Here’s a delicious and easy carrot cake recipe that’s moist, warmly spiced, and topped with classic cream cheese frosting. No mixer needed!
🥕 Easy Carrot Cake Recipe
Ingredients (for one 9×13-inch cake):
For the cake:
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2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon nutmeg (optional)
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1 cup granulated sugar
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1 cup brown sugar
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1 cup vegetable oil (or melted butter)
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4 large eggs
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2 teaspoons vanilla extract
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3 cups grated carrots (about 4–5 medium carrots)
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1/2 cup crushed pineapple, drained (optional, for extra moisture)
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1/2 cup chopped walnuts or pecans (optional)
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1/2 cup raisins (optional)
For the cream cheese frosting:
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8 oz (1 block) cream cheese, softened
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1/2 cup (1 stick) butter, softened
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2–3 cups powdered sugar
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1 teaspoon vanilla extract
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Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix dry ingredients:
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients:
In another bowl, combine sugar, brown sugar, oil, eggs, and vanilla. Mix until smooth.
4. Combine:
Add the wet mixture into the dry ingredients. Stir until just combined (don’t overmix).
5. Fold in add-ins:
Stir in grated carrots, pineapple, nuts, and raisins if using.
6. Bake:
Pour batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick comes out clean from the center.
Let it cool completely before frosting.
Make the frosting:
Beat cream cheese and butter together until smooth. Add powdered sugar gradually, then vanilla and a pinch of salt. Spread over cooled cake.