Description

A dense, tender, and impossibly moist carrot cake made with a simple one-bowl method. This beginner-proof recipe balances sweetness with tart cream cheese frosting and fresh spices for a reliable, home-style dessert.

Ingredients

Scale

1 cup vegetable oil
1 cup granulated sugar
1 cup dark brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
3 cups fresh grated carrots
1 cup walnuts, chopped (optional)
16 oz block cream cheese, full-fat, room temperature
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract (for frosting)
1/4 teaspoon salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line the bottom with parchment paper.
In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract vigorously for 2 minutes until glossy and thickened.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
Gently fold in grated carrots and chopped walnuts until evenly distributed.
Pour batter into prepared pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10 minutes, then turn out onto a cooling rack to cool completely.
While cake cools, beat cream cheese and butter until smooth. Gradually add sifted powdered sugar, beating on low then high until fluffy. Add vanilla and salt.
Spread frosting over completely cooled cake and serve.

Notes

Grate fresh carrots instead of using pre-shredded for better moisture. Ensure ingredients like eggs, butter, and cream cheese are at room temperature for proper emulsification. Sift powdered sugar twice to avoid lumps in frosting. Cool cake completely before frosting to prevent melting.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 48
Sodium: 320
Fat: 24
Saturated Fat: 12
Carbohydrates: 62
Fiber: 2
Protein: 6

Keywords: carrot cake, moist carrot cake, easy dessert, cream cheese frosting, baking, homemade cake