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Carrot Cake Best Moist Recipe with Cream Cheese

Carrot Cake Best Moist Recipe with Cream Cheese

A professional three-layer spiced carrot cake with toasted pecans and a signature velvety cream cheese frosting.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Spiced Cake Layers
  • 2 cups All-purpose flour sifted
  • 2 cups Granulated sugar
  • 1.5 cups Vegetable oil
  • 4 large Eggs room temperature
  • 3 cups Carrots freshly grated
  • 1 cup Pecans toasted and chopped
  • 2 tsp Cinnamon
Cream Cheese Frosting
  • 16 oz Cream cheese full-fat, softened
  • 0.5 cup Unsalted butter softened
  • 4 cups Confectioners' sugar sifted
  • 1 tbsp Vanilla extract

Method
 

  1. Preheat oven to 350°F and grease three 8-inch round cake pans.
  2. Whisk together flour, sugar, leavening agents, and spices in a large mixing bowl.
  3. In a separate bowl, emulsify the oil and eggs, then fold into the dry ingredients.
  4. Gently stir in the finely grated carrots and toasted pecans until evenly distributed.
  5. Divide batter into pans and bake for 25-30 minutes; cool completely on a wire rack.
  6. Whip frosting ingredients until fluffy; stack layers with frosting and decorate with carrot ribbons.

Notes

Always grate carrots by hand for the best moisture content. Avoid pre-packaged shredded carrots as they are too dry for this gourmet crumb.