Go Back
Carrot cake has long been a beloved dessert, celebrated for its unique blend of flavors and moist, tender crumb. This delightful treat, which combines the natural sweetness of carrots with aromatic spices, has evolved significantly over the years. From its humble beginnings as a wartime dessert during the Middle Ages, when sugar was scarce and carrots were a readily available sweetener, carrot cake has transformed into a classic favorite for both special occasions and everyday indulgence.

Moist Carrot Cake with Cream Cheese Frosting

Indulge in the delightful flavors of Heavenly Carrot Bliss Cake, a moist and flavorful dessert that perfectly blends sweet carrots with warm spices. This recipe features a rich cream cheese frosting that enhances its charm, making it an ideal choice for birthdays, holidays, or any cozy gathering. Packed with wholesome ingredients, it's a treat everyone will love. Discover how easy it is to create this scrumptious cake and bring joy to your next occasion!
Print Recipe Pin Recipe

Ingredients
  

For the Carrot Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup vegetable oil

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

2 teaspoons pure vanilla extract

3 cups grated carrots (about 5-6 medium carrots)

1 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or currants (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (or more for desired consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

      Combine Wet Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed for about 2 minutes until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

          Add Carrots and Mix-ins: Fold in the grated carrots, crushed pineapple, chopped nuts, and raisins if using. Be gentle to maintain the fluffy texture.

            Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

              Cool the Cakes: Once baked, remove from the oven and let cool in the pans for about 10 minutes. Then, remove the cakes from the pans and transfer them to a wire rack to cool completely.

                Prepare the Cream Cheese Frosting: In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk, mixing until the frosting reaches a spreadable consistency.

                  Frost the Cake: Once the cakes have cooled completely, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides.

                    Serving: Garnish with additional chopped nuts or a sprinkle of cinnamon if desired. Slice, serve, and enjoy this moist and delightful carrot cake!

                      Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 12