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Simple Carrot Cake

Moist, perfectly spiced, and finished with a fluffy cream cheese frosting, this easy carrot cake recipe is truly the best!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
3 hrs 5 mins
Servings: 16 slices
Calories: 5053 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE CAKE
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup canola oil or vegetable oil
  • 4 large eggs
  • 3 cups freshly grated carrots
  • 1 teaspoon vanilla extract
  • Optional mix-ins: 1 cup chopped pecans or walnuts, 1 cup raisins, handful of shredded coconut, or 1 (8-ounce) can crushed pineapple, drained
FOR THE CREAM CHEESE FROSTING
  • ½ cup salted butter, softened
  • 8 ounces full-fat block-style cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 lb. confectioners’ sugar
  • Approximately 2 tablespoons milk (more or less, depending on desired consistency)
  • Optional garnish: ½ cup chopped pecans or walnuts, shredded coconut

Instructions

BAKE THE CAKE
    Cup of Yum
  1. Preheat oven to 350°F. Grease a 9 x 13-inch baking pan or spray with nonstick cooking spray; set aside.
  2. Sift together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Add the oil and eggs, one at a time. Beat with an electric mixer until completely combined. Add the carrots and vanilla extract; mix well. If using, fold in nuts, raisins, coconut, or drained pineapple.
  3. Transfer the batter to the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack to cool completely.
MAKE THE CREAM CHEESE FROSTING
  1. Once the cake is completely cool, prepare the frosting. Cream together butter, cream cheese, and vanilla. Slowly add the confectioners’ sugar and mix until completely blended. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more.
  2. Spread the frosting on top of the cool cake. Garnish with chopped nuts or shredded coconut, if desired.

Notes

  •  
  • Instead of baking the cake in a single 9 x 13-inch pan, you can make a layer cake by dividing the batter between two 9-inch or 8-inch round cake pans. Stack the layers on top of each other, with frosting in between. If making a layer cake, I recommend doubling the amount of frosting, since you'll need extra frosting for the sides and in between the cake layers (and there's nothing worse than running out of icing)!
  • Small cake: Cut all of the ingredients in half and bake this cake in an 8-inch square pan. You'll need to decrease the baking time by a few minutes, too.
  • Cupcakes: Use the batter to prepare about 24 cupcakes. Bake standard-size cupcakes at 350°F for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Information

Serving 1slice (1/16 of the cake) Calories 505.3kcal (25%) Carbohydrates 67.3g (22%) Protein 4.2g (8%) Fat 25.5g (39%) Saturated Fat 7.8g (39%) Polyunsaturated Fat 4.7g Monounsaturated Fat 11.2g Cholesterol 77.6mg (26%) Sodium 404.4mg (17%) Potassium 62.7mg (2%) Fiber 1.3g (5%) Sugar 53.4g (107%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 5053

% Daily Value*

Serving 1slice (1/16 of the cake)
Calories 505.3kcal 25%
Carbohydrates 67.3g 22%
Protein 4.2g 8%
Fat 25.5g 39%
Saturated Fat 7.8g 39%
Polyunsaturated Fat 4.7g 28%
Monounsaturated Fat 11.2g 56%
Cholesterol 77.6mg 26%
Sodium 404.4mg 17%
Potassium 62.7mg 1%
Fiber 1.3g 5%
Sugar 53.4g 107%

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