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Super Moist Carrot Cake

This incredibly moist and spiced carrot cake, topped with cream cheese frosting, is perfect for any occasion and will impress everyone who tries it.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 large eggs
  • 1.5 cups granulated sugar
  • 1 cup packed brown sugar
  • 1.25 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting
  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray and line them with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, beat the eggs and gradually add the granulated sugar and brown sugar until thick and pale, about 3-4 minutes.
  4. While mixing on low speed, slowly add the vegetable oil and vanilla extract.
  5. Fold in the dry ingredients until just combined. Then gently fold in the grated carrots, crushed pineapple, chopped nuts, and shredded coconut if using.
Baking
  1. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
  2. Allow cakes to cool in pans for 15 minutes, then run a knife around edges, invert onto cooling racks, and cool completely.
Making the Cream Cheese Frosting
  1. Beat the softened cream cheese and butter together for 3-4 minutes until smooth and fluffy.
  2. Gradually add the powdered sugar one cup at a time, then add vanilla extract and salt, mixing until combined.
Assembling the Cake
  1. Level the tops of the cooled cakes with a serrated knife. Place one layer on a serving plate and spread about 1 cup of frosting on top.
  2. Place the second layer on top, press gently, and frost the entire cake with the remaining frosting.
  3. Decorate as desired and serve.

Notes

For optimal texture, use freshly grated carrots and avoid pre-shredded ones. The cake can be made a night ahead, and it gets more moist over time. Store covered at room temperature for up to 2 days or in the fridge for up to a week.