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This Simple Carrot Cake Recipe is super moist, full of cozy spices, and made with lots of grated carrots and toasty chopped nuts. A streamlined ingredient list makes this recipe a cinch!
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Pin RecipeHomemade Carrot Cake, But Make It Easy!
I don’t know about you, but Easter just isn’t the same without a slice of carrot 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!
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
- Add ½ cup raisins to the batter when you add the carrots.
- Add ½ cup drained pineapple and ½ cup unsweetened coconut to the batter to make a tropical carrot cake.
- Bake the cake batter in one 9×13 baking pan. The cake will need to bake for about 45 minutes. Spread the frosting across the cake while it is still in the pan then cut into squares to serve. This is an even easier way to make delicious carrot cake!
Nutrition
Variations
- Make this simple carrot cake gluten-free by using gluten-free flour, such as Bob’s Red Mill which is a 1:1 substitution.
- 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 Store + Freeze Carrot Cake
Store leftover carrot cake in an airtight container in the fridge for up to four days.
Freeze leftover frosted or unfrosted carrot cake (either whole or as individual slices) for up to three months. Wrap leftover cake in plastic wrap, and transfer them to a freezer-safe container.
Thaw in the fridge overnight, and enjoy cold. Or, set the cake at room temperature to warm slightly before serving.
