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    Home » recipes » Dessert

    Easy & Simple Carrot Cake Recipe

    Published: Mar 15, 2023 by Radwa · This post may contain affiliate links. 4 Comments

    Jump to Recipe Print Recipe

    This simple carrot cake recipe is an easy two-layered, perfectly spiced cake topped with cream cheese frosting. It has a soft and fluffy texture because it is made with freshly grated carrots and vegetable oil.

    This easy carrot cake is perfect for serving as dessert for Easter or any special occasion.

    For more carrot cakes, check Carrot Orange Cake Recipe and Moist Carrot Cake Cupcakes.

    Easy carrot cake slice topped with cream cheese frosting.
    Jump to:
    • Easy Carrot Cake Recipe
    • Why Does This Recipe Works?
    • Simple Carrot Cake Ingredients
    • How To Make This Simple Carrot Cake
    • Success Tips
    • Alternatives and Substitutes
    • Storage
    • Serving Suggestions
    • Tools Used In Making This Recipe
    • Recipe FAQs
    • More Cake Recipes
    • Recipe
    • Comments

    Easy Carrot Cake Recipe

    This classic carrot cake recipe used to be baked in spring celebration like Easter. However, a lot of people who love healthy cakes bake it all year round not only in the spring holidays.

    This cake is incredibly moist and soft you will fall in love with it once you taste it.

    Why Does This Recipe Works?

    • This is the best carrot cake recipe and the only one you will ever need. It is a simple recipe, and the instructions are easy to follow.
    • This double-layer cake is perfect for celebrating birthdays or any special occasion.
    • Soft, fluffy and moist carrot cake recipe topped with silky cream cheese frosting.
    • A delicious alternative to the classic chocolate cake for the whole family to enjoy.
    • Perfect carrot cake recipe for Easter and the holiday season.
    • This recipe is versatile; you can add your favorite nuts or spices.
    Simple carrot cake slice topped with cream cheese frosting.

    Simple Carrot Cake Ingredients

    Recipe ingredients.

    You don't need any fancy ingredients to make this classic cake; I bet you will find all the ingredients below in your pantry.

    For the cake

    • Plain flour (all purpose flour): The kind you have at home.
    • Carrot: Grate your own fresh carrots using a grater box or use store-bought pre-shredded carrots.
    • Granulated sugar: You can use brown sugar instead.
    • Eggs: Use large eggs at room temperature
    • Vegetable oil: Use unsalted butter instead.
    • Baking powder: Important raising agent.
    • Vanilla extract: For extra flavor.
    • Ground cinnamon: It adds a sweet and woody flavor.

    This amount of ingredients makes two layers of 22 cm cake.

    For the Cream Cheese Frosting

    • Cream cheese: Use any soft cheese you like.
    • Heavy cream: For best results, use it cold.
    • Powdered sugar: To sweeten the tangy cream cheese frosting
    • Vanilla extract: To give the creamy cream cheese frosting a nice flavor.
    Simple carrot cake slice topped with cream cheese frosting.

    How To Make This Simple Carrot Cake

    To get the perfect result, follow the instructions below.

    Prepare The Cake

    One: Preheat the oven at 170C / 338F. Line 2x22 cm springforms or round cake pans with parchment paper and grease the sides with butter or spray with cooking spray.

    Steps of making the recipe by photos.

    Two: Crack the eggs in a large bowl and add the vanilla extract then whisk using the electric mixer.

    Three: Add the white sugar, keep whisking. Then add the oil then whisk again.

    Four: In a small bowl combine the flour, baking powder, salt and ground cinnamon. 

    Five: Now, add the flour mixture (dry ingredients) to the egg mixture then whisk one more time.

    Six: Finally, add the carrot and stir using a spatula.

    Seven: Divide the carrot cake batter between the two springforms equally then bake in the preheated oven for about 30 minutes until they become golden brown coloured.

    Eight: Let the cake cool down completely before adding the topping.

    Make The Cream Cheese Frosting

    Steps of making the cream cheese frosting by photos.

    Making the cream cheese frosting is so easy, you only need two separate bowls and the electric whisk. Let's talk in details.

    One: In a large mixing bowl, whisk the heavy whipped cream until it has a thick consistency.

    Two: In the other bowl, whisk the cream cheese, powdered sugar and the vanilla extract. Then fold in the heavy cream mixture and stir with a spatula until incorporated. Put in the fridge until needed.

    Assemble & Frost the Layer Cake

    Steps of assembling the cake by photos.

    First Step: Spread equally a generous amount of the cream cheese frosting on the first layer of the cake then top it with the second layer.

    Second Step: Spread the rest of the frosting on the top layer and all around the cake. Then sprinkle some ground cinnamon on the top.

    Carrot cake slice topped with cream cheese frosting.

    Success Tips

    • Don't overbake your cake; once you enter a toothpick in the center of the cake and it comes out clean, it's done.
    • For the best cream cheese frosting, keep the heavy cream in the refrigerator until needed, so you can use it cold.

    Alternatives and Substitutes

    • If you like to add more warm spices, add ½ teaspoon of ginger or nutmeg.
    • Add to the batter some raisins, chopped pecans, walnuts or any nuts you like.
    • To get extra moist carrot cake, add ½ cup of crushed pineapple along with grated carrots to the cake batter.
    Carrot cake slice topped with cream cheese frosting.

    Storage

    To Store: Store leftovers in an airtight container in the fridge for 1-2 days.

    How to Freeze: To freeze this cake, it is better if you freeze it without frosting. Cut the entire cake into individual slices, wrap each slice into parchment paper, then in plastic wrap or aluminum foil and keep them in the freezer for 2-3 months.

