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Moist Carrot Cake with Cream Cheese Frosting

Enjoy a classic carrot cake loaded with spices, warm spices, carrots, and topped with luscious cream cheese frosting. This carrot cake is a delicious dessert you can make relatively quickly, perfect for any occasion, and packed with flavor!
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Course Dessert
Cuisine American

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup chopped walnuts or pecans optional

Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup 1 stick unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  • Whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  • In a separate bowl, whisk together sugar, oil, eggs, and vanilla.
  • Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  • Fold in carrots and nuts (if using).
  • Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let cool completely before frosting.
  • For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy. Frost the cooled cake.