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Best Carrot Cake Recipe Moist and Rich With Cream Cheese Frosting

best carrot cake recipe moist slice with cream cheese frosting
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A soft and tender carrot cake with warm spice, fresh grated carrots, crushed pineapple, and rich cream cheese frosting.

Ingredients

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Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped pecans or walnuts, optional

Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk, if needed

Instructions

  • Heat oven to 350°F. Grease and line two 8-inch round cake pans.
  • Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  • In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth.
  • Stir dry ingredients into wet ingredients just until combined.
  • Fold in carrots, drained pineapple, and nuts if using.
  • Divide batter between pans and bake 28 to 34 minutes.
  • Cool in pans for 10 minutes, then transfer to a rack and cool fully.
  • Beat cream cheese and butter until smooth.
  • Beat in powdered sugar and vanilla. Add milk only if needed.
  • Frost the cooled cake and serve.

Notes

Use finely grated fresh carrots for the best texture. Drain the pineapple well so the batter does not get too wet. Do not overmix after adding the flour. Let the cake cool completely before frosting. Store covered in the refrigerator for up to 5 days.

Find it online: https://glazerush.com/best-carrot-cake-recipe-moist/