Moist Carrot Cake Recipe with Cream Cheese Frosting
You'll fall in love with this incredibly moist and easy carrot cake with ultra-creamy cream cheese frosting. It's effortless to make and tastes incredible!
Ingredients
Ingredients for the cake
- 2 cups flour
- 2 cups white sugar
- 1 ¼ cups vegetable oil
- 1 tsp salt
- 4 large eggs
- 1 lb carrots washed, peeled and grated
- 2 tsp baking soda
- 2 tsp cinnamon
Ingredients for the frosting
- 1 ½ sticks unsalted butter
- 2 8 oz packages cream cheese
- 1 tbsp pure Vanilla extract
- 8 cups powdered sugar
Instructions
- Preheat the oven to 325 degrees. Grease and line two 9” cake pans. Set the pans aside.
- Combine together the sugar, oil and eggs in a large bowl. Set aside.
- Using a food processor, pulse the carrots until finely chopped. Stir in the sugar mixture and mix to combine.
- In a separate bowl mix together the flour, baking soda, salt and cinnamon. Gently fold into the sugar and carrot mixture.
- Divide the batter evenly into the cake pans.
- Bake for 45-50 minutes. The cakes should be firm in the center.
- Remove from the pan and cool on baking racks for at least ten minutes. Transfer the cakes to parchment paper and replace the pans on top of the cakes. This is the seal in the moisture. Leave the cakes like this for at least 45 minutes.
- While the cakes are cooling, mix together the frosting.
- Mix together cream cheese, softened butter, and confectioners sugar until smooth. Add in the vanilla extract. Mix until smooth. Cover with plastic wrap and place in the refrigerator.
- When the cakes have cooled, place the first layer onto a cake stand. Coat the first layer with frosting. Place the second layer on top. Coat the top and sides with frosting.
- Refrigerate and serve cold when ready. Enjoy!