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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.