This post may contain affiliate links. Please read our disclosure policy.
Moist, flavorful, and delicious classic carrot cake that is not overly sweet with a cream cheese frosting with a simple yet elegant presentation is easy to put together.
I know there are so many classic carrot cake recipes out there and this is my favorite because the cake is so moist, flavorful, and dense in a good way. Honestly, I was never a fan of carrot cake because of the insanely sweet frosting. So, it’s good that with a homemade carrot cake and cream cheese frosting, I can adjust it to make it just the right amount of sweetness. You can look at the amount of sugar, which I have cut down pretty significantly without sacrificing the taste and the moistness of the cake.
This is also a very easy cake to bake because it doesn’t need any mixer or special kitchen gadget.
Important tips
1. Make sure the eggs are at room temperature
2. Please only use freshly grated carrots
3. Do not overmix the cake batter. As long as you don’t see any more pockets of flour, you are done mixing
4. I highly recommend using cake flour for that soft and tender crumbs
5. Every oven is different, so make sure you check on the cake not to overbake it as it will dry out the cake
6. Make sure the cream cheese and butter are softened before you make the frosting
How to bake an easy moist classic carrot cake with cream cheese frosting
1. Preheat the oven at 350 F (180 C) for a conventional oven. Spray or grease the pan with non-stick spray or some oil. Line the bottom of the pan with parchment paper. I line the sides too,but it’s not necessary. You can use three 6-inch round pans or just one. If you use only one pan, you will get a taller cake that we will slice into three horizontally later when we assemble the cake
2. Combine all the dry ingredients and set aside. Whisk the eggs and brown sugar until the sugar dissolves. Add the oil and vanilla extract and whisk until combined.
3. Sift in the dry ingredients and whisk until just combined. Do not overmix
4. Fold in the raisins, walnuts, and grated carrot and mix until just combined
5. If using three pans, pour 1/3 of the batter on each pan. If using one pan only, pour all into one pan. Tap the pans on the counter a few times to pop any large bubbles. Bake in the oven for about 20-25 minutes if baking three pans. Place them side by side on the middle rack. If baking one pan only, bake for 45-50 minutes or until a cake tester comes out clean with a few crumbs are fine as long as it’s not wet. We don’t want to overbake the cake.
6. Place the pan on top of a cooling rack. Let the cake cool down completely in the pan before unmolding
7. Loosen the side of the cake from the pan and remove it from the pan. If you use only one pan, you need to slice the cake using a serrated knife into three horizontally. It helps if you have a cake leveler to help you slice evenly. If you don’t, not a big deal, just do your best to slice it as evenly as possible. If your cake has a dome top, use a serrated knife to slice the dome part off so that the cake has a flat surface
8. Place one sheet of cake on a cake stand or a serving platter. Transfer the frosting into a piping bag fitted with a round large nozzle and pipe balls of frosting as close as possible, starting on the edge of the cake, all around and continuing until you cover the entire surface. Alternatively, you can also just spread 1/3 of the frosting on the surface of the cake if you don’t want to use a piping bag
9. Gently put another sheet of cake on top of it and pipe or spread another 1/3 of the frosting on the surface. Top with the final layer of cake and then pipe or spread with the rest of the frosting. If you use piping and you want to make it look “prettier” on the top layer, you can use the back of a spoon and smear half of the frosting (refer to photo above)
10. Top with the rest of the chopped walnuts and pile the candied carrot in the middle
How to store and freeze leftover carrot cake with cream cheese frosting
1. Put the cake in an air-tight container and store it in the refrigerator for up to 5 days. The longer you store it, the drier it tends to be
2. You can also freeze the frosted cake. Place the whole cake in the freezer, unwrapped for about one hour. This will harden the frosting. Then wrap it with a cling wrap. The frosting won’t be messy anymore as it has hardened. Wrap with a foil and for extra protection, I like to put it inside a box or a container
3. When ready to serve the cake, remove the foil and the cling wrap and let it thaw on the counter for few hours until soften and then serve
Did you make this recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Moist Classic Layered Carrot Cake with Cream Cheese Frosting
Ingredients
- 100 gr light brown sugar
- 125 gr eggs (room temperature) about 2 1/2 eggs
- 80 gr oil
