If you’ve ever dreamed of the perfect carrot cake, tender and rich with a luscious frosting, then you are in for a treat with this Impossibly Moist Carrot Cake with Cream Cheese Frosting Recipe! Every bite offers a delightful harmony of sweet, warm cinnamon-spiced carrot goodness balanced by the smooth, tangy cream cheese frosting. This recipe transforms simple pantry staples into a show-stopping dessert that’s guaranteed to impress friends, family, or just your own craving for something truly irresistible.
Ingredients You'll Need
What’s truly wonderful about this recipe is its use of straightforward, everyday ingredients that come together to create that iconic carrot cake flavor and moist texture. Each element plays an essential role—carrots for freshness and moisture, warm spices for depth, walnuts for crunch, and the cream cheese frosting to elevate everything with creamy sweetness.
- Granulated sugar: Balances sweetness and helps create a tender crumb.
- Brown sugar: Adds moisture and a rich, caramel-like flavor.
- Vegetable oil: Keeps the cake irresistibly moist and tender.
- Large eggs: Provide structure and richness.
- Pure vanilla extract: Enhances all the other flavors beautifully.
- All-purpose flour: The base that gives the cake its classic texture.
- Baking soda and baking powder: Ensure a perfect rise and lightness.
- Ground cinnamon: Infuses the cake with warm, comforting spice.
- Kosher salt: Balances sweetness and amplifies flavor.
- Grated carrots: The star ingredient, providing moisture and natural sweetness.
- Chopped walnuts: Add crunch and a nutty contrast, with extra reserved for garnish.
- Unsalted butter: Essential for a rich, creamy frosting.
- Cream cheese: Adds tangy richness to the frosting that pairs perfectly with the spice.
- Confectioners' sugar: Sweetens and smooths the frosting to luscious perfection.
How to Make Impossibly Moist Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Baking Pan
Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly with butter and flour or use a nonstick baking spray. This step is essential to ensure your beautiful cake releases effortlessly once baked and cooled.
Step 2: Mix the Wet Ingredients
In a stand mixer bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 1 to 2 minutes until everything is thoroughly mixed and smooth. This creates the rich, moist base that will hold all the carrot cake magic.
Step 3: Combine the Dry Ingredients
Next, add the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt to your wet mixture. Mix on low speed just until everything is incorporated. Be careful not to overmix here because you want the final cake to stay light and tender.
Step 4: Stir in the Carrots and Walnuts
Gently fold in the grated carrots and the chopped walnuts. These add moisture, texture, and a nutty surprise in every bite. The carrots ensure your cake will be impossibly moist, just as we promised in our Impossibly Moist Carrot Cake with Cream Cheese Frosting Recipe!
Step 5: Bake to Perfection
Pour your batter into the prepared pan and use a spatula to smooth it evenly. Bake for about 50 to 55 minutes. To test if it’s done, insert a toothpick into the center—if it comes out clean, your cake is ready! Let it cool for 10 minutes, then carefully invert onto a wire rack. Allow it to cool completely before frosting. This cooling time is key for a frosting that won’t melt away.
Step 6: Make the Cream Cheese Frosting
Using the stand mixer fitted with a paddle attachment, beat together the softened butter and cream cheese on medium-high speed until creamy and well combined. Then add the confectioners’ sugar and vanilla extract gradually, starting on low speed and then increasing. Continue beating until the frosting is smooth and fluffy—perfect for spreading generously atop your cake.
Step 7: Frost and Garnish Your Cake
When your cake has completely cooled, spread the luscious cream cheese frosting evenly over the top. For the finishing touch, sprinkle with the remaining walnuts for a beautiful and crunchy garnish. Slice, serve, and get ready for compliments—you’ve just made the Impossibly Moist Carrot Cake with Cream Cheese Frosting Recipe!
How to Serve Impossibly Moist Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
Adding a handful of extra chopped walnuts or even toasted pecans on top adds a delightful crunch and an elegant finish that elevates the look and taste. For a bit of extra charm, sprinkle a tiny pinch of cinnamon or dust with a light layer of powdered sugar. Fresh fruit like thin slices of kiwi or dried pineapple can bring a fun twist to the presentation.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee, a pot of hot tea, or even a steaming chai latte to bring out the warm spices. For an indulgent treat, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to contrast the spice and richness.
Creative Ways to Present
For parties or special occasions, consider turning this recipe into cupcakes for easy serving and portion control. Another fun idea is layering slices with extra frosting and nuts to assemble a carrot cake trifle. This recipe’s moist texture makes it perfect for soaking up a little splash of orange juice or spiced rum in adult-friendly desserts.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover your cake tightly with plastic wrap or store in an airtight container and refrigerate. The cream cheese frosting needs to stay chilled, and your cake will stay fresh for about 4 to 5 days, keeping that signature moistness intact.
