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The Ultimate Moist Carrot Cake with Perfect Tangy Cream Cheese Frosting

Close-up of a thick slice of Moist Carrot Cake with Cream Cheese Frosting, showing shredded carrots in the cake layers.
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A detailed recipe for a deeply moist carrot cake using oil for texture, topped with a balanced, easy-to-spread cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (packed)
  • 1 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
  • For Frosting: 8 ounces cream cheese, softened
  • For Frosting: 1/2 cup (1 stick) unsalted butter, softened
  • For Frosting: 4 cups powdered sugar, sifted
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots and the optional walnuts and raisins.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until smooth.
  11. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy.
  12. Once the cakes are completely cool, frost and stack the layers.

Notes

  • Using vegetable oil instead of butter in the cake batter is the key to a very moist crumb that stays soft longer.
  • Do not use pre-shredded carrots; grate them fresh for the best moisture content.
  • For a tangier frosting, increase the lemon juice to 1 1/2 tablespoons.
  • If you omit nuts and raisins, the cake remains moist.
  • Store the frosted cake in the refrigerator due to the cream cheese frosting.

Nutrition

Find it online: https://flavorzine.com/moist-carrot-cake-with-cream-cheese-frosting/