This Easy Carrot Cake is everything you want in a dessert—moist, fluffy, and packed with flavor! With a hint of cinnamon and topped with smooth cream cheese frosting, it’s the perfect cake for any celebration or just a sweet treat to enjoy. Plus, it’s simple to make and sure to impress everyone!

Why You’ll Love This Recipe

This carrot cake is incredibly moist, thanks to the oil and freshly grated carrots. The flavor is enhanced by the warm notes of cinnamon, and the cream cheese frosting adds a rich and tangy finish. It’s the ideal combination of sweetness and spice. Whether you’re baking for a special occasion or just craving something sweet, this easy carrot cake will be a crowd-pleaser.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs, sugar, and vegetable oil until smooth. Stir in the vanilla extract and grated carrots.
Gradually add the dry ingredients to the wet mixture, mixing until combined. If desired, fold in the chopped walnuts.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
For the frosting, beat the softened cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar and beat until light and fluffy.
Frost the cooled cake with the cream cheese frosting and serve!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings

Variations

Add Pineapple: For a tropical twist, fold in 1/2 cup of crushed pineapple to the batter for added moisture and flavor.
Use Different Nuts: If you prefer, substitute the walnuts with pecans or almonds for a different texture.
Spicy Carrot Cake: Add a pinch of ground ginger or nutmeg to the batter for extra spice.
Make it Dairy-Free: Use dairy-free cream cheese and butter to make the frosting dairy-free.

Storage/Reheating

Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze the cake for up to 3 months. Wrap the cake tightly in plastic wrap, then foil, and freeze. Thaw in the refrigerator before serving.
Reheating: While carrot cake is usually enjoyed chilled, you can microwave individual slices for 10-15 seconds if you prefer it warm.

FAQs

1. Can I make this carrot cake ahead of time?

Yes, you can make the carrot cake a day ahead and store it in the fridge. It actually tastes better the next day as the flavors have more time to develop!

2. Can I use pre-grated carrots?

Yes, you can use pre-grated carrots, but freshly grated carrots provide more moisture and a fresher taste.

3. How do I know when the cake is done?

The cake is done when a toothpick or cake tester inserted into the center comes out clean, with only a few moist crumbs attached.

4. Can I make this carrot cake in a 9×13-inch pan instead of a round cake pan?

Yes, you can bake this in a 9×13-inch pan. The baking time may vary, so start checking for doneness at around 25 minutes.

5. Can I make the frosting ahead of time?

Yes, you can make the cream cheese frosting a day ahead and store it in the fridge. Just make sure to let it soften a bit before spreading on the cake.

6. Can I use a different frosting?

Yes! You can use buttercream frosting, whipped cream, or even a simple glaze if you prefer a lighter option.

7. How do I prevent the cake from being too dry?

Make sure to use enough oil in the recipe, and don’t over-bake the cake. Check the cake a few minutes before the recommended baking time to avoid overcooking.

8. Can I add raisins to the cake?

Yes, you can add 1/2 cup of raisins to the batter for added sweetness and texture.

9. Can I use almond flour to make this gluten-free?

Yes, you can substitute all-purpose flour with almond flour, though the texture of the cake may change. You might also need to adjust the amount of liquid in the recipe.

10. How long does this cake last?

The cake will last for up to 3-4 days in the refrigerator. Be sure to store it in an airtight container to maintain freshness.

Conclusion

This Easy Carrot Cake is a moist, fluffy dessert that’s full of flavor and topped with creamy, tangy cream cheese frosting. With the perfect blend of cinnamon, sweetness, and a little crunch from walnuts, it’s a dessert that’s sure to be a crowd favorite for any occasion. Whether you’re celebrating a special event or just enjoying a sweet treat, this carrot cake will be a hit!

Easy Carrot Cake

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Print Recipe

This Easy Carrot Cake is moist, fluffy, and bursting with flavor! Packed with grated carrots and cinnamon, then topped with rich cream cheese frosting, it’s the perfect dessert for any celebration or just a sweet treat to enjoy. Simple to make and sure to impress, this carrot cake will be a favorite for all occasions.

Total Time: 45 minutes
Yield: 8 servings

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs, sugar, and vegetable oil until smooth. Stir in the vanilla extract and grated carrots.
Gradually add the dry ingredients to the wet mixture, mixing until combined. Fold in the chopped walnuts if desired.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
For the frosting, beat the softened cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar and beat until light and fluffy.
Frost the cooled cake with the cream cheese frosting and serve!

Notes

Add 1/2 cup of crushed pineapple to the batter for extra moisture and flavor.
Substitute walnuts with pecans or almonds for a different crunch.
Add a pinch of ginger or nutmeg for extra spice.

Author: Sophia
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American
Diet: Vegetarian