    Thaw at room temperate, then top it with the frosting.

    Serving Suggestions

    Serve with a cup of thyme tea, caramel Latte, hot chocolate or a can of soda.

    You can also serve this rich cake as a dessert after mushroom fried rice, sweet and sour salmon or cheesy gnocchi bake.

    Easy carrot cake slice topped with cream cheese frosting.

    Tools Used In Making This Recipe

    • Springform 
    • Cooling rack
    • Icing spatula
    • Electric whisk
    • Bowl
    • Spatula

    Recipe FAQs

    Do I have to peel the carrots?

    No, you don't have to peel the carrots.

    Which spices go well with carrot cake?

    You may use cinnamon, cloves, nutmeg or ginger.

    More Cake Recipes

    • Sponge Cake With Only Four Ingredients
    • Healthy Chocolate Zucchini Cake
    • Lemon Crunch Cake
    • Oreo microwave mug cake and some Oreos are next to it.
      How To Make Oreo Mug Cake
    • Strawberry loaf cake topped with some fresh Strawberries.
      Strawberry Loaf Cake
    • Applesauce bread slices.
      Easy Applesauce Bread Recipe
    • Cherry cake and some fresh cherries.
      Cherry Cake

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    Recipe

    Simple carrot cake slice topped with cream cheese frosting.
    Print Pin
    5 from 6 votes

    Easy & Simple Carrot Cake

    This easy & simple carrot cake with cream cheese frosting is a two-layered, perfectly spiced cake. It has a soft and fluffy texture.
    Course Dessert
    Cuisine American
    Keyword Simple Carrot Cake Recipe
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 12 servings
    Calories 342kcal
    Author Radwa

    Equipment

    • Springform
    • Mixing bowl
    • Measuring spoons
    • Measuring cups

    Ingredients

    For the cake

    • 2 cups plain flour
    • 1 cup carrot , grated
    • 1 ¼ cups granulated sugar
    • 5 large eggs , at room temperature
    • ⅓ cup vegetable oil
    • 1 tablespoon baking powder
    • 1 teaspoon vanilla extract
    • 1 tablespoon ground cinnamon
    • ¼ teaspoon salt

    For the Cream cheese frosting

    • ¾ cup cream cheese
    • ½ cup heavy whipped cream
    • 5 tablespoon powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

    Make the cake

    • Preheat the oven at 170C.
    • Firstly, crack the eggs in a bowl and add the vanilla extract then whisk using the electric whisk.
      5 large eggs, 1 teaspoon vanilla extract
    • Add the white sugar, keep whisking.
      1 ¼ cups granulated sugar
    • Then, add the oil then whisk again.
      ⅓ cup vegetable oil
    • In a small bowl combine the flour, baking powder, salt and ground cinnamon.
      2 cups plain flour, 1 tablespoon baking powder, ¼ teaspoon salt, 1 tablespoon ground cinnamon
    • Now, add the flour mixture to the egg mixture then whisk one more time.
    • Finally, add the carrot and stir using a spatula.
      1 cup carrot
    • Line two springforms sized 22 cm with parchment pepper and grease the sides with butter.
    • Divide the batter between the two springforms equally then bake for about 30 minutes until they become golden brown coloured.
    • Let the cake cool down completely before adding the topping.

    Cream Cheese Frosting

    • In a bowl, whisk the heavy whipped cream until it has a thick consistency.
      ½ cup heavy whipped cream
    • In the another bowl, whisk the cream cheese, powdered sugar and the vanilla extract. Then fold in the heavy cream mixture and stir with a spatula until incorporated. Put in the fridge until needed.
      ¾ cup cream cheese, 1 teaspoon vanilla extract, 5 tablespoon powdered sugar

    Assembling everything

    • Spread equally a generous amount of the cream cheese frosting on the first layer of the cake then top it with the second layer.
    • Spread the rest of the frosting on the top layer and all around the cake. Then sprinkle some ground cinnamon on the top.

    Notes

    • Don't overbake your cake; once you enter a toothpick in the center of the cake and it comes out clean, it's done.
    • For the best cream cheese frosting, keep the heavy cream in the refrigerator until needed, so you can use it cold.
    • If you like to add more warm spices, add ½ teaspoon of ginger or nutmeg.
    • Add to the batter some raisins, chopped pecans, walnuts or any nuts you like.
    • To get extra moist cake, add ½ cup of crushed pineapple along with grated carrots to the cake batter.
    To Store: Store leftovers in an airtight container in the fridge for 1-2 days.
    How to Freeze: To freeze this cake, it is better if you freeze it without frosting. Cut the entire cake into individual slices, wrap each slice into parchment paper, then in plastic wrap or aluminum foil and keep them in the freezer for 2-3 months.
    Thaw at room temperate, then top it with the frosting.

    Nutrition

    Serving: 1serving | Calories: 342kcal | Carbohydrates: 43g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 238mg | Potassium: 109mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2217IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg

    Reader Interactions

    Comments

    1. Mary

      March 15, 2023 at 1:10 am

      5 stars
      Easy and delicious! Thanks for sharing the recipe.

      Reply
    2. Amanda

      March 15, 2023 at 1:11 am

      5 stars
      My family enjoyed this cake so much. Will make it again.

      Reply
    3. Katie

      March 15, 2023 at 1:13 am

      5 stars
      I used melted butter instead of oil, and it turned out moist as well.

      Reply
    4. Ann Marie

      March 15, 2023 at 1:14 am

      5 stars
      So fluffy and delicious; I only added some walnuts because I like them in cakes.

      Reply

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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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