Easy Carrot Cake

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      Carrot cake is a timeless classic, loved for its moist texture, warm spices, and sweet cream cheese frosting. This easy carrot cake recipe takes the guesswork out of baking, using simple ingredients and straightforward steps to deliver a dessert that’s perfect for any occasion. Whether you’re a seasoned baker or a beginner, this foolproof recipe will help you create a deliciously spiced, crowd-pleasing cake in no time!

Ingredients : 

For carrot cake : 

• 2 cups (260g) all-purpose flour, spooned and leveled
• 2 teaspoons baking soda, important to level the teaspoon, see tips
• 1/2 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups (295ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 cup (190g) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups (300g) grated peeled carrots, 5 to 6 medium carrots
• 1 cup (120g) coarsely chopped pecans
• 1/2 cup (70g) raisins

For creamy frosting : 

• 8 ounces (225g) cream cheese, at room temperature
• 2 teaspoons cornstarch, optional
• 1 ¼ cups (140g) powdered sugar
• 1/3 cup (80ml) cold heavy cream, not plain whipping cream, see tips
• 1/2 cup (50g) coarsely chopped pecans, for topping cake

Key Ingredients for Easy Carrot Cake: 

• Flour: All-purpose flour is the base, but spelt flour or a gluten-free blend works for dietary needs.
• Baking Soda: Essential for a perfect rise; ensure it’s fresh (under 6 months old) for maximum effectiveness. This recipe doesn’t require baking powder.
• Sugar: A mix of white and brown sugar ensures moisture and flavor. If choosing one, opt for brown sugar for its added acidity and depth.
• Oil: Avocado oil keeps the cake deliciously moist, safflower, vegetable, or melted coconut oil all work well. Coconut oil adds a slight coconut taste.
• Salt, Cinnamon, and Vanilla Extract: These enhance the flavor with a lightly spiced and aromatic touch.
• Eggs: Four eggs provide structure, moisture, and richness.
• Carrots: Three cups of freshly grated carrots are non-negotiable, they define the cake!
• Pecans and Raisins (Optional): Add texture and flavor for those who enjoy a nutty or fruity twist. Skip them if they’re not your favorite.

Instructions : 

Bake the cake : 

1. Preheat the Oven: Position a rack in the middle of the oven and preheat to 350°F (176°C).
2. Prepare the Pans: Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the paper. Alternatively, grease and flour the pans.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well blended.
4. Combine Wet Ingredients: In a separate large bowl, whisk the oil, granulated sugar, brown sugar, and vanilla until smooth.
5. Add Eggs: Whisk in the eggs one at a time, mixing thoroughly after each addition.
6. Incorporate Dry Ingredients: Using a rubber spatula, scrape the bowl’s sides and bottom. Add the dry ingredients in three batches, gently folding until the batter is smooth.
7. Mix in Add-Ins: Stir in the grated carrots, nuts, and raisins.
8. Divide Batter: Evenly distribute the batter between the prepared pans.
9. Bake: Bake for 35–45 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean.
10. Cool the Cakes: Cool in the pans for 15 minutes, then turn out onto a cooling rack. Remove parchment paper and cool completely. If the cake sticks, leave the pan upside down to loosen it.

Frost the Cake : 

1. Make the Frosting Base: In a large bowl, beat the cream cheese on medium speed until smooth and creamy (about 1 minute).
2. Add Sugar and Cornstarch: Sift powdered sugar and cornstarch over the cream cheese. Beat in, adding in increments if sifting isn’t possible, until fully incorporated.
3. Whip Cream: Pour in the heavy cream and beat on medium speed for 2–3 minutes until the frosting is whipped and creamy. Chill until ready to use.
4. Assemble: Frost the top of one cake layer and stack the second layer on top. Spread remaining frosting over the top and swirl with a spatula, leaving the sides unfrosted.
5. Finish: Garnish with a handful of nuts for decoration.

Storing : 

1. Refrigeration: Store frosted carrot cake in the fridge for up to 1 week, covered with plastic wrap, a cake keeper, or an inverted bowl.
2. Freezing: While frosted cake doesn’t freeze well, unfrosted layers can be refrigerated for 5 days or frozen for up to 3 months. Thaw frozen layers overnight in the refrigerator before frosting.

Recommended Cream Cheese Frosting !

       This cream cheese frosting is a dream, light, creamy, and reminiscent of softly whipped cream. It’s perfect for spreading and sweeping across your carrot cake. While I highly recommend it for its airy texture, if you’re looking for a firmer, more pipeable, American-style cream cheese frosting, check out the tips section of the recipe for alternatives.

To make this frosting, you’ll need cream cheese, powdered sugar, cornstarch, and heavy cream. Start by beating the cream cheese with the sugar and cornstarch until fluffy, then whip in the heavy cream to create a luscious, swoopy frosting. Watch our video to see how light and creamy it becomes, we also love using it for our Guinness chocolate cake.

For a simpler alternative, this carrot cake is absolutely delightful without frosting. Serve it plain, or dust the top with powdered sugar for an elegant, understated dessert. When testing this recipe, we found the cake was just as irresistible without any frosting at all!

Nutritional Apport Per Serving !

• Serving Size 1 slice (1 of 16) 
• Calories 535 
• Total Fat 33.4g 
• Saturated Fat 6.9g 
• Cholesterol 69.3mg 
• Sodium 315.9mg 
• Carbohydrate 56.4g 
• Dietary Fiber 2.4g 
• Total Sugars 40.5g 
• Protein 5.6g

Notes !

      This is truly the best carrot cake recipe I’ve ever made. For the best texture, we recommend using a hand grater to prepare the carrots, this creates fine, delicate shreds that blend seamlessly into the cake batter. The combination of granulated and brown sugar in the recipe brings the perfect balance of sweetness and moisture. If you prefer to use just one type of sugar, brown sugar is the better choice, as its acidity reacts beautifully with the baking soda for a tender crumb.

      As for the frosting, our creamy recipe below is a unique twis

t on traditional cream cheese frosting. Thanks to the addition of whipped cream, it’s lighter, creamier, and forms soft peaks (you can see it in our video). For those seeking a classic cream cheese frosting, refer to the tips section below for an alternative.

This recipe yields one 9-inch double-layer cake (16 thin slices) or 22 to 24 cupcakes, perfect for sharing at gatherings or indulging in a special treat!