Carrot Cake with Cream Cheese Frosting – Classic Moist Carrot Cake

Carrot Cake with Cream Cheese Frosting is a classic dessert known for its moist texture and rich creamy topping.

Fresh grated carrots create a soft tender crumb while warm spices add depth and aroma. The cake bakes into a golden brown sponge packed with natural sweetness.

Thick cream cheese frosting spreads smoothly over the cake, creating a rich silky layer that contrasts with the soft spiced cake underneath.

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Ingredients (Serves 6–8)

For the carrot cake
2 cups all-purpose flour
1½ cups grated carrots
1 cup sugar
½ cup brown sugar
3 eggs
¾ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts

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For the cream cheese frosting
200 g cream cheese
½ cup butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract

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Step-by-step cooking

Step 1 – Preheat oven
Preheat oven to 180°C.

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Step 2 – Mix wet ingredients
Whisk eggs, oil, sugar, and vanilla.

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Step 3 – Add carrots
Stir in grated carrots.

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Step 4 – Mix dry ingredients
Combine flour, cinnamon, nutmeg, baking soda, and salt.

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Step 5 – Combine batter
Fold dry ingredients into the wet mixture.

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Step 6 – Add walnuts
Mix chopped walnuts into the batter.

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Step 7 – Bake cake
Pour batter into a cake pan and bake for 35–40 minutes.

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Step 8 – Cool cake
Allow the cake to cool completely.

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Step 9 – Make frosting
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.

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Step 10 – Frost cake
Spread frosting generously over the cake.

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Pro Tips
Use freshly grated carrots for the best moisture.
Do not overmix the batter.
Chill the frosting slightly for thicker texture.

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Why This Performs
Thick cream cheese frosting swirl
Moist cake slice texture
Visible carrot specks
Classic Easter dessert appeal