Moist Carrot Cake with Cream Cheese Frosting

This is the carrot cake people remember—warmly spiced, packed with freshly grated carrots, crunchy walnuts, and a hint of pineapple for moisture. Topped with a thick swoop of cream cheese frosting, it's the cake worth lighting candles for.

Ingredients

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment.

2. 2

   In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.

3. 3

   In a large bowl, whisk the oil, both sugars, eggs, and vanilla until well combined and slightly thickened.

4. 4

   Stir the dry ingredients into the wet just until no flour streaks remain. Fold in carrots, pineapple, and walnuts.

5. 5

   Divide batter evenly among the pans. Bake for 28-35 minutes, until a toothpick comes out with a few moist crumbs.

6. 6

   Cool in pans for 15 minutes, then turn out onto wire racks to cool completely.

7. 7

   Make the frosting: beat cream cheese and butter together until completely smooth, 3-4 minutes. Add powdered sugar, vanilla, and salt; beat on low, then increase to medium until light and fluffy.

8. 8

   Place one cake layer on a serving plate. Spread with about 1 cup of frosting. Repeat with the second layer, then top with the final layer.

9. 9

   Frost the top and sides with the remaining frosting. Garnish with extra chopped walnuts if desired.

10. 10

    Refrigerate for 30 minutes to set the frosting before slicing.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information