MOIST & DELICIOUS CARROT CAKE WITH CREAM CHEESE FROSTING

Indulge in the perfect balance of moist, spiced sweetness with my homemade carrot cake, a family favorite that never fails to impress. Packed with freshly shredded carrots, juicy crushed pineapple, and warm spices like cinnamon, nutmeg, and allspice, every bite bursts with comforting, nostalgic flavors.

This cake bakes up incredibly soft, tender, and flavorful, with just the right hint of natural sweetness. Topped with my smooth and tangy cream cheese frosting, and finished with a sprinkle of crunchy toasted walnuts or pecans, it’s a dessert that’s as beautiful as it is delicious.

Perfect for holidays, birthdays, potlucks, or a cozy afternoon treat, this recipe is easy to follow and guarantees bakery-quality results every single time. Whether you’re sharing it with family, bringing it to a party, or enjoying a quiet slice with your favorite cup of tea or coffee, this carrot cake will leave everyone asking for seconds- and for the recipe.

If you’ve been searching for the best moist carrot cake recipe with that irresistible homemade taste, you’ve found it. Trust me, one bite of this cake, and it’ll become your go-to recipe for years to come!

Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 40–45 minutes

• Cooling & Frosting Time: 20 minutes

• Total Time: ~1 hour 20 minutes

INGREDIENTS:

For the Cake

• 1 cup vegetable oil

• ¾ cup brown sugar

• ¼ cup white sugar

• 3 eggs

• 1 cup crushed pineapple (drained)

• 3 cups shredded carrots

• 2 tbsp lemon juice

• 2 tsp vanilla extract

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 2 tsp cinnamon

• ¼ tsp allspice

• ½ tsp nutmeg

• 1 tsp baking soda

• 1 tsp baking powder

For the Cream Cheese Frosting

• 4 oz cream cheese (softened)

• 1 tbsp unsalted butter (softened)

• 1 tsp vanilla extract

• 1 tbsp lemon juice

• Pinch of salt

• 2 tbsp milk

• 1 cup icing (confectioners) sugar, divided (½ cup at a time)

For Garnish

• 1 cup walnuts or pecans (crushed and toasted)

INSTRUCTIONS:

1. Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour your bundt pan or preferred cake pan.

2. In a large bowl, whisk together vegetable oil, brown sugar, and white sugar until well combined.

3. Add in the eggs, whisking until smooth.

4. Stir in the crushed pineapple, shredded carrots, lemon juice, and vanilla extract. Mix well.

5. In a separate bowl, sift together the flour, salt, cinnamon, allspice, nutmeg, baking soda, and baking powder.

6. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

2. Bake the Cake

1. Pour the batter evenly into the prepared pan.

2. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

3. Let the cake cool completely before frosting.

3. Make the Cream Cheese Frosting

1. In a medium bowl, whisk cream cheese, butter, vanilla extract, lemon juice, and a pinch of salt until light and creamy.

2. Add milk, then gradually incorporate the icing sugar, ½ cup at a time, until smooth and fluffy.

4. Frost and Garnish

1. Spread or pipe the frosting evenly over the cooled cake.

2. Sprinkle generously with toasted walnuts or pecans for the perfect finish.

Samantha’s Serving Suggestions:

• Pair a slice with a cup of chai tea or dark roast coffee for a cozy, café-style treat.

• Serve slightly warmed with a scoop of vanilla bean ice cream for dessert.

• Turn leftovers into mini carrot cake trifles layered with extra frosting in dessert cups.