This Simple Carrot Cake Recipe is super moist with the classic flavors of spice, grated carrots and chopped nuts, with an easy homemade cream cheese frosting!

close up image of a cake spatula taking a slice of simple carrot cake out of the whole cake.

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Simple Carrot Cake Recipe

I don’t know about you, but Easter just isn’t the same without a slice of classic carrot cake! In fact, I love carrot cake so much that I’ve even turned it into carrot cake cupcakes and carrot cake cookies! And if you’re wondering – they turned out so good!

However, you can’t beat a classic variation, and this simple carrot cake recipe never disappoints. Like most carrot cakes, this version is a layered cake with sweet and tangy cream cheese frosting holding the cake together and adding incredible flavor.

Have fun decorating this carrot with orange zest, chopped nuts, a sprinkle of cinnamon, or some pretty edible Spring flowers. It’ll make a beautiful addition to your dining table this Easter alongside other traditional Easter treats, such as Hot Cross Buns.

close up image of a slice of simple carrot cake served on a white round plate.

Ingredients for Simple Carrot Cake Recipe

To print: see recipe card below

Cake Batter

1 1/4 cup vegetable oil
2 cups light brown sugar – Granulated sugar will also work, but brown sugar adds a molasses flavor and keeps the cake moist.
2 teaspoons vanilla extract
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups grated carrots – You’ll need about six medium-sized carrots for this. Make sure to use whole carrots, not pre-shredded carrots for the best taste.
1 cup chopped pecans – This is optional but highly recommended. Omit the nuts if you are serving anyone with nut allergies.

Frosting

8 ounces cream cheese – Use full-fat, brick-style cream cheese.
1 1/2 cups powdered sugar (confectioner’s sugar)
1/3 cup heavy cream
1/2 teaspoon vanilla extract

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.

top down image of a white mixing bowl with simple carrot cake batter.

Directions for How to Make Simple Carrot Cake

Prepare: Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans with cooking spray, and place a parchment paper circle in the bottom of each pan.
Whisk the wet ingredients: Whisk the oil, brown sugar, and vanilla in a large bowl. Add the eggs one at a time, whisking to combine.
Mix the dry ingredients: Add the flour, baking soda, cinnamon, nutmeg, and salt to the bowl of wet ingredients. Stir with a rubber spatula until smooth and thick. Then, fold the carrots into the batter.
Bake: Divide the cake batter evenly between the prepared pans. Bake for about 40 minutes or until the cakes start to pull away from the edges of the pan. The center should also spring back to the touch, and a toothpick inserted into the center will come out clean.
Cool: Allow the carrot cakes to cool in the pan for about 15 minutes. Then, flip them out on a cooling rack to cool completely.
Prepare the frosting: While the cakes cool, beat the cream cheese and powdered sugar in a bowl until smooth. Add the heavy cream, and beat again until light and fluffy, about three minutes. Scrape down the sides of the bowl to ensure all the ingredients are incorporated evenly.
Frost: Place one cake layer on a plate, and frost the top with about 2/3 cup of the frosting. Place the second cake on top, and top it with the remaining frosting.
Decorate: Top your simple carrot cake with extra toasted pecans and any other toppings over the tops of the cakes. Enjoy!

Serving Suggestions

Serve this simple carrot cake recipe alongside Honey Baked Ham, Classic Deviled Eggs, Roasted Asparagus, Classic Mashed Potatoes, and all your favorite recipes for your Easter dinner.

If you really want to go all out, serve it as part of a dessert table along with festive treats like Coconut Macaroon Cookie Nests, Hot Cross Buns, and Cadbury Egg Cookies!

close up image of a slice of simple carrot cake served on a white round plate with a bite taken out of it.

How to Store + Freeze Simple Carrot Cake

Store leftover simple 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.

Quick Tip

Some people like to use a food processor for shredding carrots. However, I recommend using a small box grater to shred whole carrots into fine pieces. This allows for easy mixing and ensures you get pieces of sweet carrot in every bite!