Easy Carrot Cake

This Easy Carrot Cake is moist, flavorful, and loaded with freshly grated carrots, warm spices, and a touch of sweetness. It’s the perfect dessert for any occasion and is topped with a creamy cream cheese frosting.

Whether you’re a baking pro or a beginner, this foolproof recipe will always deliver a showstopping cake!

Why You’ll Love This Recipe

1. Moist and Flavorful: The grated carrots and spices make every bite rich and satisfying.
2. Simple Ingredients: Use pantry staples you likely already have.
3. Foolproof: A no-fuss recipe that’s perfect for beginners.
4. Versatile: Make it a layer cake, sheet cake, or cupcake.
5. Crowd-Pleaser: Loved by kids and adults alike.

What to Serve with Easy Carrot Cake

1. Coffee or Tea: The perfect pairing for a cozy treat.
2. Fresh Fruit: Strawberries or oranges complement the cake’s flavors.
3. Vanilla Ice Cream: For a decadent dessert option.
4. Chopped Nuts: Sprinkle extra pecans or walnuts on top for added crunch.
5. Whipped Cream: A dollop of whipped cream adds lightness to each bite.

Yield: Serves 8-10

Easy Carrot Cake

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Moist and flavorful carrot cake topped with cream cheese frosting, perfect for any occasion.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

For the Cake:

• 2 cups grated carrots (about 3 large carrots)
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

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. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
3. In a separate bowl, beat the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the grated carrots and nuts (if using).
5. Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. In a medium bowl, beat the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
8. Spread the frosting evenly over the cooled cake. Garnish with extra nuts if desired.

Notes

1. Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
2. Make-Ahead: Bake the cake a day in advance and frost it just before serving.
3. Customization: Add raisins or shredded coconut for extra texture.
4. Cupcake Option: Divide the batter into cupcake liners and bake for 20–25 minutes.
5. Spice It Up: Add a pinch of ginger or allspice for more warmth.

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Frequently Asked Questions

Wrapping it up

This Easy Carrot Cake is a timeless classic that’s sure to become a favorite in your kitchen. With its rich, moist texture and flavorful cream cheese frosting, it’s perfect for any celebration or casual gathering.

Give it a try and enjoy a slice (or two) of this comforting dessert!