Description

A dense yet tender, ultra-moist classic carrot cake with a rich cream cheese frosting. This recipe uses fresh grated carrots and buttermilk for maximum moisture and flavor, avoiding dryness and greasiness.

Ingredients

Scale

1 ½ cups vegetable oil
1 ½ cups granulated sugar
1 cup dark brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
4 cups fresh carrots, grated
1 cup buttermilk
1 cup walnuts or pecans, chopped
½ cup raisins or golden raisins
16 oz full-fat cream cheese, brick style, room temperature
½ cup unsalted butter, softened
4–5 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
¼ teaspoon salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease the parchment.
Peel and grate fresh carrots using the large holes of a box grater or pulse in a food processor until shredded.
In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla for 2 minutes until glossy.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
Gradually add dry ingredients to wet ingredients, mixing on low speed or by hand just until combined. Do not overmix.
Gently fold in grated carrots, nuts, and raisins using a spatula.
Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and salt, beating until fluffy.
Place one cake layer on a plate, spread frosting on top, add second layer, and frost top and sides. Chill before serving.

Notes

Use fresh carrots, not pre-shredded, for best moisture. Ensure cream cheese, butter, and eggs are at room temperature. Do not overmix the batter to avoid a dense cake. Toast nuts for extra flavor. Cake tastes better after chilling overnight.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 42
Sodium: 350
Fat: 24
Saturated Fat: 12
Carbohydrates: 62
Fiber: 2
Protein: 6

Keywords: carrot cake, cream cheese frosting, moist carrot cake, classic dessert, baking, homemade cake