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

ingredients to make simple carrot cake.

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.

Directions for How to Make Simple Carrot Cake

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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! 

A slice of carrot cake being cut and lifted from a whole cake.

Simple Carrot Cake Recipe

This Simple Carrot Cake Recipe is super moist with warm spices, grated carrots, chopped nuts, and a sweet and tangy cream cheese frosting. It's the perfect dessert for Easter and springtime celebrations!
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Course: Dessert
Cuisine: American
Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Equipment

  • 3 (9-inch) cake pans
  • Large mixing bowl
  • whisk
  • Rubber spatula
  • Parchment paper
  • Electric mixer
  • Measuring cups and spoons

Ingredients  

Cake

  • 1 ยผ cup vegetable oil
  • 2 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ยผ teaspoon ground nutmeg
  • ยฝ teaspoon salt
  • 3 cups grated carrots about 6 medium carrots
  • 1 cup chopped pecans optional

Frosting

  • 8 ounces cream cheese
  • 1 ยฝ cups powdered sugar
  • โ…“ cup heavy cream
  • ยฝ teaspoon vanilla extract

Instructions 

  • Preheat the oven to 350ยบF. Spray two 9โ€ 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 ยผ 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, ยผ teaspoon ground nutmeg, ยฝ 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 ยฝ cups powdered sugar, โ…“ cup heavy cream, ยฝ teaspoon vanilla extract
  • Place one cake layer on a plate and frost the top with about โ…” 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 ยฝ cup raisins to the batter when you add the carrots.ย 
  • Add ยฝ cup drained pineapple and ยฝ 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

Serving: 1serving | Calories: 663kcal | Carbohydrates: 73g | Protein: 7g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 394mg | Potassium: 265mg | Fiber: 3g | Sugar: 53g | Vitamin A: 5782IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Did you make this Simple Carrot Cake Recipe? Be sure to leave a rating and a comment below! 

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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