Friends, This extra simple carrot cake recipe is a super easy two-layered, perfectly spiced cake topped with cream cheese frosting. It has a soft and moist texture and YUMMY taste. It is incredibly easy to put together and takes only 35 minutes to bake in the oven!
Jump to:
Simple Carrot Cake Recipe
Seriously, this simple carrot cake is SOOOO easy; all I did was shred the fresh carrots, mix all the ingredients, divide the batter between 2 cake pans, and then bake.
Actually, I wanted to make it a 2 layer cake, and I used 2 cake pans, however. You may pour the batter in just one pan and then bake one cake, but note that you will have to increase that baking time by about 25 minutes.
The frosting is optional, but I highly recommend it; seriously, it makes the carrot cake taste out of this world! And it is easy to make, all you need to make it is an electric whisk.
I love carrot cakes; here are some of my carrot cake recipes: Carrot Orange Cake Recipe and Moist Carrot Cake Cupcakes. However, this super simple carrot cake is my go-to recipe for Easter dessert.
Why We Love This Recipe
- 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.
Carrot Cake 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
See the recipe card for full information on ingredients and quantities.
- All purpose flour (Plain flour): This is what I like to use, but you can use whole wheat or gluten-free flour if you want.
- Carrot: Grate your own fresh carrots using a grater box or use store-bought pre-shredded carrots.
- Granulated sugar: I used white sugar. You may use brown sugar instead.
- Eggs: I used 5 large eggs at room temperature
- Vegetable oil: If you don't have it on hand, use olive oil, avocado oil or unsalted butter instead.
- Baking powder: Important raising agent.
- Vanilla extract: For extra flavor.
- Ground cinnamon: It adds a sweet and woody flavor.
For the Cream Cheese Frosting
- Cream cheese: I used Philadelphia cream cheese.
- Heavy cream: For best results, use it cold.
- Powdered sugar: I like to add a bit of sweetness to the frosting.
- Vanilla extract: To give the creamy cream cheese frosting a nice flavor.
How To Make Simple Carrot Cake?
Prepare The Cake
Before starting, preheat the oven at 170C / 338F and line 2x22 cm springforms or round cake pans with parchment paper and grease the sides with butter or spray with cooking spray.
One: Crack the eggs in a large bowl and add the vanilla extract then whisk using the electric mixer.
Two: Add the white sugar, keep whisking. Then add the oil then whisk again.
Three: In a small bowl combine the flour, baking powder, salt and ground cinnamon.
Four: Now, add the flour mixture (dry ingredients) to the egg mixture then whisk one more time.
Five: Finally, add the carrot and stir using a spatula.
Six: 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
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
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.
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.
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
I like to serve a slice of my carrot cake with a cup of thyme tea, caramel Latte or hot chocolate in the morning.
You can also serve this rich cake as a dessert after mushroom fried rice, sweet and sour salmon or cheesy gnocchi bake.
Recipe FAQs
No, you don't have to peel the carrots.
You may use cinnamon, cloves, nutmeg or ginger.
More Cake Recipes
Thank you for checking out my recipe! Follow Healthy Life Trainer on Pinterest and Instagram to keep up-to-date with all new recipes.
Extra Simple Carrot Cake Recipe
Equipment
- Springform pan
Ingredients
For the cake
- 2 cups All purpose 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 , I used Philadelphia
- ½ cup heavy whipped cream
- 5 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the cake
- Preheat the oven at 170C / 338F and line two springforms pans sized 22 cm with parchment pepper and grease the sides with butter.
- 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. Add the oil then whisk again.1 ¼ cups granulated sugar, ⅓ cup vegetable oil
- In a small bowl combine the flour, baking powder, salt and ground cinnamon.2 cups All purpose 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
- 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
Assemble the cake
- 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.
Smma says
So simple and easy recipe! Thanks.
Ann Marie says
So fluffy and delicious; I only added some walnuts because I like them in cakes.
Katie says
I used melted butter instead of oil, and it turned out moist as well.
Amanda says
My family enjoyed this cake so much. Will make it again.
Mary says
Easy and delicious! Thanks for sharing the recipe.