There’s just something magical about sinking your fork into a slice of Easy Carrot Cake—moist, fragrant, and crowned in a dreamy layer of cream cheese frosting. With tender shreds of carrot, hints of spice, a touch of pineapple, and a cloud of velvety icing on top, this dessert brings comfort and celebration together in every bite. Whether you’re sharing it at a family meal or making it just because, Easy Carrot Cake is not only approachable for bakers of all skill levels but also guaranteed to be the highlight of any gathering.
Ingredients You’ll Need
The brilliance of Easy Carrot Cake lies in a harmonious lineup of humble pantry staples and a few special mix-ins. Each ingredient brings its own personality to the table—from cozy spices to the carrots themselves, which keep the crumb perfectly moist and vibrant.
- All-purpose flour: The sturdy base that holds the cake together and provides structure.
- Granulated sugar: Essential for sweetness and moisture, giving that beautiful soft crumb.
- Baking powder & baking soda: These leaveners ensure the cake rises with just the right amount of fluff.
- Salt: A pinch balances the sweetness and brings out all the nuanced flavors.
- Ground cinnamon, nutmeg, and ginger: This trio of warming spices infuses each slice with irresistible depth and that signature carrot cake aroma.
- Vegetable oil: Provides maximum tenderness, so your cake stays soft and moist even after a few days.
- Large eggs: Eggs bind everything and create a rich, cohesive batter.
- Finely grated carrots: The real star—adding color, subtle sweetness, and a moist texture that’s second to none.
- Crushed pineapple (drained): A juicy addition that lifts the cake with lovely brightness.
- Chopped walnuts or pecans (optional): If you love a little crunch, these nuts add nutty flavor and texture.
- Pure vanilla extract: Builds lovely background flavor and aromatic warmth.
- Cream cheese (softened): For the luscious, tangy frosting that’s the perfect carrot cake match.
- Unsalted butter (softened): Makes the frosting extra rich and fluffy.
- Powdered sugar: Sweetens and thickens the cream cheese frosting to dreamy perfection.
- Extra mix-ins (optional): A handful of shredded coconut or raisins if you want an extra twist of flavor.
How to Make Easy Carrot Cake
Step 1: Prep the Baking Pan and Oven
Start by preheating your oven to 350°F (175°C)—your kitchen will begin to fill with the anticipation of a home-baked treat. Grab a 9×13-inch baking pan, grease it thoroughly, and dust it lightly with flour. This little bit of prep work ensures that your Easy Carrot Cake pops out easily, with those beautifully defined corners.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Don’t skip the whisking! This step not only evenly distributes leaveners and spices, but it also helps aerate the flour for a lighter crumb in your final cake.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the oil and eggs together until the mixture is smooth and glossy. This little emulsification trick gives your Easy Carrot Cake its irresistibly tender texture by binding fat and eggs thoroughly.
Step 4: Bring It All Together
Pour the wet mixture over the dry ingredients. Gently stir with a spatula or spoon until just combined; don’t overmix or your cake might turn out dense. Next, fold in the grated carrots, drained pineapple, chopped nuts if using, and vanilla extract. Every fold mixes in a bit more flavor, color, and texture.
Step 5: Bake Your Carrot Cake
Scrape the batter into your prepared pan and smooth out the top. Slide it into the oven and bake for 35 to 40 minutes—just until a toothpick inserted in the center comes out clean and the top springs back to the touch. Let it cool fully right in the pan. Patience here ensures the frosting won’t melt!
Step 6: Make the Cream Cheese Frosting
While your cake cools, use a hand or stand mixer to beat together the softened cream cheese and butter until perfectly smooth. Gradually work in the powdered sugar until the frosting turns airy and thick, then beat in the vanilla. The result? A cloud of tangy sweetness worthy of every carrot cake dream.
Step 7: Frost, Slice, and Serve
Spread that luscious cream cheese frosting all over the cooled Easy Carrot Cake—don’t hold back! Smooth it with an offset spatula or the back of a spoon. Cut into generous slices and get ready for rave reviews.
