Classic Carrot Cake with Whipped Cream Cheese Frosting
This is the cake that my husband (who seeks perfection in all things) deemed “Perfect”. Which is, in fact, the highest honor a baked good could receive. I was practically floating on a cloud after I heard that word escape his lips. Of course, I, too, want every recipe that I post here to be perfect. And I always think that they are by my own standards (and the assumed standards of my audience). But to hear him call it perfect? That’s a whole new level.
This cake is everything you want in a classic carrot cake. It’s soft, just the right amount of spiced, and the cream cheese frosting is, of course, essential. It’s not overly sweet, which means you can totally justify going back for a second slice. Or a third—no judgment here. Both of us sat and stared at it for the rest of the night, trying to resist its siren song until he took it to work with him the next morning.
You don’t have to worry about over-mixing or getting the layers perfectly even. It’s the kind of cake that welcomes a little bit of imperfection. And if you’re anything like me, a cake that’s as chill as I strive to be is always a win. Whether you’re making this for Easter, a springtime gathering, or just because it’s Tuesday and you need some cake, I promise it won’t disappoint. Plus, it’s an excuse to sneak in some veggies. It’s basically a salad, right? Happy baking!
With love,
Your Baker, Hannah
Ingredients Needed to Bake Super Moist Classic Carrot Cake:
All Purpose Flour
Baking Powder
Baking Soda
Salt
Cinnamon
Ground Nutmeg
Ground Ginger
Whole Eggs
Melted Butter
Crushed Pineapple
Granulated Sugar
Brown Sugar
Finely Shredded Carrots
Chopped Walnuts (plus extra for garnish)
Heavy Cream
Powdered Sugar
Cream of Tartar
Cream Cheese
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Crushed Pineapple: Use applesauce, mashed bananas or Greek yogurt for a similar texture.
Walnuts: Swap with pecans or leave out for a nut-free option.
Cream Cheese: Use mascarpone cheese for a milder flavor.
What Tools Do You Need to Bake Super Moist Classic Carrot Cake?
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Step-by-Step Instructions for Baking Super Moist Classic Carrot Cake:
To Make the Cakes: Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Add in the shredded carrots and chopped walnuts, gently stirring to coat them in the dry mixture.
In a large mixing bowl, whisk the eggs, melted butter, crushed pineapple, granulated sugar, and brown sugar until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
Divide the batter evenly between the prepared cake pans and smooth out the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To Make the Frosting: In a large mixing bowl, add the heavy cream, powdered sugar, and cream of tartar. Beat on high speed until stiff peaks form. In a separate bowl, beat the cream cheese and butter until smooth and fluffy. Gently fold the whipped cream mixture into the cream cheese until fully combined and smooth.
To Assemble the Cake: Place one completely cooled cake layer onto a serving plate or cake stand. Spread a generous layer of frosting over the top of the first cake layer. Place the second cake layer on top and press gently to secure. Spread the remaining frosting evenly over the top and sides of the cake. Garnish with additional chopped walnuts and enjoy!
FAQs About Baking Carrot Cake:
How to make the absolute best carrot cake:
Use fresh, finely shredded carrots in your cake. Pre-shredded carrots tend to be drier and don’t add as much moisture to the crumb of your cake.
It is also important to avoid overmixing the batter to keep the cake moist, as too much mixing will cause gluten to develop, making your cake tough.
How to freeze or store carrot cake:
Wrap slices in plastic wrap and store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Recipe for Classic Carrot Cake:
Super Moist Classic Carrot Cake
Ingredients
Instructions
- Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Add in the shredded carrots and chopped walnuts, gently stirring, ensuring they are evenly distributed throughout the flour (this helps prevent them from sinking to the bottom of your cake as it bakes).
- In a large mixing bowl, whisk the eggs, melted butter, applesauce, granulated sugar, and brown sugar until well combined.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
- Divide the batter evenly between the prepared cake pans and smooth out the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, add the heavy cream, powdered sugar, and cream of tartar. Using an electric hand mixer, beat on high speed until stiff peaks form.
- In a separate bowl, beat the cream cheese and butter until smooth and fluffy.
- Gently fold the whipped cream mixture into the cream cheese until fully combined and smooth. Be careful not to deflate the whipped cream.
- Place one completely cooled cake layer onto a serving plate or cake stand.
- Spread a generous layer of frosting over the top of the first cake layer.
- Place the second cake layer on top and press gently to secure.
- Spread the remaining frosting evenly over the top and sides of the cake, smoothing it with an offset spatula.
- Garnish the cake with the additional chopped walnuts, pressing them lightly onto the sides or sprinkling them over the top.
- Slice, serve, and enjoy!