Easy Carrot Cake Recipe

Why You’ll Love This Recipe

Carrot cake is a beloved dessert for many, and this recipe takes it to the next level. The combination of grated carrots, nuts, and raisins creates a perfectly balanced texture and flavor. The cake is incredibly moist and flavorful, while the creamy frosting adds a rich finish. Using both granulated and brown sugars brings a depth of sweetness, while the addition of cinnamon warms up the entire cake. Plus, the frosting is a dream—soft, airy, and smooth, it complements the carrot cake perfectly without being overly sweet.

Ingredients

For Carrot Cake:

• 2 cups (260g) all-purpose flour, spooned and leveled

• 2 teaspoons baking soda

• ½ teaspoon fine sea salt

• 1 ½ teaspoons ground cinnamon

• 1 ¼ cups (295ml) vegetable oil

• 1 cup (200g) granulated sugar

• 1 cup (190g) lightly packed brown sugar

• 1 teaspoon vanilla extract

• 4 large eggs, at room temperature

• 3 cups (300g) grated peeled carrots (5 to 6 medium carrots)

• 1 cup (120g) coarsely chopped pecans

• ½ cup (70g) raisins

For Creamy Frosting:

• 8 ounces (225g) cream cheese, at room temperature

• 2 teaspoons cornstarch (optional)

• 1 ¼ cups (140g) powdered sugar

• ⅓ cup (80ml) cold heavy cream (not plain whipping cream)

• ½ cup (50g) coarsely chopped pecans (for topping cake)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bake the Cake:

1. Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C).

2. Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Alternatively, grease and flour the pans.

3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

4. In a separate bowl, whisk together the oil, granulated sugar, brown sugar, and vanilla.

5. Add the eggs, one at a time, whisking after each addition.

6. Using a rubber spatula, scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until the batter is smooth.

7. Stir in the grated carrots, chopped pecans, and raisins.

8. Divide the batter evenly between the prepared pans. Bake for 35 to 45 minutes, or until the tops are springy when touched and a toothpick inserted into the center comes out clean.

9. Cool the cakes in the pans for 15 minutes, then turn the cakes out onto cooling racks. Remove the parchment paper and let the cakes cool completely.

Frost the Cake:

1. Beat the cream cheese in a large bowl with a handheld mixer on medium speed until smooth, about 1 minute.

2. Add the powdered sugar and cornstarch (if using), and beat until well combined.

3. Pour in the cold heavy cream and beat on medium speed for 2 to 3 minutes until the frosting is whipped and creamy.

4. Once the cake layers are completely cool, frost the top of one cake layer and place the second layer on top.

5. Frost the top of the second layer and swirl the frosting around using a butter knife or small spatula. Leave the sides unfrosted.

6. Finish by sprinkling the chopped pecans over the top.

Servings and Timing

• Makes: 1 (9-inch) double-layer cake (16 thin slices) or 22 to 24 cupcakes

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 5 minutes

Variations

• Carrot Cake Cupcakes: This recipe also works perfectly for cupcakes. Bake at 350°F for 14 to 18 minutes.

• Add Pineapple: For extra moisture and flavor, you can add up to 1 cup of fresh or drained canned pineapple.

• Cream Cheese Frosting Alternative: If you prefer a traditional cream cheese frosting, beat 16 ounces of cream cheese with ½ cup of softened butter. Add 4 ½ cups powdered sugar, 1 ¼ teaspoons vanilla extract, and a pinch of salt. Adjust the consistency with a tablespoon of cream or milk if needed.

Storage/Reheating

• Storage: Frosted carrot cake can be stored in the refrigerator for up to 1 week. Keep it covered with plastic wrap or use a cake keeper.

• Unfrosted Layers: You can store unfrosted cake layers in the refrigerator for up to 5 days or freeze them for up to 3 months. Thaw overnight in the fridge before frosting.

• Reheating: To enjoy leftover carrot cake, simply bring it to room temperature before serving or warm individual slices in the microwave for about 15-20 seconds.

FAQs

1. Can I use only one type of sugar?

Yes, you can use only brown sugar if you prefer. Brown sugar adds the necessary acid to react with the baking soda, making the cake rise.

2. What’s the best way to grate carrots for carrot cake?

A hand grater creates delicate shreds that blend into the batter nicely, giving the cake a smoother texture.

3. How do I make sure my carrot cake layers don’t stick to the pan?

Line the bottom of your cake pans with parchment paper and grease the top. If a layer sticks, let the pan sit upside down and gravity will help release it.

4. Can I freeze the frosting?

Freezing the frosting is not recommended as it can alter its texture. However, you can freeze the unfrosted cake layers for up to 3 months.

5. What if I don’t have heavy cream for the frosting?

If you don’t have heavy cream, you can use whipping cream with at least 30% fat content. Whip it to soft peaks and fold it into the frosting mixture.

6. Can I make this recipe into a single-layer cake?

Yes, you can bake the batter in a 9x13-inch pan or a bundt pan. Expect slightly different bake times (around 30-40 minutes for the 9x13 pan).

7. Can I add nuts to the frosting?

Yes, you can sprinkle chopped nuts like pecans or walnuts on top of the frosting for added texture.

8. How do I make sure my cake comes out moist?

The key is not overmixing the batter and using fresh ingredients. The oil and carrots provide moisture, and cooling the cake completely before frosting ensures the frosting stays firm.

9. Can I use a different type of oil for the cake?

Yes, you can substitute vegetable oil with another neutral oil, like canola oil or sunflower oil.

10. Can I substitute the raisins in the cake?

If you don’t like raisins, you can substitute them with other dried fruits such as chopped dates, apricots, or cranberries.

Conclusion

This easy carrot cake recipe is perfect for any celebration or just as a delicious treat. With its moist texture, rich flavor, and creamy frosting, it’s a surefire way to please guests or family members. Whether you bake it as a cake or cupcakes, it’s versatile and sure to be a hit! Enjoy making this easy, flavorful carrot cake and watch it become a favorite in your recipe collection.

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