Full of vibrant flavors and packed with fresh carrots, this delightful homemade Carrot Cake with cream cheese frosting is a true treat. It’s the perfect balance of sweetness and moisture, creating a lightened-up version that doesn’t skimp on taste.

You’ll Love This Moist Carrot Cake with Cream Cheese Frosting!

This tender, perfectly spiced carrot cake calls for double the carrots and half the sugar, making it our absolute favorite recipe. Once you try it, you won’t want to bake any other carrot cake! The rich flavors are amplified by juicy raisins, crunchy walnuts, aromatic spices, and the option of crushed pineapple or applesauce.

What Does Carrot Cake Taste Like?

This cake is the epitome of an ideal dessert: it’s not overly sweet, allowing the natural essence of the carrots to shine. It remains incredibly moist for days, so there’s no rush to finish it all at once! The cream cheese frosting complements the cake’s texture with its creamy and luxurious mouthfeel, ensuring each bite is pure bliss.

Carrot Cake Ingredients

• Carrots: Freshly grated for the best moisture and flavor. Use a kitchen scale for accurate measurements.
• Spices: Cinnamon, ginger, and nutmeg for a warm, cozy flavor.
• Nuts: Walnuts add a delightful crunch and depth (pecans can be used as an alternative).
• Dried Fruit: Raisins or currants for a burst of sweetness.
• All-purpose Flour: Level scooped and measured accurately.
• Brown Sugar: Adds rich molasses flavor and sweetness.
• Baking Powder & Baking Soda: These leavening agents preserve the cake’s moist and soft texture.
• Eggs: For binding and moisture.
• Crushed Pineapple or Applesauce: This adds moisture and natural sweetness.
• Oil: Avocado oil is a great choice for neutral flavor.
• Vanilla Extract: A hint of vanilla enhances the overall flavor!
• Cream Cheese Frosting: Made from cream cheese (full-fat, brick-style), unsalted butter, a pinch of salt, powdered sugar, lemon juice, and Greek yogurt (or sour cream).

How to Make Carrot Cake

1. Prepare the Pans

Preheat your oven to 350°F (175°C). Prep two 9-inch round cake pans by lining them with parchment paper or greasing them with butter or oil spray.

2. Toast the Nuts & Soak the Raisins

Start by toasting the nuts at 300°F for about 8 minutes. Meanwhile, soak the raisins in 1/4 cup of hot water for 20 minutes and set aside.

3. Grate the Carrots

Freshly grate your carrots using a box grater. It’s important to use fresh carrots as pre-grated ones can be too dry.

4. Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

5. Combine Wet Ingredients

In a separate bowl, mix together the oil, brown sugar, and vanilla. Beat in the eggs one at a time, and then add in the crushed pineapple and the soaked raisins along with the toasted nuts and grated carrots. Mix to combine.

6. Mix the Batter

Make a well in the dry ingredients and gently fold in the wet mixture until just integrated.

7. Bake the Cake

Divide the batter evenly into the prepared pans (about 3 cups each). Bake in the preheated oven for 25-30 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean or with a few moist crumbs. The internal temperature should read 200-205°F. Allow the cakes to cool in the pans on a wire rack.

How to Make Icing for Carrot Cake

1. Prepare Ingredients

Ensure that the cream cheese and butter are at room temperature for easy mixing.

2. Beat Cream Cheese and Butter

Using a stand mixer or handheld mixer, beat together the cream cheese and butter until smooth.

3. Add Sugar and Other Ingredients

Add salt and sift in the powdered sugar, mixing until smooth. Then fold in lemon juice and Greek yogurt until you reach an ultra-creamy consistency.

4. Assemble and Frost

Once your cakes are completely cooled, place one layer on a serving plate. Frost the first layer evenly, covering the top with about 1/2-inch thick frosting, then add the second layer and frost the top. If covering the sides, consider making a double batch of frosting.

Chef’s Tips

• Sweetness: This cake is less sweet compared to standard carrot cakes. The natural sweetness comes from the raisins, pineapple, and cream cheese frosting.
• Using Applesauce: If you opt for applesauce instead of pineapple, consider adding a tablespoon of lemon juice or zest for acidity.
• Raisin Boost: Enhance the flavor by soaking raisins in hot water with a tea bag, like chai!
• Grating Carrots: Shred the carrots finely to create a moist cake texture.
• Freezing the Cake: Unfrosted layers freeze beautifully for up to 3 months. Thaw overnight in the fridge before frosting.