If you’re on the hunt for a truly crowd-pleasing dessert that’s as beautiful as it is delicious, this Easy Carrot Cake is the answer to your baking dreams. It’s reliably moist thanks to its blend of fresh carrots, pineapple, and a tender crumb, sweetly spiced with cinnamon, nutmeg, and ginger, and finished with a dreamy cream cheese frosting that never fails to dazzle. Whether you’re a seasoned baker or just easing into homemade cakes, you’ll fall in love with how simple and satisfying this recipe is—it’s no wonder it’s one of my all-time favorites!
Ingredients You’ll Need
Let’s take a moment to appreciate how each ingredient in this cake plays an essential part—nothing fancy, just honest pantry staples that come together for that iconic flavor and texture. Each addition, from the humble carrot to the rich cream cheese, builds up to make this Easy Carrot Cake truly special.
- All-purpose flour: The foundation, giving the cake its signature soft and tender crumb.
- Granulated sugar: Sweetens every bite and helps lock in moisture.
- Baking powder & baking soda: This combo ensures the cake rises beautifully and has the perfect lightness.
- Salt: Just a hint for balance and depth—never overlook it!
- Ground cinnamon: The classic spice that fills the cake with warmth and aroma.
- Ground nutmeg: Adds a sweet, nutty undertone that pairs perfectly with the carrots.
- Ground ginger: Lends a gentle zing that wakes up all the other flavors.
- Vegetable oil: Keeps the cake extra moist and lovely even after a few days.
- Large eggs: These bind everything together and add richness to the crumb.
- Finely grated carrots: The star of the show—freshly grated for the perfect texture and a pop of color.
- Crushed pineapple (drained): The secret ingredient for irresistible moistness and a sweet-tart lift.
- Chopped walnuts or pecans (optional): For nutty crunch and more depth—add them if you love a bit of extra texture.
- Pure vanilla extract: A floral background note that really brings all the other flavors together.
- Cream cheese (softened): Essential for that classic, tangy-sweet frosting.
- Unsalted butter (softened): Makes the frosting ultra-creamy and smooth.
- Powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- Vanilla extract (for frosting): One last dash of aroma to elevate the creamy topping.
How to Make Easy Carrot Cake
Step 1: Prep the Pan and Preheat the Oven
Begin by setting your oven to 350°F (175°C); this gives you just the right amount of heat for a gentle bake. Take a 9×13-inch baking pan and grease it thoroughly, then dust with flour so your Easy Carrot Cake turns out perfectly without any sticking or crumbling. Set the pan aside—you’re off to a great start!
Step 2: Mix the Dry Ingredients
Grab a big mixing bowl and whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Combining all your dry ingredients now means you’ll get even flavor and the lightest possible crumb throughout the finished cake.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk together the vegetable oil and eggs until smooth and uniformly combined with a glossy sheen. This mixture will act as the backbone for a cake that’s moist and soft in every bite.
Step 4: Bring Wet and Dry Together
Add the wet mixture right into the bowl with the dry ingredients. Gently stir everything until it’s just combined—don’t overmix! This step keeps your Easy Carrot Cake delightfully tender. At this point, it’s okay if you still see a few streaks of flour.
Step 5: Fold in Carrots, Pineapple, Nuts, and Vanilla
Time to add in the stars: fold in your finely grated carrots, drained pineapple, optional chopped nuts, and the vanilla extract. Fold until everything looks evenly mixed. The carrots and pineapple create insane moisture and pops of fresh flavor, while the nuts (if you’re using them) add an irresistible crunch.
Step 6: Pour and Smooth the Batter
Transfer the batter into your prepared pan and use a spatula to smooth the top evenly, making sure the batter fills every corner so your Easy Carrot Cake bakes evenly from edge to edge. It already looks tempting, but the best is yet to come!
Step 7: Bake to Perfection
Slide the pan into the oven and bake for 35–40 minutes. Look for the sweet scent of spices filling your kitchen and test with a toothpick—it should come out clean from the center when it’s done. Allow the cake to cool completely inside the pan before launching into the frosting phase.
