Moist, perfectly spiced, and finished with a fluffy cream cheese frosting, this easy carrot cake recipe is truly the best! It’s made from scratch in one bowl with simple pantry ingredients.
Table of Contents
If you’re looking for more recipes with carrots, try this carrot bread, a bowl of carrot salad, these carrot oatmeal bars with cream cheese glaze, and these brown sugar glazed carrots, too!
I made this the other day as directed. Ma said it is the best carrot cake she has ever had and I concur. Things like this don’t last long round here. Thank you for sharing!
– Ramon
How to Make this Easy Carrot Cake Recipe | 1-Minute Video
This fool-proof, easy carrot cake recipe doesn’t require any fancy ingredients or any special baking skills. It’s prominently flavored with warm notes of cinnamon, nutmeg, ginger, cloves, and vanilla, while carrots add a touch of sweetness and help to keep the carrot cake moist. It’s perfect for Easter, Thanksgiving, Christmas, or just a regular weeknight dinner!
What to Know Before You Get Started
- While carrot cake is ultimately a spice cake, it gets its unique flavor and texture from the extra mix-ins that you won’t find in just any spice cake — such as grated carrots, nuts, pineapple, coconut, or raisins. My family prefers a smooth cake batter, so I typically omit too many extras and just stick with a handful of chopped pecans. If you prefer, you can certainly add in chopped walnuts or pecans, an 8-ounce can of crushed pineapple (drained), a cup of raisins, or a handful of shredded coconut.
- Always use freshly grated carrots that you grate yourself at home with a box grater. These will be very wet, which is a great way to keep your carrot cake moist. Do not use packaged pre-shredded carrots from the grocery store.
- Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.
- Keep it really easy by using 2 jars of store-bought cream cheese frosting for a shortcut!
How to Make the Best Carrot Cake Recipe
With this simple carrot cake recipe, you have the choice of either baking the batter in a single 9 x 13-inch baking dish (shown here), or dividing the batter between two 8-inch or 9-inch round cake pans to stack in layers. Either way, that decadent cream cheese frosting will be the perfect finishing touch!
- Sift or whisk together the dry ingredients in a large bowl.
- With the paddle attachment on a stand mixer or with a handheld electric mixer, beat in the oil and eggs, one at a time.
- Add the carrots, vanilla, and pineapple or nuts if you’re adding those optional ingredients. Mix until the wet ingredients are well incorporated with the dry ingredients.
- Grease or spray a 9 x 13-inch pan really well with non-stick spray so that the cake doesn’t stick. I like to use a baking spray with flour in it. If making a layer cake, grease the pans and line with parchment paper, then grease the parchment paper. Transfer the batter to the pan and bake in a 350°F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely. Then it’s time for the cream cheese frosting!
- Cream together the butter, cream cheese, and vanilla. Sift the confectioners sugar to avoid any lumps in your frosting. Slowly add the powdered sugar and milk, mixing until completely blended and smooth.
- Spread the frosting on a cool cake. Garnish with chopped nuts or sprinkle with shredded coconut, slice, and serve!
Preparation and Storage Tips
- Make Ahead: This cake just seems to get better as it sits, so it’s a really nice option to prepare in advance. Make and frost the cake one day ahead of when you plan to serve it. If you’d like to work even further ahead, bake the cake ahead of time, cool, and wrap tightly with plastic wrap. Freeze the unfrosted cake for up to 2 months. Thaw it at room temp before frosting and serving.
- Keep the cake covered with plastic wrap or aluminum foil in the refrigerator. I like to bring it to room temperature for about 30-60 minutes before slicing and serving, but that is optional.
- While it’s best within 1-2 days of baking, you can safely store the leftovers covered in the refrigerator for up to 1 week.
- Sealed in an airtight container, slices of frosted carrot cake will keep well in the freezer for up to 2 months.
Hi. Love the recipe but since I am the only person in my house, I cut the recipe down to 6 servings and baked it in an 8 X 8 pan for 35-40 minutes. It came out great. But I cheated and used store bought Cream Cheese frosting. Thanks for posting.
