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Dorothy Thomas

Easy Carrot Cake Recipe

A moist, flavorful, and perfectly spiced carrot cake that’s easy to make and always a crowd-pleaser! Topped with creamy frosting, this classic dessert is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 250g All-purpose flour
  • 2 tsp 10g Baking powder
  • 1.5 tsp 3g Baking soda
  • 1.5 tsp 3g Cinnamon
  • 0.5 tsp 1g Nutmeg
  • 0.5 tsp 1g Salt
  • 4 Large eggs
  • 1 cup 200g Granulated sugar
  • 1 cup 200g Brown sugar
  • 1 cup 240ml Vegetable oil
  • 2 tsp 10ml Vanilla extract
  • 3 cups 300g Grated carrots (about 4 medium carrots)
  • 0.5 cup 60g Chopped walnuts or pecans (optional)
For Cream Cheese Frosting:
  • 8 oz 225g  Cream cheese, softened
  • 0.5 cup 115g   Unsalted butter, softened
  •  4 cups 480g Powdered sugar 
  •  1 tsp 5ml Vanilla extract

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk/spatula
  • Grater (for carrots)
  • Electric mixer (for frosting)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  4. Gradually mix dry ingredients into wet ingredients until just combined.
  5. Fold in grated carrots and nuts (if using).
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 30-35 mins or until a toothpick comes out clean.
  8. Let cool completely before frosting.
  9. Beat cream cheese and butter until smooth.
  10. Add powdered sugar and vanilla, mixing until creamy.
  11. Spread over cooled cake.

Notes

  • Storage: Keep refrigerated for up to 5 days.
  • Substitutions: Use applesauce instead of oil for a lighter version.
  • Optional Add-ins: Raisins, pineapple, or coconut for extra flavor.