Easy Carrot Cake Recipe
This Easy Carrot Cake Recipe is perfect for beginners and experienced bakers alike. It uses simple ingredients and straightforward steps to create a delicious homemade cake topped with creamy frosting.
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My daughter and I absolutely LOVE carrot cake! Whenever we are on a California roadtrip we stop by a place called Granzella’s to get a slice of THE BEST carrot cake. And every now and then we treat ourselves to this Homemade Carrot Cake. Only sometimes because we can hardly resist eating the entire cake!
Table of Contents
Why You’ll Love This Easy Carrot Cake
- Simple ingredients you likely already have at home
- Moist and soft texture thanks to fresh carrots and oil
- Perfectly spiced flavor with cinnamon and vanilla
- Quick preparation – ready for the oven in about 20 minutes
Tips for the Best Carrot Cake
🥕Use freshly grated carrots instead of pre-shredded for better moisture.
🥕 Don’t overmix the batter to keep the cake soft.
🥕 Let the cake cool fully before frosting to prevent melting.
🥕 Add pineapple or raisins for extra flavor if desired.
✔️ Final Tip: Carrot cake tastes even better the next day after the flavors have had time to develop, making it a great make-ahead dessert.
More Recipes For Carrot Cake Fans:
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Easy Carrot Cake Recipe
Ingredients
Cake:
- 3 1/2 cups all purpose flour
- 1 1/2 cups brown sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup oil
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups peeled and grated carrots
- 1 cup roughly chopped walnuts
Cream cheese frosting:
- 4 oz. cream cheese softened
- 1/4 cup butter softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F/180°c. Line the base of 2 x 9 inch round cake tins with parchment paper, and grease the sides. Set aside.
- Add the all purpose flour, brown sugar, baking powder, ground cinnamon and salt to a large mixing bowl. Whisk until well combined. Set aside.
- Add the milk, oil, eggs and vanilla extract to another large mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Fold through the grated carrot and chopped walnuts.
- Divide the cake batter between the 2 cake tins. Bake for 30 minutes, or until cooked through. Allow to cool in the tins for 15 minutes before transferring to a cooling rack to cool completely.
- To make the frosting, add the softened cream cheese, softened butter, vanilla extract and salt to the bowl of a stand mixer. Beat on a high speed using wire whisk attachment for 2 minutes or until smooth.
- Add the powdered sugar to the bowl, one cup at a time, beating on a low speed to combine. Once all of the powdered sugar has been added, increase the speed to high and beat for 2 minutes or until pale and fluffy.
- Place 1 of the cakes on a cake plate, and top with half of the frosting. Place the second cake over the first, then spread the rest of the frosting over the top.
Notes
- The cakes are cooked through if they spring back when lightly touched in the center. Alternatively, a skewer or toothpick can be inserted in the center of the cake. If the skewer or toothpick comes out clean, the cake is cooked through.
- The batter can be baked as one larger cake rather than two smaller cakes. If making one larger cake adjust the baking time accordingly.
- The top of the frosted cake can be decorated with chopped walnuts.
Nutrition
FAQs About Carrot Cake
A dry cake usually happens from overbaking or too much flour. Measure flour carefully and check the cake a few minutes before the suggested baking time.
Yes. Nuts are optional and can easily be omitted without affecting the texture.
Store it in an airtight container in the refrigerator for up to 5 days because the cream cheese frosting needs refrigeration.
Common spices include cinnamon, nutmeg, ginger, and cloves.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
