The Ultimate Moist Carrot Cake (with Cream Cheese Frosting)

Perfectly spiced and incredibly soft. This is the ultimate moist carrot cake recipe, topped with a rich and tangy lemon cream cheese frosting.

Published: 7/22/2026

The Ultimate Moist Carrot Cake

The secret to the absolute best, melt-in-your-mouth carrot cake is using neutral oil instead of butter in the batter, and grating the carrots as finely as possible. This Nordic-inspired version also uses a hint of cardamom to elevate the spice profile, and a squeeze of fresh lemon juice in the frosting for the perfect tangy balance.

Ingredients (12 servings)

The Cake Batter

• 3 large eggs, room temperature
• 1 cup (200 g) granulated or light brown sugar
• 1/2 cup (120 ml) neutral oil (like canola or vegetable oil)
• 1 1/4 cups (160 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• A pinch of salt
• 1 3/4 cups (about 3-4 medium) carrots, finely grated

The Cream Cheese Frosting

• 8 oz (225 g) full-fat cream cheese, room temperature
• 4 tbsp (1/4 cup) unsalted butter, softened
• 1 1/4 cups (150 g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8-inch square pan or a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk the eggs and sugar together until light and frothy.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, and salt.
4. Gently fold the dry ingredients, the oil, and the finely grated carrots into the egg mixture until just combined.
5. Pour the batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
6. Make the frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, vanilla, and lemon juice. Beat until creamy and fluffy.
7. Spread the frosting generously over the completely cooled cake.

Pro Tips

• Fine Grating: Use the fine side of your box grater for the carrots. Large shreds won’t melt into the cake properly and will alter the texture.
• Cooling: Never frost a warm cake, or the cream cheese frosting will melt and slide right off!

Categories: baking, desserts