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Carrot Cake Recipe

Easy Carrot Cake

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Simple carrot cake recipe Quick baking delicious dessert

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups shredded carrots
  • 1 cup chopped walnuts or pecans (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2-4 tablespoons milk or cream

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • In a separate bowl, whisk together eggs, oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  • Stir in the shredded carrots and nuts (if using).
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the cake cool completely in the pan before frosting.
  • For the cream cheese frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
  • Gradually add the powdered sugar, beating until smooth. Add milk or cream, 1 tablespoon at a time, until you reach your desired consistency.
  • Frost the cooled cake with the cream cheese frosting. Garnish with chopped walnuts or candied carrots, if desired.

Notes

This Easy Carrot Cake recipe is my go-to for bringing a little sunshine into any day, any season. Forget fussy techniques and complicated steps; this recipe is all about delivering delicious, moist, and perfectly spiced carrot cake with minimal effort.