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Moist Carrot Cake with Cinnamon Cream Cheese Frosting

Moist Carrot Cake with Cream Cheese Frosting

A delightful and moist carrot cake topped with creamy cinnamon cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups All-purpose flour Provides structure to the cake.
  • 2 cups Granulated sugar Sweetens the cake.
  • 1 teaspoon Baking powder Helps the cake rise.
  • 1 teaspoon Baking soda Works with the acid in the cake to create lift.
  • 1 teaspoon Ground cinnamon Adds warmth and flavor.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup Vegetable oil Keeps the cake moist.
  • 4 large Eggs Provides structure and moisture.
  • 3 cups Grated carrots Main flavor component, adds moisture.
  • 1 cup Crushed pineapple, drained Adds moisture and sweetness.
  • 1/2 cup Chopped walnuts (optional) Adds crunch and flavor.
  • 1/2 cup Raisins (optional) Adds sweetness and texture.
  • 1 teaspoon Vanilla extract Enhances flavor.
For the Cinnamon Cream Cheese Frosting
  • 8 oz Cream cheese, softened Base for the frosting.
  • 1/2 cup Unsalted butter, softened Adds creaminess to the frosting.
  • 4 cups Powdered sugar Sweetens and thickens the frosting.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1 teaspoon Ground cinnamon Adds flavor to the frosting.
  • 1 pinch Salt Balances sweetness.

Equipment

  • mixing bowls
  • whisk
  • measuring cups
  • Measuring spoons
  • 9-inch round cake pans
  • Wire racks
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the oil, eggs, grated carrots, crushed pineapple, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Fold in walnuts and raisins if using.
  5. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. For the frosting, beat together the cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, cinnamon, and salt, mixing until fluffy.
  8. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
  9. Decorate as desired and serve.

Notes

This cake is perfect for any occasion and can be customized with nuts or fruits.