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Easy Carrot Cake Recipe with Cream Cheese Frosting

Easy Carrot Cake Recipe

A moist, warmly spiced carrot cake made with finely grated carrots and topped with smooth full-fat cream cheese frosting. Bake it as a 9 x 13-inch cake or as two round layers for an easy celebration dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Carrot Cake
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon, optional Ground nutmeg
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 1 cup (240 ml) Neutral vegetable oil
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3 cups, about 300 g Finely grated carrots
  • 1/2 cup (60 g), optional Chopped pecans or walnuts
  • 1/2 cup, about 120 g, optional Well-drained crushed pineapple
Cream Cheese Frosting
  • 8 ounces (225 g) Full-fat block cream cheese, softened
  • 1/2 cup (115 g) Unsalted butter, softened
  • 3 cups (360 g) Powdered sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1 pinch Fine salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and line one 9 x 13-inch baking pan, or grease and line two 8-inch round cake pans with parchment.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg together in a medium bowl. This distributes the leaveners and spices evenly through the batter.
  3. In a large bowl, whisk the brown sugar, granulated sugar, oil, room-temperature eggs, and vanilla until smooth. Add the dry ingredients and stir only until no dry flour remains.
  4. Fold in the finely grated carrots, plus the optional nuts and well-drained pineapple. If using pineapple, reduce the carrots slightly so the batter does not become excessively wet.
  5. Pour the batter into the prepared pan or divide it evenly between the round pans. Smooth the surface and bake the 9 x 13-inch cake for 35 to 45 minutes, or bake the round layers for about 25 to 30 minutes.
  6. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Cool it in the pan for 10 to 15 minutes, then transfer or leave it on a rack until completely cool.
  7. Beat the softened cream cheese and butter until smooth. Add the sifted powdered sugar gradually, then beat in the vanilla and pinch of salt until creamy.
  8. Spread the frosting over the completely cooled sheet cake, or use it to fill and cover the two round layers. For especially clean slices, refrigerate the frosted cake for 30 to 60 minutes before serving.

Notes

Finely grate the carrots for the softest texture, and lightly blot unusually wet carrots without squeezing them completely dry. Measure flour by weight when possible, or spoon it into measuring cups and level it. Use full-fat block cream cheese rather than spreadable tub cream cheese for a firmer frosting. For less-sweet frosting, use 2 1/2 cups powdered sugar, though the frosting will be softer.