnuts heavily around the top outer edge.

Notes

Tip 1: Drain the crushed pineapple very well so the batter isn't overly wet.
Tip 2: Make sure the cake layers are completely cooled before applying the cream cheese frosting.