Moist Carrot Cake with Cream Cheese Frosting

A classic, oil-based carrot cake that’s rich, fluffy, and topped with the smoothest cream cheese frosting.

Some cakes are just timeless — and carrot cake is one of them. This version is incredibly moist thanks to its oil-based batter and the natural sweetness of fresh carrots. Spiced gently with cinnamon and topped with a smooth, tangy cream cheese frosting, it's perfect for birthdays, tea-time treats, or any occasion that needs something homemade and delicious. Whether you're baking for the first time or returning to an old favorite, this recipe is easy to follow and yields a beautifully balanced cake with a soft crumb and rich flavor.

Prep Time: 15 minutes

Bake Time: 40–45 minutes

Serves: 12–16

Oven Temp: 180°C

Ingredients

For the cake:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1½ tablespoons ground cinnamon

• 1½ cups sugar

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 4 eggs (room temperature)

• 3 cups grated carrots (finely grated for best texture)

For the cream cheese frosting:

• 250g cream cheese (softened)

• ½ cup sugar

Method

Step 1: Preheat and prep

Preheat your oven to 180°C. Grease and line two round baking tins (about 20–23cm) with parchment paper for even layers.

Step 2: Sift your dry ingredients

In a medium-sized bowl, sift together the flour, baking powder, salt, and ground cinnamon. Once sifted, gently mix with a spoon to evenly distribute the ingredients.

Step 3: Mix your wet ingredients

In a separate, larger bowl, combine the sugar, vegetable oil, and vanilla extract. Whisk until well blended—the mixture will look glossy and smooth.

Now, beat your eggs (at room temperature), and slowly add them to the oil mixture in 3–4 intervals, whisking after each addition. This helps create a stable, emulsified batter.

Step 4: Combine and fold

Gradually add your sifted dry ingredients into the wet mixture. Fold the mixture together until no flour streaks remain — be careful not to overmix.

Now, stir in the grated carrots until evenly distributed throughout the batter. Your mixture should be thick but pourable.

Step 5: Bake

Divide the batter equally between your two prepared pans. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and springy.

Let the cakes cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the frosting

While your cakes cool, prepare the cream cheese frosting. In a bowl, cream together the softened cream cheese and sugar using an electric beater or whisk. Beat until smooth, fluffy, and well combined. Chill the frosting in the fridge until ready to use.

Once the cakes are cool, spread the frosting between the layers and on top.

Why This Recipe Works (Plus Substitutions)

This carrot cake is oil-based, which makes it incredibly moist and long-lasting. Unlike butter-based cakes, oil keeps the crumb soft even after a few days.

Vegetable oil is neutral and doesn’t interfere with the flavor. You can use sunflower oil or even light olive oil as alternatives.

Sugar helps create a moist crumb and balances the spices. If you’d like to reduce the sweetness, you can use 1 cup instead of 1½—or swap for coconut sugar for a richer flavor.

Eggs bind the batter and help with lift. For an egg-free version, try using flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), though the texture will be slightly denser.

Carrots add moisture, color, and sweetness. Make sure they’re finely grated to blend seamlessly into the batter.

Cinnamon gives that signature warm spice. Feel free to add a pinch of nutmeg or ground ginger for an autumn-inspired twist.

Cream cheese frosting brings a lovely tang that balances the sweetness of the cake. You can use a vegan cream cheese if you need a dairy-free version, or try a whipped coconut cream frosting for something lighter.

Storage

Store your frosted cake in the fridge for up to 4 days. Let slices come to room temperature before serving.
Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

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Tag me on TikTok or Instagram @O.honeyyfood when you try this recipe! I'd love to see your beautiful bakes, especially if you get creative with your own twist — walnuts, raisins, or even pineapple chunks are popular add-ins too.