Moist Carrot Cake

Name: Moist Carrot Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups finely grated carrots; 1 1/2 cups granulated sugar; 1 cup vegetable oil; 4 large eggs; 2 tsp cinnamon; 1 tsp baking soda; 1/2 tsp nutmeg; 1 cup chopped pecans; 8 oz cream cheese (frosting); 1/4 cup butter (frosting); 3 cups powdered sugar (frosting)

Spiced carrot cake layered with tangy cream cheese frosting

By RecipesQueen Kitchen • June 10, 2026

Prep: 25 min

Cook: 35 min

Servings: 12

Difficulty: Medium

carrot-cakebakingcream-cheese-frostingcakespiceddessert

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This carrot cake is incredibly moist and packed with warm spices, shredded carrots, and toasted pecans. The oil-based batter keeps it tender for days.

The cream cheese frosting is the perfect partner — tangy, sweet, and just thick enough to hold between the layers without sliding.

Freshly grated carrots release moisture into the batter as it bakes, creating that legendarily moist crumb.

Ingredients

2 cups all-purpose flour
2 cups finely grated carrots
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg
1 cup chopped pecans
8 oz cream cheese (frosting)
1/4 cup butter (frosting)
3 cups powdered sugar (frosting)

Instructions

1
Whisk flour, cinnamon, baking soda, nutmeg, and salt.
2
Beat sugar, oil, and eggs. Add dry ingredients. Fold in carrots and pecans.
3
Divide between two greased 9-inch round pans. Bake at 350°F for 30-35 minutes.
4
Cool completely on wire racks.
5
Beat cream cheese, butter, and powdered sugar for frosting.
6
Frost between layers and over the top. Garnish with extra pecans.