Name: Carrot Cake Recipe with Cream Cheese Frosting (Super Moist!)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 1/2 cups packed light brown sugar; 1 cup neutral oil, such as canola or vegetable; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 3 cups finely grated carrots, about 4 to 5 medium carrots; 1 cup crushed pineapple, well drained; 1 cup chopped walnuts, toasted; For the frosting: 16 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 2 teaspoons vanilla extract; 1/4 teaspoon fine salt

Method

9 steps

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment, and grease the parchment.
Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a medium bowl.
In a large bowl, whisk the brown sugar and oil until smooth, then whisk in the eggs one at a time, followed by the vanilla.
Fold the dry ingredients into the wet mixture with a spatula just until no dry streaks remain. Fold in the carrots, drained pineapple, and toasted walnuts. The batter will be thick.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the cakes pull slightly from the sides.
Cool the cakes in the pans for 10 minutes, then turn them out onto a rack, peel off the parchment, and cool completely, about 1 hour.
For the frosting, beat the cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla, and salt, and beat on low until combined, then on medium until fluffy, about 2 minutes.
Place one cooled cake layer on a serving plate and spread about 1 cup of frosting over it. Set the second layer on top and spread the remaining frosting over the top and around the sides.
Chill the frosted cake for at least 30 minutes to set the frosting before slicing. Store leftovers covered in the refrigerator for up to 4 days.

Recipe notes

Helpful tips

Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, then cool before chopping.
Drain the pineapple well and press it lightly in a strainer so the batter does not turn wet.
For neat slices, dip a thin knife in hot water and wipe it dry between cuts.

Equipment

Two 9-inch round cake pans
Parchment paper
Box grater
Mixing bowls
Whisk
Spatula
Hand or stand mixer
Wire cooling rack
Offset spatula

Storage

Refrigerate covered for up to 4 days. Bring to room temperature for about 20 minutes before serving. The unfrosted layers can be wrapped tightly and frozen for up to 2 months.

Additional tips

Do not overmix the batter once the flour goes in, or the cake will turn dense. Grate the carrots on the fine side of a box grater so they disappear into the crumb. Make sure the cream cheese and butter are truly softened, or the frosting will be lumpy.

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