Step 8: Whip Up the Cream Cheese Frosting
While the cake cools, beat together the softened cream cheese and butter until they’re fluffy and seamlessly smooth. Slowly add the powdered sugar, mixing well between each addition, until it’s all incorporated. Finish off with a splash of vanilla extract. The result is a luscious, spreadable frosting just begging to be slathered on your cake.
Step 9: Frost and Serve
Once your cake is fully cooled, spread the frosting generously and evenly right over the top. Now all that’s left? Slice it up and watch that first bite bring smiles all around.
How to Serve Easy Carrot Cake
Garnishes
Amp up the look and flavor of your Easy Carrot Cake by showering the frosted top with a sprinkle of freshly chopped nuts, a dusting of ground cinnamon, or even some extra grated carrot or orange zest. It’s an easy way to make every piece look festive and hint at the deliciousness inside.
Side Dishes
If you’re serving this cake for a gathering, pair it with fresh berries or a bowl of fruit salad to cut through the richness. For an after-dinner treat, a cup of strong coffee, hot tea, or a cold glass of milk makes a marvelous match and lets the sweet, spicy flavors shine.
Creative Ways to Present
Try baking your Easy Carrot Cake in cupcake tins for adorable individual portions, or stack layers for an impressive celebration cake. For parties, cut the cake into bite-sized squares and serve it on a platter as an irresistible finger food. Personal touches go a long way toward making this classic dessert your own!
Make Ahead and Storage
Storing Leftovers
To keep your Easy Carrot Cake at peak freshness, store any leftovers in an airtight container in the refrigerator. The rich frosting and moist crumb mean the cake tastes just as great, if not better, the next day—perfect for a sneaky slice with your morning coffee!
Freezing
Easy Carrot Cake freezes beautifully. Simply wrap unfrosted (or even frosted) slices or the whole cake tightly in plastic wrap, then in aluminum foil. Stash in the freezer for up to three months. Thaw overnight in the fridge before serving; you’ll be rewarded with deliciously moist cake, ready whenever you crave it.
Reheating
If you love your carrot cake just slightly warm, pop an individual slice in the microwave for 10–15 seconds. It will soften the crumb and slightly melt the frosting, making every bite feel extra indulgent. Just don’t overdo it—cream cheese frosting can get a bit too runny if it gets too hot.
FAQs
Can I make this Easy Carrot Cake ahead of time?
Absolutely! This cake actually gets even moister by the second day. You can bake it a day or two in advance; just wait to frost until it’s completely cool.
Can I use pre-shredded carrots?
For best results, grate your carrots by hand or with a food processor. Pre-shredded carrots are often too dry and thick, which can affect the cake’s texture and moisture.
Is the pineapple necessary?
While you could leave it out, the crushed pineapple is magical for making Easy Carrot Cake extra moist and giving it a subtle brightness. If you’re allergic or prefer to skip it, try substituting with applesauce.
How do I make this cake nut-free?
No problem—simply omit the nuts in the batter or as a garnish. The Easy Carrot Cake will still turn out delicious, soft, and full of flavor.
Can I use this recipe for cupcakes?
Yes, you can! Divide the batter among lined muffin tins and bake for about 18–22 minutes. The result is moist, perfectly portioned Easy Carrot Cake cupcakes that are great for parties.
Final Thoughts
If you’ve been craving a classic dessert that always delivers, make this Easy Carrot Cake your next bake. It’s simple, sweet, and always hits the spot whether you’re celebrating or just treating yourself. Gather your ingredients, preheat your oven, and get ready for cake happiness—your friends and family will thank you!
Print
Easy Carrot Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy carrot cake recipe is a classic favorite, featuring a moist and flavorful cake loaded with carrots, pineapple, and nuts, topped with a rich cream cheese frosting. Perfect for any occasion!
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients: In another bowl, whisk oil and eggs until smooth. Add to dry ingredients and stir.
- Add remaining ingredients: Fold in carrots, pineapple, nuts, and vanilla extract. Pour batter into pan.
- Bake: Bake for 35-40 minutes until a toothpick comes out clean. Cool completely.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over cake.
- Serve: Slice and enjoy!
Notes
- For extra flavor, consider adding shredded coconut or raisins to the batter.
- Store the cake covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
