Easy Carrot Cake

Why Make This Easy Carrot Cake

Perfect for birthdays, casual afternoons, or just because, this Easy Carrot Cake is a delightful treat that cozies up any occasion. With its moist, tender crumb infused with warm spices and topped with luscious cream cheese frosting, each bite offers a burst of sweetness balanced by the natural earthiness of carrots. Plus, it’s simple to make, even for novice bakers!

How to Make Easy Carrot Cake

Baking this Easy Carrot Cake is a breeze, thanks to straightforward steps that yield delicious results. Whether you’re whipping it up for a special celebration or indulging in a sweet moment at home, the scent of cinnamon and freshly grated carrots will fill your kitchen with warmth. And the best part? You probably have most of the ingredients already in your pantry!

Ingredients:

• 2 cups grated carrots (about 3 large carrots)
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In a separate bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the grated carrots and nuts if you’re using them.
5. Pour the batter into the prepared cake pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. In a medium bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
8. Once the cake has cooled, spread the frosting evenly over the top. If desired, garnish with extra chopped nuts. Enjoy!

Nutritional Information

Per slice (1/12 of the cake):

• Calories: 305
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 42mg
• Sodium: 218mg
• Total Carbohydrates: 39g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 3g

How to Serve Easy Carrot Cake

Enjoy this Easy Carrot Cake on its own or pair it with a steaming cup of tea or coffee for an afternoon treat. It’s also great with a scoop of vanilla ice cream for dessert. Serve it on a cake stand for added presentation, or slice it into individual portions for easy sharing at parties and gatherings.

How to Store Easy Carrot Cake

To keep your Easy Carrot Cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to keep it for an extended period, wrap it tightly in plastic wrap and foil, then freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before serving.

Expert Tips for Perfect Easy Carrot Cake

• Fresh Carrots: Use fresh, firm carrots for the best flavor and texture. Grate them just before using to preserve moisture and sweetness.
• Egg Temperature: For better blending, use room temperature eggs. This helps create a smoother batter.
• Moisture Check: If your batter looks too thick, consider adding a splash more applesauce or oil to enhance moisture.
• Frosting Variations: You can feel free to add spices or even a hint of orange zest to the cream cheese frosting for a flavor twist!

Delicious Variations

• Pineapple Carrot Cake: Add 1 cup of crushed pineapple (well-drained) to the batter for extra moisture and sweetness.
• Spiced Rum Cake: Substitute half the vanilla extract with spiced rum for a delightful adult twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend, ensuring you also adjust the baking powder if necessary.

Frequently Asked Questions

• Can I bake this cake in a bundt pan?
  Yes! This recipe can work well in a bundt pan. Just increase the baking time by 5–10 minutes and check for doneness using the toothpick test.

• How can I make my cake more flavorful?
  Incorporate additional spices like ginger or allspice, or add in citrus zest for brightness.

• What can I use instead of cream cheese in the frosting?
  You can use Greek yogurt, mascarpone, or a dairy-free cream cheese alternative for a lighter or allergy-friendly frosting option.

Conclusion

This Easy Carrot Cake is not just a dessert; it’s an experience filled with warmth and delight. With its simple steps and comforting flavors, you’ll want to bake it over and over again. So why wait? Gather your ingredients, roll up your sleeves, and dive into this delightful cake adventure! Don’t forget to share your creations and thoughts in the comments below—it’s always wonderful to hear how your baking turns out!

Easy Carrot Cake

A delightful treat perfect for any occasion, this Easy Carrot Cake features a moist crumb infused with warm spices and topped with rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 305

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups grated carrots (about 3 large carrots) Use fresh, firm carrots for best results.
• 1.5 cups all-purpose flour Can substitute with a gluten-free blend if needed.
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon Add more for extra flavor.
• 0.25 teaspoon nutmeg
• 0.25 teaspoon salt
• 2 large eggs Use room temperature eggs for better blending.
• 0.5 cup vegetable oil
• 0.25 cup unsweetened applesauce Can add more for moisture if needed.
• 1 teaspoon vanilla extract
• 0.5 cup chopped walnuts or pecans (optional) Great for added texture.

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• 0.25 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In a separate bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the grated carrots and nuts if you’re using them.

Baking

1. Pour the batter into the prepared cake pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Frosting

1. In a medium bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
2. Once the cake has cooled, spread the frosting evenly over the top. If desired, garnish with extra chopped nuts.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months.