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!
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.