Freezing
You can freeze the unfrosted cake layers wrapped well in plastic wrap followed by foil for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then frost as usual. Alternatively, freeze fully frosted cake slices individually by wrapping them tightly to keep the frosting fresh and creamy.
Reheating
Since carrot cake is best enjoyed slightly chilled or at room temperature, warming isn’t usually necessary. However, if you prefer a warm slice, microwave for about 10 seconds, but avoid heating too much as the cream cheese frosting might lose its creamy texture. A quick warm cup of tea or coffee is a perfect companion instead.
FAQs
Can I substitute the walnuts with other nuts?
Absolutely! Pecans work beautifully in this recipe and add a slightly sweeter, buttery flavor. You can also try almonds or hazelnuts if you prefer, or omit nuts altogether for a nut-free version.
What makes this carrot cake "impossibly moist"?
The combination of vegetable oil instead of butter and grated carrots creates a wonderfully tender and moist crumb. The dual sugar mix, including brown sugar, also helps lock in moisture while adding flavor depth.
Can I make this cake gluten-free?
Yes, swapping all-purpose flour with a 1:1 gluten-free baking flour blend works well. Make sure your baking powder and other ingredients are gluten-free as well. The texture may vary slightly but will still be tender and delicious.
How long does the cream cheese frosting keep?
Once made, cream cheese frosting should be stored in the refrigerator and used within 3 to 5 days for the best flavor and texture. Always cover it well to avoid it drying out or absorbing fridge odors.
Is there a way to make this recipe vegan?
Replacing eggs with flax eggs, using a vegan cream cheese, and a plant-based butter substitute can work to veganize this cake. Keep in mind, certain textural differences might occur, but it will still be delightful and moist.
Final Thoughts
If you want to whip up a dessert that feels like a warm hug on a plate, the Impossibly Moist Carrot Cake with Cream Cheese Frosting Recipe is your new best friend. It brings together familiar flavors with an amazing moistness and creamy frosting that’s downright addictive. Once you try this recipe, it’s likely to become a beloved staple for birthdays, holidays, or just indulging yourself any day of the week!
Print
Impossibly Moist Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Impossibly Moist Carrot Cake with Cream Cheese Frosting is a classic, flavorful dessert that's perfect for gatherings or any special occasion. Made with freshly grated carrots, warm cinnamon, and a luscious cream cheese frosting, this cake offers a moist texture and rich taste that will delight carrot cake lovers everywhere.
Ingredients
Cake Ingredients
- 1¼ cups (250g) granulated sugar
- ¾ cup (160g) brown sugar
- 1¼ cups (296ml) vegetable oil (or other neutral oil)
- 4 large (200g) eggs, room temperature
- 2 tsp pure vanilla extract
- 2⅓ cups (280g) all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp Kosher salt
- 4 cups grated carrots
- 1 cup chopped walnuts (plus an additional ½-1 cup for garnish, optional; pecans can be used instead)
Cream Cheese Frosting Ingredients
- ½ cup (1 stick; 113g) unsalted butter, softened
- 8 oz cream cheese, softened
- 3½ cups (438g) confectioners' sugar
- 1 tsp pure vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish using butter and flour or a nonstick baking spray to ensure the cake doesn’t stick. Set the pan aside while you prepare the batter.
- Mix the wet ingredients: In the bowl of a stand mixer, combine 1¼ cups granulated sugar, ¾ cup brown sugar, 1¼ cups vegetable oil, 4 large room temperature eggs, and 2 teaspoons vanilla extract. Beat on medium speed for 1-2 minutes until the mixture is fully blended and smooth.
- Add the dry ingredients: To the wet mixture, add 2⅓ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and ½ teaspoon Kosher salt. Beat on low speed until just combined to avoid overmixing.
- Add remaining ingredients: Gently stir in 4 cups grated carrots and 1 cup chopped walnuts with a spatula or spoon until evenly incorporated throughout the batter.
- Bake the carrot cake: Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool for 10 minutes in the pan, then carefully invert it onto a wire rack. Allow the cake to cool completely, about an hour, before frosting.
- Make the cream cheese frosting: In a stand mixer fitted with a paddle attachment, beat ½ cup softened butter and 8 ounces softened cream cheese on medium-high speed for 1-2 minutes until very creamy. Turn off the mixer, then add 3½ cups confectioners' sugar and 1 teaspoon vanilla extract. Begin beating on low speed, gradually increasing to medium as the sugar incorporates completely. Continue until the frosting is smooth and creamy, roughly 2 more minutes.
- Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or knife. Garnish with the remaining chopped walnuts if desired. Slice into pieces and serve to enjoy this richly moist carrot cake.
Notes
- For best results, use room temperature eggs and cream cheese to ensure smooth mixing.
- You can substitute walnuts with pecans if preferred or omit nuts for a nut-free version.
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This carrot cake can be made a day ahead for convenience; keep it covered at room temperature until frosting.
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