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–+ servings
Easy Carrot Cake

Easy Carrot Cake

This Easy Carrot Cake is moist and flavorful, featuring grated carrots, pecans, and a creamy frosting, making it perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 535 kcal

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • rubber spatula
  • handheld mixer
  • Parchment Paper

Ingredients
  

For Carrot Cake

  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking soda important to level the teaspoon
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature
  • 3 cups grated peeled carrots 5 to 6 medium carrots
  • 1 cup coarsely chopped pecans
  • ½ cup raisins

For Creamy Frosting

  • 8 ounces block cream cheese at room temperature
  • 2 teaspoons cornstarch optional
  • 1 ¼ cups powdered sugar
  • ⅓ cup cold heavy cream not plain whipping cream
  • ½ cup coarsely chopped pecans for topping cake

Instructions
 

Bake Cake

  • Preheat the oven to 350°F (180°C) and prepare two 9-inch round cake pans.
  • Whisk flour, baking soda, salt, and cinnamon in a medium bowl until well blended.
  • In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs one at a time.
  • Switch to a large rubber spatula, scrape the bowl, and gently stir in the dry ingredients until smooth. Stir in carrots, nuts, and raisins.
  • Divide batter between prepared pans and bake for 35 to 45 minutes.
  • Cool in pans for 15 minutes, then turn out onto cooling racks to cool completely.

Frost Cake

  • Whisk together cornstarch and powdered sugar in a medium bowl.
  • Beat cream cheese with a handheld mixer until smooth, 1 to 2 minutes.
  • Add cornstarch and powdered sugar to cream cheese, mixing on low speed until combined.
  • Pour in cold heavy cream and beat until frosting is whipped and creamy, 2 to 3 minutes.
  • Frost the top of one cooled cake layer, place the second layer on top, and frost the top, leaving the sides unfrosted.

Notes

Frosted carrot cake lasts in the refrigerator for up to 1 week. Unfrosted layers can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Serving: 1sliceCalories: 535kcalCarbohydrates: 56.4gProtein: 5.6gFat: 33.4gSaturated Fat: 6.9gCholesterol: 69.3mgSodium: 315.9mgFiber: 2.4gSugar: 40.5g
Keyword baking, carrot cake recipe, Cream Cheese Frosting, Dessert, Easy Carrot Cake, vegetable cake
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