Ridiculously Easy Carrot Cake Recipe

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5 from 30 votes

The Ridiculously Easy Carrot Cake Recipe produces moist and flavorful carrot cakes using crushed pineapple, grated carrots, spices, and a blend of sugars and oil. With warming cinnamon, ginger, and clove, along with shredded sweetened coconut, the batter combines these ingredients into two 8-inch cakes. The recipe offers guidance on preparation steps that help achieve a well-textured, aromatic cake suitable for all occasions.

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

Servings: 24

Calories: 361 kcal

Course: Dessert, Cake

Cuisine: American

Ingredients

For the cake:

8 ounces crushed pineapple not syrup, in pineapple juice, canned
10 ounces carrot or you can use 3 cups of finely shredded carrots (3-4 average size carrots, shredded, one 10-ounce bag
1¼ cups neutral flavored oil
1 cup granulated sugar
1 cup brown sugar (I use dark brown sugar but light brown will also work)
2 teaspoons vanilla extract
4 egg large
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon cloves ground
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 cups all-purpose flour
1 cup coconut sweetened shredded

For the vanilla glaze:

¼ cup water hot
¾ cup powdered sugar
½ teaspoon vanilla extract

For the brown butter caramel icing (for two cakes):

8 tablespoons butter (1 stick) I used salted
4 tablespoons half and half maybe a bit more, or milk
½ cup brown sugar I use dark brown sugar but light will also work.
2 teaspoons vanilla extract
⅛ teaspoon almond extract optional
3 cups powdered sugar maybe a bit more

Instructions

For the cake:

Cup of Yum

Preheat the oven to 350°F. Spray two 8-inch cake pans (with sides that are at least 2 inches tall) with baking spray. Line each pan with a circle of parchment paper. Set aside. Place a piece of parchment paper or foil on a work surface. Place a cooling rack onto the parchment (or foil).
Place the crushed pineapple in a fine-mesh strainer and push on it with the back of a spoon until all of the juice has been removed. Set it aside (in the strainer) to continue draining while you prepare the batter.
If using bagged carrots, transfer them to a large cutting board and, using a long sharp knife, cut through them in several directions until all the shreds are fairly finely chopped. This should take about 1 minute. Set aside.
Combine the oil, sugars and vanilla in a large bowl. Whisk well to combine. Add the eggs, one at a time, whisking well after each addition.
Add the cinnamon, ginger, cloves, baking powder, baking soda and salt to the batter and whisk well until everything is well incorporated.
Add the flour, stirring until well blended.
Add the carrots, coconut and well-drained pineapple and stir until everything is incorporated. Divide the batter between the prepared pans.
Bake the cakes for 35 to 45 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. You can also check the temperature (most accurate) with an instant thermometer. The temperature in the center of the cake should be 200-210˚F when perfectly done. (If you're using a 9-inch pan, the baking time will be slightly less. Check it at 32-35 minutes, then every few minutes after that.)
Cool in the pans for 10 minutes then turn out onto the prepared cooling rack and brush all over with the glaze. You can let the cake cool and serve it like this or add the optional brown butter caramel icing (directions below). Just make sure to allow the cake to cool completely before adding the brown butter caramel icing.

For the vanilla glaze:

While the cake is baking, make the glaze by combining the powdered sugar, hot water and vanilla in a medium-size microwave-safe bowl. Stir with a fork or small whisk to combine. If there are any lumps in the glaze, microwave for 40-50 seconds then stir again. Set aside until the cake is finished baking.

For the brown butter caramel icing (optional):

After the glazed cake has completely cooled, make the icing. In a medium-large pot, melt the butter over medium heat. Continue cooking, swirling the pan occasionally. At first, the butter will foam up and make a sizzling sound. This is the water being cooked off. When the sizzling sound stops, pay close attention. You’ll start to notice the foaming turning color.
As soon as you see a deep golden color remove the pan from the heat and add the half and half (or milk) and the brown sugar. Stir to combine, then return the pan to the heat and bring the mixture to a boil, stirring continuously for 1 minute.
Remove from the heat and add the vanilla and almond extracts and the powdered sugar. Stir with a whisk until smooth and creamy. You want thick but spreadable icing. If the icing seems thin, add a little more powdered sugar. If it’s too thick add more half and half, just a teaspoon at a time until the desired consistency is reached. Divide the icing between the two cakes and spread it to the edges, swirling it with your knife or the back of a spoon.

Notes

If you prefer metric measurements, toggle the unit conversion option in the recipe interface.
Follow detailed preparation tips to ensure successful texture and flavor.
This recipe is adapted from King Arthur and includes modifications for ease.

Nutrition Information

Calories 361kcal (18%) Carbohydrates 49g (16%) Protein 2g (4%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 9g (45%) Trans Fat 0.2g (10%) Cholesterol 38mg (13%) Sodium 183mg (8%) Potassium 130mg (3%) Fiber 1g (4%) Sugar 39g (78%) Vitamin A 2144IU (43%) Vitamin C 2mg (2%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 361

% Daily Value*

Calories	361kcal	18%
Carbohydrates	49g	16%
Protein	2g	4%
Fat	18g	28%
Saturated Fat	5g	25%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.2g	10%
Cholesterol	38mg	13%
Sodium	183mg	8%
Potassium	130mg	3%
Fiber	1g	4%
Sugar	39g	78%
Vitamin A	2144IU	43%
Vitamin C	2mg	2%
Calcium	38mg	4%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.