Easy Carrot Cake
Carrot cake has this magical pull, doesn’t it? Somehow, one cake lands at birthday parties, holiday tables, random Sunday brunches, and every place in between.
There’s just something about that impossibly tender crumb, the sweet little specks of carrot, the dance of cinnamon and spice, and—oh, don’t even get me started on the cream cheese frosting.
If you’re craving comfort in a slice, or maybe looking for something impressive but not uptight, trust me: this is your cake.
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We’re keeping things low-stress and high-reward. This recipe turns out a carrot cake so rich and moist it practically hugs you. And unlike those fussy cakes that judge you for your chopping skills, this one’s forgiving—even if your carrots aren’t all perfectly matchstick.
So, let’s get you set up for the kind of baking win that people ask for again (and again).
Ingredients for a Perfect Carrot Cake
Carrot cake gets its wow factor from a load of fresh grated carrots, warm spices, and nobody’s mad about the nuts either.
I’ll lay out what you need, with ideas for flipping flavors or skipping allergens.
For the Cake:
- 2 cups (250g) all-purpose flour
The sturdy base. Keeps everything light but holds the moisture. - 1 ½ teaspoons baking powder & 1 teaspoon baking soda
Both give the cake serious lift. No one likes a flat cake. - 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves
These are the quiet heroes. They deliver warmth and depth. If you want less spice, pull back on the nutmeg or cloves. - ½ teaspoon salt
Because sweet things need a little salt to shine. - 1 cup (200g) granulated sugar & ¾ cup (150g) brown sugar, packed
The mix of brown and white makes the crumb extra tender—plus a touch of caramel flavor. - 1 cup (240ml) vegetable oil
Oil = moistness. Butter tastes great, but oil keeps this style of cake soft for days. - 4 large eggs
They bind and give the cake structure. Room temperature eggs work best. - 2 teaspoons vanilla extract
You don’t ever skip vanilla. Not ever. - 2 ½ cups (300g) finely grated carrots (about 4 medium carrots)
Carrots should be grated small, not shredded. Fine grating melts right into the cake. - ½ cup (60g) chopped walnuts or pecans (optional)
These add crunch and a little earthy flavor. Leave them out if you’re nut-free or double up if you love extra texture.
Dietary Flip Tips:
- Swap regular flour for a 1:1 gluten-free flour if needed.
- Light olive oil or melted coconut oil can stand in for vegetable oil.
- Ditch the eggs and use flax or chia eggs for a plant-based version (but flavor and texture shift a little).
For the Cream Cheese Frosting:
- 8 oz (227g) cream cheese, room temp
Soft is key, or you’ll have lumps. - ½ cup (115g) unsalted butter, room temp
Also has to be soft or you’ll “froststrate” yourself (yes, it’s a word now). - 3 cups (360g) powdered sugar
The cloud that makes your frosting thick and sweet. - 1 teaspoon vanilla extract
Because frosting needs flavor too! - 1–2 tablespoons milk (if needed)
Only if you want a fluffier, more spreadable frosting.
If you want to take it extra fancy, sprinkle a little fresh orange zest in the frosting. Adds zing…in a really, really good way.
Step-by-Step Carrot Cake Instructions
Carrot cake is like that laid-back friend who helps you carry your groceries. Not too fussy, always leaves you smiling. Here’s how you own it in your kitchen, step by easy step.
1. Get Ready!
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I always put a circle of parchment on the bottom just in case. There’s nothing worse than a cake stuck to the pan, trust me.
2. Mix All the Dry Stuff
In a big bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Give it a good stir so there aren’t any weird spice pockets hiding out.
3. Combine the Wet Ingredients
Grab another bowl. Whisk the granulated sugar, brown sugar, oil, eggs, and vanilla. This mix should look smooth and almost glossy. If your brown sugar’s a little lumpy, just break it up with your fingers first.
4. Add the Carrots
Stir those beautiful carrots into the wet ingredients. Don’t worry—the batter will look chunky. That’s right. Carrot cake is chunky by nature.
Tip: If you want extra moisture, don’t squeeze the grated carrots dry. Just use them as they are. More juice = more tender cake.
5. Bring the Bowl Together
Now, tip the dry ingredients into the wet. Gently mix with a spatula or big spoon.
Stop as soon as the last streaks of flour disappear. Over-mixing is what makes cake tough, and we want plush and pillowy, not gym socks.
If you’re going the nut route, now’s the time to fold them in.
6. Bake
Divide the batter evenly between your two pans. Smooth the tops out. If your oven has hot spots, rotate the pans halfway through baking.
Bake for 35 to 40 minutes. Start checking at 35 by poking a toothpick or skewer in the middle. If it comes out mostly clean (a crumb or two is good!), you’re golden. The tops will spring back if you press them lightly.
Let the cakes chill in the pans for 10 minutes, then run a knife around the edges and flip them out onto a wire rack. Let cool completely. I know, waiting is annoying, but if you frost while warm, things get messy.
7. Prepare Frosting
In a big bowl, beat the cream cheese and butter until super smooth. Start low or you’ll cover your kitchen in powdered sugar, then mix in the powdered sugar and vanilla.
If it’s a bit thick, add a splash of milk. If you want a really sturdy cake, keep the frosting stiff.
8. Assemble
Place the first cake layer on a plate or cake stand. Smother with frosting—thick layers are the secret to a “wow” effect.
Set the next layer gently on top. Frost the top and sides, swirling it like you’re starring in your own cooking show.
Decorate with nuts, a sprinkle of coconut, or get wild with little carrot shapes if you feel up to it.
Easy Carrot Cake
Ingredients
For the Cake
- 2 cups all-purpose flour (250g)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
- ¾ cup brown sugar, packed (150g)
- 1 cup vegetable oil (240ml)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups grated carrots (about 4 medium carrots) (300g)
- ½ cup chopped walnuts or pecans (optional) (60g)
For the Cream Cheese Frosting
- 8 oz cream cheese (room temperature) (227g)
- ½ cup unsalted butter (room temperature) (115g)
- 3 cups powdered sugar (360g)
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk optional for desired consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.
- Gradually stir the grated carrots into the wet ingredients.
- Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
- Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.
- Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- Optionally, garnish with additional chopped nuts, shredded coconut, or carrot decorations.
