The Best Moist Carrot Cake Recipe with Cream Cheese Frosting

Instructions:

1. Preheat oven to 350°F (175°C). Grease, flour, and line the bottoms of two 8-inch round cake pans with parchment paper circles.
2. In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, nutmeg, ginger, and salt until thoroughly combined.
3. In a separate medium bowl, lightly whisk the eggs, oil, and 2 teaspoons of vanilla extract until just combined.
4. Pour the wet mixture into the dry ingredients. Use a spatula to mix just until no streaks of flour remain. Do not overmix.
5. Gently fold in the grated carrots and nuts (if using) until evenly distributed throughout the batter.
6. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
7. Allow cakes to cool in the pans for 15 minutes, then invert onto a wire rack to cool completely before frosting.
8. For the frosting: Beat the softened cream cheese and butter together with an electric mixer until smooth and creamy (about 2-3 minutes).
9. Gradually add the sifted powdered sugar, mixing on low speed, then increase to medium-high. Beat until light and fluffy. Stir in the remaining vanilla extract and a pinch of salt.
10. Assemble the cake: Place one cooled layer on a serving plate. Spread about one-third of the frosting evenly over the top. Top with the second layer and use the remaining frosting to cover the top and sides.