Go Back
–+ servings
Easy Carrot Cake

Easy Carrot Cake

This Easy Carrot Cake recipe is a deliciously moist dessert made with grated carrots, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 535 kcal

Equipment

  • 9-inch round cake pans
  • whisk
  • large mixing bowls
  • handheld mixer
  • Rubber Spatula

Ingredients
  

For Carrot Cake

  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking soda important to level the teaspoon
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature
  • 3 cups grated peeled carrots 5 to 6 medium carrots
  • 1 cup coarsely chopped pecans
  • ½ cup raisins

For Creamy Frosting

  • 8 ounces block cream cheese at room temperature
  • 2 teaspoons cornstarch optional
  • 1 ¼ cups powdered sugar
  • ⅓ cup cold heavy cream not plain whipping cream
  • ½ cup coarsely chopped pecans for topping cake

Instructions
 

Bake Cake

  • Preheat the oven to 350°F (180°C) and prepare two 9-inch round cake pans.
  • In a medium bowl, whisk flour, baking soda, salt, and cinnamon until well blended.
  • In a separate bowl, whisk oil, granulated sugar, brown sugar, and vanilla. Add eggs one at a time, whisking after each addition.
  • Fold in dry ingredients, then stir in carrots, nuts, and raisins until smooth.
  • Divide batter between prepared pans and bake until tops springy and a toothpick comes out clean, 35 to 45 minutes.
  • Cool in pans for 15 minutes, then turn onto cooling racks to cool completely.

Frost Cake

  • In a bowl, whisk cornstarch and powdered sugar. Set aside.
  • Beat cream cheese until smooth and creamy, about 1 to 2 minutes.
  • Gradually add cornstarch and powdered sugar, mixing until well combined.
  • Mix in cold heavy cream and beat until frosting is whipped and creamy, about 2 to 3 minutes.
  • Frost the top of one cake layer, add the second layer, and frost the top, leaving sides unfrosted. Top with pecans.

Notes

Frosted carrot cake lasts in the refrigerator for up to 1 week. Refrigerate unfrosted cake layers for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1sliceCalories: 535kcalCarbohydrates: 56.4gProtein: 5.6gFat: 33.4gSaturated Fat: 6.9gCholesterol: 69.3mgSodium: 315.9mgFiber: 2.4gSugar: 40.5g
Keyword baking, cake recipe, carrot cake, dessert recipe, easy carrot cake, homemade
Tried this recipe?Let us know how it was!