- ½ tsp vanilla extract
- 50 gr chopped walnuts reserved half for decoration
- 50 gr raisins
- 170 gr freshly grated carrot
Dry ingredients:
- 110 gr cake flour
- 55 gr almond flour
- 1 tsp cinnamon powder
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Cream cheese frosting:
- 320 gr cream cheese (room temperature)
- 120 gr icing sugar
- 160 gr unsalted butter (room temperature)
- 1 tsp lemon zest
- Pinch of salt
- Milk as needed
Candied carrot for decoration (optional):
- 20 gr carrot
- ¼ cup water
- 1 Tbsp sugar
Instructions
- Preheat oven at 350 F (180 C) for a conventional oven. Spray or grease the pan with non-stick spray or some oil. Line the bottom of the pan with parchment paper. I line the sides too,but it's not necessary. You can use three 6-inch round pans or just one. If you use only one pan, you will get a taller cake that we will slice into three horizontally later when we assemble the cake
Prepare cake batter:
- Combine all the dry ingredients and set aside. Crack the eggs in the bowl and whisk. Add the amount you need in the mixing bowl. Add brown sugar and whisk with the egg until the sugar dissolves. Add the oil and vanilla extract and whisk until combined. Sift in the dry ingredients and whisk until just combined. Do not overmix. Fold in the raisins, walnuts, and grated carrot and mix until just combined
- If using three pans, pour 1/3 of the batter on each pan. If using one pan only, pour all into one pan. Tap the pans on the counter a few times to pop any large bubbles. Bake in the oven for about 20-25 minutes if baking three pans. Place them side by side on the middle rack. If baking one pan only, bake for 45-50 minutes or until a cake tester comes out clean with a few crumbs are fine as long as it's not wet. We don't want to overbake the cake
Cooling down:
- Place the pan on top of a cooling rack. Let the cake cool down completely in the pan
- The cake can be wrapped and then store at room temperature for a day or two if you are not ready to assemble yet. You can also freeze them in the freezer for up to one month. Simply thaw at room temperature before assembling
Prepare the frosting:
- Put the softened butter and softened cream cheese together in a mixing bowl fitted with a paddle attachment. Beat them until they are creamy and smooth over medium speed (speed 6 on KA), about 2 minutes. Lower the speed and add icing sugar, pinch of salt and lemon zest. Mix it in a little bit with the butter and cream cheese to prevent the icing sugar from flying everywhere. Start with the lowest speed and increase the speed and beat on speed 6 and beat for another 2 minutes or so. It should be creamy. If it's too thick, you can add about 1 teaspoon of milk or as needed so that the consistency is thick but spreadable. Not too thin that it drips
For candied carrot:
- Use a peeler to peel about 20 grams of carrot strips. Bring water and sugar to a simmer and then add the carrot strips and simmer for 2-3 minutes and then remove and pat dry with absorbent paper towel
Assembling:
- Loosen the side of the cake from the pan and remove it from the pan. If you use only one pan, you need to slice the cake using a serrated knife into three horizontally. It helps if you have a cake leveler to help you slice evenly. If you don't, not a big deal, just do your best to slice it as evenly as possible.
- If your cake has a dome top, use a serrated knife to slice the dome part of so that the cake has a flat surface
- Place one sheet of cake on a cake stand or a serving platter. Transfer the frosting into a piping bag fitted with a round large nozzle and pipe balls of frosting as close as possible, starting on the edge of the cake, all around and continue until you cover the entire surface. Alternatively, you can also just spread 1/3 of the frosting on the surface of the cake if you don't want to use a piping bag
- Gently put another sheet of cake on top of it and pipe or spread another 1/3 of the frosting on the surface. Top with the final layer of cake and then pipe or spread with the rest of the frosting. If you use piping and you want to make it look "prettier" on the top layer, you can use the back of a spoon and smear half of the frosting (refer to photo above). Top with the rest of the chopped walnuts and pile the candied carrot in the middle
- Chill the cake in the fridge for at least 1 hour, 2 hours if possible. It makes cutting the cake so much easier and you get a cleaner cut too
2 comments
Thanks for the recipe! The cake turned out moist and not too sweet. For the frosting, I only sweetened the cream cheese with some maple syrup and added vanilla essence. I omitted the carrot topping but having the frosting was sweet enough for us. I baked the cake in a square tin for 35 mins, didn’t do the layers.
I’m glad you enjoyed the cake! it is one of my favorites as it is not cloyingly sweet!