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The Boat Shed Kitchen

Moist Carrot Cake with Cream Cheese Frosting

This moist carrot cake is filled with warm spices, grated carrots, and optional nuts for texture. It’s layered with a rich cream cheese frosting that makes every bite indulgent yet balanced. Simple to make and always a hit!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Calories: 480
Ingredients Method Notes

Ingredients
  

Carrot Cake:
  • 2 cups all-purpose flour
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 cups freshly grated carrots
  • 1 cup chopped walnuts or pecans optional
Frosting:
  • 8 oz cream cheese softened
  • ½ cup butter softened
  • 3½ cups powdered sugar
  • 2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F. Grease and line two 9-inch cake pans.
  2. Whisk dry ingredients in one bowl; mix wet ingredients in another.
  3. Combine both mixtures, fold in carrots and nuts.
  4. Divide into pans, bake 30–35 mins. Cool completely.
  5. Beat cream cheese and butter; add sugar and vanilla. Frost and decorate.
  6. See full steps with tips & photos → https://theboatshedcafe.com/moist-carrot-cake-with-cream-cheese-frosting/

Notes

  • Use freshly grated carrots for best texture and moisture—avoid pre-shredded.
  • Make sure the cake layers are fully cooled before frosting to prevent melting.
  • For a neater finish, chill the frosted cake briefly before slicing.