Easy Carrot Cake Recipe

This Easy Carrot Cake is moist, tender, and perfectly spiced with warm cinnamon flavor. Freshly grated carrots keep it soft while the creamy frosting adds the perfect sweet finish. It’s simple to make and perfect for birthdays, holidays, or weekend baking. Add nuts or raisins if you love extra texture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 12

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

For the cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup brown sugar packed
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg optional
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups finely grated carrots
1/2 cup chopped walnuts or pecans optional
1/2 cup raisins optional
For the cream cheese frosting:
8 oz cream cheese softened
1/2 cup unsalted butter softened
3 cups powdered sugar
1 tsp vanilla extract

Method

Preheat oven to 350°F (175°C) and grease a 9x13-inch pan or two 9-inch round pans.
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
In another bowl, beat oil, sugars, eggs, and vanilla until smooth.
Stir dry ingredients into wet mixture until just combined.
Fold in grated carrots, nuts, and raisins gently.
Pour batter into prepared pan and bake 30–40 minutes until a toothpick comes out clean.
Cool completely before frosting.
Beat cream cheese and butter until smooth, add powdered sugar and vanilla, and spread over cooled cake.

Notes

Grate carrots finely for the moistest texture.
Don’t overmix batter or cake may turn dense.
Chill frosting 10–15 minutes if too soft before spreading.
Store covered in refrigerator up to 4 days.

DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-)