Moist Carrot Cake with Cream Cheese Frosting

Name: Moist Carrot Cake with Cream Cheese Frosting
Prep time: 75 min
Total time: 75 min
Yield: 12 servings
Cuisine: Française
Ingredients: 4 eggs; 1¼ cups (300 ml) neutral vegetable oil; 2 cups (400 g) granulated sugar; 2–3 tsp pure vanilla extract; 2 cups (250 g) all-purpose flour; 2 tsp baking powder; 2 tsp baking soda; ½ tsp salt; 2 tsp ground cinnamon; 3 cups (300 g) finely grated carrots; 1 cup (100 g) chopped walnuts; ½ cup (120 g) unsalted butter, softened; 12 oz (340 g) cream cheese, room temperature; 3–4 cups (360–480 g) powdered sugar, to taste; 1 tsp pure vanilla extract (for frosting)

By Marie Lefebvre · Updated October 11, 2026

This incredibly moist and fluffy carrot cake is packed with warm cinnamon flavor and topped with a luscious cream cheese frosting. A timeless crowd-pleaser that's perfect for birthdays, celebrations, or any moment that calls for a truly homemade treat.

Prep⏱️ 75 min

Servings👥 12 servings

Difficulty📊 Easy

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🛒 Ingredients

12 servings

4 eggs
1¼ cups (300 ml) neutral vegetable oil
2 cups (400 g) granulated sugar
2–3 tsp pure vanilla extract
2 cups (250 g) all-purpose flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
3 cups (300 g) finely grated carrots
1 cup (100 g) chopped walnuts
½ cup (120 g) unsalted butter, softened
12 oz (340 g) cream cheese, room temperature
3–4 cups (360–480 g) powdered sugar, to taste
1 tsp pure vanilla extract (for frosting)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat the oven to 350 °F (175 °C). Grease and flour a 9-inch (23 cm) round cake pan.
2
In a large bowl, beat the eggs with the oil, sugar, and vanilla until smooth and slightly frothy.
3
Add the flour, baking powder, baking soda, salt, and cinnamon, stirring until just combined — do not overmix.
4
Fold in the grated carrots and chopped walnuts gently with a spatula until evenly distributed.
5
Pour the batter into the prepared pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
6
Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely before frosting.
7
Make the frosting: beat the softened butter and cream cheese together until perfectly smooth and creamy.
8
Gradually add the powdered sugar and vanilla extract, beating on medium speed until the frosting is light and fluffy.
9
Spread the frosting generously over the cooled cake and garnish with walnut halves. Refrigerate for 30 minutes before slicing.

💡 Chef's Tip

For the fluffiest frosting, make sure both the butter and cream cheese are fully at room temperature before mixing. A pinch of freshly grated nutmeg or ground ginger in the batter adds a wonderful depth of flavor.