Ultimate Moist Carrot Cake with Cream Cheese Frosting (Layered Version)

Ingredients:

For the Carrot Cake:

• 2 cups (260g) all-purpose flour

• 2 tsp baking soda

• 1 ½ tsp baking powder

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves (optional, for deeper spice)

• 1 ¾ cups (350g) granulated sugar

• ½ cup (100g) brown sugar (light or dark)

• 1 cup (240ml) vegetable oil (or melted coconut oil)

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 2 cups (260g) finely grated carrots (firmly packed)

• 1 cup (100g) chopped pecans or walnuts

• ½ cup (120ml) unsweetened applesauce (or crushed pineapple, drained)

• ½ cup (80g) raisins (optional, plumped in warm water and drained)

• ½ cup (50g) shredded coconut (optional, adds texture)

For the Cream Cheese Frosting:

• 16 oz (450g) full-fat cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 4–5 cups (480–600g) powdered sugar, sifted

• 2 tsp vanilla extract

• Pinch of salt

• Optional: 1–2 tbsp heavy cream or milk for desired consistency

Instructions:

1. Prepare the Oven and Pans

• Preheat oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans (or line with parchment paper).

2. Mix Dry Ingredients

• In a large bowl, whisk together:

  • Flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. Mix Wet Ingredients

• In another bowl, whisk:

  • Granulated sugar, brown sugar, oil, eggs, and vanilla.

• Beat until smooth and emulsified.

4. Combine Batter

• Slowly add dry ingredients to wet, mixing gently until combined.

• Fold in grated carrots, nuts, applesauce, raisins, and coconut if using.

5. Bake

• Divide batter evenly between the pans.

• Bake for 30–35 minutes or until a toothpick comes out clean.

• Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

Frosting the Cake:

1. Make Frosting

• Beat cream cheese and butter together until smooth and fluffy.

• Add powdered sugar gradually. Mix until creamy and thick.

• Beat in vanilla and a pinch of salt.

• Add milk/cream 1 tbsp at a time to adjust spreadability.

2. Assemble

• Level cake layers if needed.

• Spread frosting on the first layer, add the second, then cover the top and sides.

• Pipe swirls or decorate with chopped pecans on top and sides.

Storage:

• Refrigerate leftovers up to 5 days, covered.

• Bring to room temperature before serving for best flavor and texture.

• Cake freezes well (unfrosted or frosted). Wrap tightly and freeze for up to 2 months.

Tips for Success:

• Grate carrots finely for a more tender texture.

• Don’t overmix the batter after adding flour.

• Toast nuts for extra flavor.

• Let the cake chill briefly before slicing for cleaner cuts.