Simple Carrot Cake Recipe

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!

1 1/4 cup vegetable oil 2 cups light brown sugar 2 1/2 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 1 cup chopped pecans 8 ounces cream cheese 1 1/2 cups powdered sugar 1/3 cup heavy cream


Preheat the oven to 350ºF Grease two 9-inch round cake pans, and place a parchment paper circle in the bottom of each pan.


Whisk the oil, brown sugar, and vanilla in a large bowl. Add the eggs one at a time, whisking to combine.


Add the flour, baking soda, cinnamon, nutmeg, and salt to the bowl of wet ingredients. Stir until smooth and thick. Then, fold the carrots into the batter.


Divide the cake batter evenly between the prepared pans. Bake for about 40 minutes.


Allow the carrot cakes to cool in the pan for about 15 minutes. Then, flip them out on a cooling rack to cool completely.


Beat the cream cheese and powdered sugar until smooth. Add the heavy cream, and beat again until light and fluffy.


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.


Top your simple carrot cake with extra toasted pecans and any other toppings over the tops of the cakes. Enjoy!


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.

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)