How to Serve Easy Carrot Cake
Garnishes
A final flourish brings your Easy Carrot Cake from delicious to absolutely stunning. Try a sprinkle of extra chopped walnuts or pecans over the cream cheese frosting for texture and rustic style. For a burst of color, add a dash of grated orange zest, or stud a few candied carrot curls on top for a playful finishing touch.
Side Dishes
While Easy Carrot Cake can steal the show all on its own, pairing it with fresh berries or a lightly sweetened fruit salad adds brightness and contrast. For coffee hours or brunches, serve slices with piping hot coffee or a pot of Earl Grey tea to complement the cinnamon and creamy frosting.
Creative Ways to Present
Think beyond the classic rectangle! Turn this recipe into cupcakes for easy party sharing, or bake it in two round pans and stack with extra frosting in between for a gorgeous layer cake. Individual mini cakes, presented on pretty plates, add instant elegance to special occasions—your creativity is truly the only limit.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply cover the pan with plastic wrap or transfer slices into an airtight container. Easy Carrot Cake keeps beautifully in the refrigerator for up to five days, and it actually gets even more flavorful over time as the spices meld together. Make sure to keep it chilled, since the cream cheese frosting is best enjoyed cold.
Freezing
Want to enjoy a taste of Easy Carrot Cake down the road? Freeze unfrosted cake slabs wrapped tightly in plastic wrap and foil for up to three months. Thaw overnight in the fridge, then whip up a batch of fresh cream cheese frosting when you’re ready to indulge. You can also freeze individual frosted slices—just wrap them well and allow to thaw before serving for a speedy treat.
Reheating
There’s no need to reheat Easy Carrot Cake to enjoy its deliciousness, but if you prefer your cake just slightly warm, pop a slice (without frosting) in the microwave for 10 seconds. Add frosting after warming and savor every soft, gently warmed bite—like enjoying it right after baking.
FAQs
What makes this Easy Carrot Cake extra moist?
The addition of oil, four eggs, and plenty of finely grated carrot (plus a touch of crushed pineapple) locks in moisture, keeping the cake tender for days without drying out. The combination of wet and dry ingredients is just right for that perfect crumb.
Can I make Easy Carrot Cake without nuts?
Absolutely! While nuts add a lovely crunch, they are entirely optional. The cake is just as delicious nut-free, so feel free to omit them if you have allergies or prefer a classic, soft texture throughout.
Is it possible to make this recipe as cupcakes?
Yes, Easy Carrot Cake transforms beautifully into cupcakes. Simply divide the batter among cupcake liners in a muffin tin and bake for 18–22 minutes, or until a toothpick comes out clean. Finish with a generous swirl of cream cheese frosting.
How fine should the carrots be grated?
Finely grate your carrots—think small shreds rather than large pieces. This allows them to blend seamlessly into the batter, release maximum sweetness and moisture, and create that signature tender crumb.
What’s the secret to smooth cream cheese frosting?
Start with room-temperature cream cheese and butter to avoid lumps. Beat them until creamy before adding powdered sugar gradually. Finish with vanilla, and scrape down the bowl as needed for a cloudlike, smooth-as-silk frosting every time.
Final Thoughts
If you’re searching for a dessert that always wins hearts and never disappoints, Easy Carrot Cake is that trusted star. With its moist crumb, vibrant flavor, and luxurious cream cheese frosting, it’s the kind of cake that makes every occasion feel a little more special. Give it a whirl—you’ll soon find yourself looking for excuses to bake it again and again!
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 with a moist and tender crumb, topped with a luscious cream cheese frosting. Perfect for any occasion, this cake is sure to impress your friends and family!
Ingredients
Dry Ingredients:
- 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
Wet Ingredients:
- 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
For the 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.
- Combine wet ingredients: In another bowl, whisk oil and eggs until smooth. Add to dry ingredients and stir until combined.
- Add mix-ins: 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 the cake.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over cooled cake and serve.
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