– Kathi
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Watch How to Make It
Simple Carrot Cake
Prep: 20 minutes
Cook: 45 minutes
Cooling Time 2 hours
Total: 3 hours 5 minutes
Moist, perfectly spiced, and finished with a fluffy cream cheese frosting, this easy carrot cake recipe is truly the best!
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
- Preheat oven to 350°F. Grease a 9 x 13-inch baking pan or spray with nonstick cooking spray; set aside.
- 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.
- 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
- 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.
- 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
Serving: 1slice (1/16 of the cake)Calories: 505.3kcalCarbohydrates: 67.3gProtein: 4.2gFat: 25.5gSaturated Fat: 7.8gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 11.2gCholesterol: 77.6mgSodium: 404.4mgPotassium: 62.7mgFiber: 1.3gSugar: 53.4g
Easy Carrot Cake Recipe Variations
- Use butter instead of oil. A fat is necessary to keep cakes moist and tender. While butter is sometimes used as the fat in mild cakes (like yellow, white, or pound cakes), a flavorless oil like canola or vegetable oil is best for carrot cakes. The carrot cake gets its flavor from the other ingredients — like the carrots and spices. That said, if you prefer to use butter instead of oil, you can substitute with an equal amount of melted butter in this recipe.
- 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)!
- For a very impressive 4-layer cake, double all of the ingredients and divide the batter between 4 round cake pans.
- Small carrot 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.
- If you love the stronger flavor of toasted nuts, you can toast the pecans or walnuts in a dry skillet on the stovetop just until fragrant. Let them cool completely, and then use in the recipe as instructed.
- For another festive (and easy!) dessert, try my grandmother’s rum cake recipe and this strawberry cake with cream cheese frosting!
More One-Bowl Cake Recipes to Try
One Bowl Buttermilk Chocolate Cake
3 hours hrs 5 minutes mins
One-Bowl Vanilla Buttermilk Cake
2 hours hrs 40 minutes mins
This recipe was originally published in July, 2020. It was updated in November, 2024.
I just had to take the time to let you know I love ❤️ ❤️ your receipes. You make it so easy to put together a meal plan with suggestions on what to serve with it. Also the fact that you include making smaller servings, as there is only me and hate to eat the same food for a week. One more point I would like you to know is the fact you use everyday ingredients and not ones that you use once or can’t find. Hope you keep up the good work. Sincerely Judy k
Judy! Thank you SO much! I appreciate your kind words, and it makes me happy to know that the recipes and cooking tips have been helpful. Thanks for taking the time to leave me a note!
Looks like an easy and delicious recipe one question though don’t the ground cloves over power the other spices.sorry not a fan of cloves .I will probably omit that .
Hi, Patty! I don’t find the cloves to be overpowering, but I like cloves. 🙂 You can definitely adjust all of the spices to suit your taste preferences. Omit the cloves if you prefer, or add more of the spices that you love. Hope you enjoy!
Hi ! Could I make this as a layer cake ? What size round cake pans would you recommend ? Thanks !!
Hi, Lisa! Yes, ma’am! It will work well as a layer cake. You can use either 8-inch or 9-inch round cake pans. The smaller cakes will bake a bit faster, so I would start checking them around the 30-minute mark. You might want to double the amount of frosting that you make, since you’ll need plenty of extra for the inside layer and for the sides. Hope you enjoy!!
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Hi. Love the recipe but since I am the only person in my house, I cut the recipe down to 6 servings and baked it in an 8 X 8 pan for 35-40 minutes. It came out great. But I cheated and used store bought Cream Cheese frosting. Thanks for posting.
We’re so glad you were able to make it work for you, Kathi! Thank you for trying it out.
I made this the other day as directed. Ma said it is the best carrot cake she has ever had and I concur. Things like this don’t last long round here. Thank you for sharing
Thank you, Ramon! We’re so glad it was such a hit.
Outstanding in every way. I have baked this exactly as written 5 or 6 times. Every time it came out amazing. The kids stole half of my cake when they left to go back home from visiting. They all want the recipe. Thanks!!!
Amazing! I’m so glad to hear that, Raymond. Thank you for taking the time to let me know!