Moist Carrot Cake with Cream Cheese Frosting

Author: Veena Azmanov

Prep Time: 5

Cook Time: 40

Total Time: 45

Calories: 44

Adjust Servings Here: 12 Servings

Description

This bakery-style carrot cake is rich, moist, and made with whipped eggs, oil, sour cream, and freshly grated carrots — all topped with the best cream cheese frosting. A classic recipe that never fails!

Ingredients

For the Carrot Cake

250 g (2 cups) All-purpose flour
2 tsp Baking powder
1½ tsp Baking soda
½ tsp Salt
½ tsp Ground cinnamon
½ tsp Ground nutmeg
½ tsp Ground ginger
180 ml Vegetable oil
115 g (½ cup) Sour cream
200 g (1 cup) Granulated sugar
220 g (1 cup) Light brown sugar (packed)
4 large Eggs
2 tsp Vanilla extract
384 g (3 cups) Grated carrots fresh, not pre-shredded
120 g (1 cup) Chopped walnuts (optional)
70 g (½ cup) Raisins (optional)

For the Cream Cheese Frosting

226 g (8 oz) Cream cheese softened
360 g (3 cup) Powdered sugar sifted
2 tsp Vanilla extract optional

Instructions

Preheat the oven - Preheat to 175°C / 350°F. Grease and line two 9-inch round cake pans.
Sift dry ingredients - In a medium bowl, sift together the flour, baking powder, baking soda, salt, and spices. Set aside.
250 g All-purpose flour , 2 tsp Baking powder, 1½ tsp Baking soda , ½ tsp Salt , ½ tsp Ground cinnamon, ½ tsp Ground nutmeg , ½ tsp Ground ginger
Wet ingredients - In a large bowl or stand mixer, beat the eggs with both sugars until pale and thick. This helps create a light, fluffy crumb. Reduce the mixer speed and slowly drizzle in the oil, followed by sour cream and vanilla. Mix just until combined.
180 ml Vegetable oil , 115 g Sour cream , 200 g Granulated sugar , 220 g Light brown sugar , 4 large Eggs , 2 tsp Vanilla extract
Combine wet and dry - Add the sifted dry ingredients in two additions. Mix until just incorporated — do not overmix.
Fold in carrots and add-ins - Gently fold in the grated carrots. If using walnuts and raisins, add them now.
384 g Grated carrots, 120 g Chopped walnuts , 70 g Raisins
Bake - Divide the batter between the prepared pans and smooth the tops.Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool - Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the cream cheese frosting - In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract. Beat until the frosting is creamy, fluffy, and spreadable. If it's too soft, chill it for 10–15 minutes before using.
226 g Cream cheese, 360 g Powdered sugar, 2 tsp Vanilla extract
Assemble the cake - Place one cooled cake layer on a serving plate or cake board. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
Decorate and chill - Decorate with chopped walnuts, carrot curls, or a dusting of cinnamon, if desired. Refrigerate the cake for at least 30 minutes before slicing — this helps the frosting set and gives cleaner cuts.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you