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This simple carrot cake is super moist, perfectly spiced, and loaded with freshly grated carrots and crunchy pecans. Topped with a sweet and tangy cream cheese frosting, it’s a classic dessert that never goes out of style.
For another crowd-pleasing cake, try my Copycat Portillo’s Chocolate Cake. This Homemade Chocolate Cake is always a hit too!
Why you’ll love this easy carrot cake recipe!
I don’t know about you, but Easter just isn’t the same without a slice of carrot cake! (Speaking of which, here’s the best way to slice a round cake.)
In fact, I love carrot cake so much that I’ve even turned it into carrot cake cupcakes and carrot cake cookies! But still, you can’t beat the classic version and this simple carrot cake recipe never disappoints.
To keep this carrot cake recipe simple, I didn’t load the batter with a lot of dried fruit and such. But if you want to switch things up, I share some ideas below. But don’t worry, I didn’t skip the most important part: the sweet and tangy cream cheese frosting!
- Super moist texture: Thanks to oil and plenty of freshly grated carrots.
- Cozy spice flavor: Cinnamon and nutmeg add warmth without overpowering.
- Simple ingredient list: Nothing fancy required.
- Classic cream cheese frosting: Sweet, tangy, and fluffy.
- Perfect for holidays or anytime: Easter, birthdays, or Sunday dessert.
Table of Contents
Ingredients for Carrot Cake and Cream Cheese Icing
See recipe card below this post for ingredient quantities and full instructions.
- Vegetable oil – Keeps the cake incredibly moist.
- Light brown sugar – Adds sweetness and depth of flavor.
- Eggs – Let these come to room temperature so they mix smoothly into the batter.
- All-purpose flour – Or a 1:1 gluten-free baking flour if you prefer.
- Cinnamon and nutmeg – Warm, cozy spices that give carrot cake its signature flavor.
- Grated carrots – About 6 medium carrots.
- Chopped pecans – Optional, but add great texture.
- Cream cheese frosting – You’ll need vanilla, cream cheese, powdered sugar, and heavy cream.
Variations
- Omit the pecans for a nut-free carrot cake. Or, swap them with walnuts instead.
- Add 1/2 cup of raisins to the cake batter when mixing in the grated carrots.
- Make a tropical carrot cake by adding 1/2 cup of drained pineapple and 1/2 cup of unsweetened coconut to the cake batter.
- Orange zest and freshly squeezed orange juice can be added to the cake batter as it pairs beautifully with carrots.
- Bake this cake in a 9×13-inch cake pan for 45 minutes. The cake can then be frosted in the pan and cut into squares to serve.
- Add texture to the cream cheese frosting by including some orange zest or finely grated carrot.
How to Make Simple Carrot Cake
- Start the Batter: In a large bowl, whisk together oil, brown sugar, and vanilla. Add the eggs one at a time, then stir in flour, baking soda, cinnamon, nutmeg, and salt. Add grated carrots and pecans, if using.
- Finish the Batter: Fold the mix-ins into the batter until just combined. Divide the batter into two round cake pans.
- Bake: Bake about 40 minutes, until the centers spring back when lightly touched and the edges pull away from the pans. Let cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the cream cheese and powdered sugar until smooth. Add heavy cream and vanilla, then beat for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Frost the Cake: Place one cake layer on a serving plate and spread about ⅔ cup frosting on top. Add the second layer and frost the top and sides.
- Decorate: Garnish with toasted pecans if desired.
Storage and Freezing
- To store: Keep leftover carrot cake in an airtight container in the refrigerator for up to 4 days.
- To freeze: Wrap frosted or unfrosted cake tightly in plastic wrap and place in a freezer-safe container. Freeze up to 3 months.
- To thaw: Refrigerate overnight, then bring to room temperature before serving.
Frequently Asked Questions
Using oil instead of butter and properly measuring flour helps keep the cake soft and moist. The baking soda also provides lift.
Yes! Bake it in a 9×13-inch pan for about 45 minutes. Frost directly in the pan for easy serving.
Yes, peeling carrots removes bitterness and gives the cake the best texture.
Absolutely. You can bake the layers one day in advance and frost the next day.
More Easter Treats
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Simple Carrot Cake Recipe
Equipment
- 3 (9-inch) cake pans
- Large mixing bowl
- whisk
- Rubber spatula
- Parchment paper
- Electric mixer
- Measuring cups and spoons
Ingredients
Cake
- 1 ¼ cup vegetable oil
- 2 cups light brown sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 cups grated carrots about 6 medium carrots
- 1 cup chopped pecans optional
Frosting
- 8 ounces cream cheese
- 1 ½ cups powdered sugar
- ⅓ cup heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Spray two 9” round cake pans with baking spray then place a parchment circle in the bottom of each pan. Set the pans aside.
- In a large bowl, whisk together the oil, brown sugar, and vanilla. Whisk in the eggs one at a time.1 ¼ cup vegetable oil, 2 cups light brown sugar, 2 teaspoons vanilla extract, 4 eggs
- Add the flour, baking soda, cinnamon, nutmeg, and salt to the bowl and stir with a rubber spatula into smooth and thick.2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon salt
- Stir the carrots and pecans (if using) into the cake batter.3 cups grated carrots, 1 cup chopped pecans
- Divide the batter between the two prepared cake pans. Bake for about 40 minutes. The cakes should be pulled away from the edges of the pan, and the center should spring back to the touch.
- Let the cakes cool in the pans for 15 minutes then flip them out onto a cooling rack to continue to cool.
- Make the frosting while the cakes are cooling. Beat the cream cheese and powdered sugar together until smooth. Add the heavy cream and vanilla, then beat until the frosting is light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure all the cream cheese is incorporated evenly.8 ounces cream cheese, 1 ½ cups powdered sugar, ⅓ cup heavy cream, ½ teaspoon vanilla extract
- Place one cake layer on a plate and frost the top with about ⅔ cups of frosting. Place the second cake layer on top of the first, then use the remaining frosting to ice the cake. Decorate with extra toasted pecans, and enjoy!
Notes
- Use freshly grated carrots for best moisture and flavor.
- Don’t overmix once the flour is added.
- Make sure cream cheese is fully softened before frosting.
- Let cake layers cool completely before frosting.
- Toast pecans for extra flavor.
- For extra fluffy frosting, beat for a full 3 minutes.
Classic carrot cake made easy—always a winner!
Looks so good and perfectly classic. Total crowd favourite! 🥕✨
Can never go wrong with a classic carrot cake!
Now this is my kind of quick and yummy cake!
This came out even better than I expected. Such a keeper!