Yummy Carrot Cake is easy to make! It is simple but delicious! A moist carrot cake with a sweet and creamy cream cheese frosting makes this cake amazingly delicious!
Ingredients For Easy Carrot Cake
This Carrot Cake recipe is made with basic simple ingredients. The homemade cream cheese frosting is made with simple ingredients also!
Does this Easy Carrot Cake recipe make a thick cake?
There are many recipes out there ranging from simple to a bit more fancy (layers of cake with filling and fancy frostings). But when it comes to Carrot Cake I like mine simple.
This recipe makes a thinner cake… more like a bar! I love it more thin because I get the perfect cake to frosting ratio! If you want it thicker you can double the cake batter or bake it in an 8×8 pan!
See below to see the thickness of the carrot cake in a 9×13 before baking and after baking.
Carrots for Simple Easy Carrot Cake
I shred/grate my carrots first…. 2 bigger carrots works every time for me, perfectly! But make sure you shred/grate enough and measure it….no skimping on the carrots…it is carrot cake after all!!
I use my box grater. It has 4 sides for grating, shredding, zesting…all you need! The smaller grater side shreds the carrots perfectly!
Peel and shred/grate your carrots.
TIP: Pre-shredded carrots do not bake up as nice. They tend to be a bit thicker cut and can be dry. Trust me when I say you want to shred your own.
Making Yummy Carrot Cake Batter
In a large bowl add your flour, baking powder, baking soda, cinnamon and nutmeg! Mix it together. (The nutmeg is optional but I think is necessary!)
Next, in a smaller bowl combine your eggs, shredded carrots, brown sugar, white sugar, oil and vanilla.
Mix it together making sure it’s mixed fully.
Add the dry ingredients to the wet ingredients (or the other way around) and mix just until combined. Do not over-mix!
Pour the batter into a greased 9×13 baking dish. Spread evenly in the pan.
NOTE: this recipe makes a thinner cake… more like a bar! I love it more thin because I get the perfect cake to frosting ratio! If you want it thicker you can double the cake batter or bake it in an 8×8 pan..it will need to bake longer!
Baking the Easy Carrot Cake
Bake for about 20 minutes, until the middle looks set. (Every oven bakes different so check it around 18 minutes). Cook longer if needed. It should be springy and soft when you gently touch it and a toothpick comes out clean when poked in the center. Cool completely before frosting.
Homemade Cream Cheese Frosting
Carrot Cake has to be finished off with Homemade Cream Cheese Frosting!
The ingredients are super simple.
Make sure your butter and cream cheese are completely softened or the frosting will be lumpy (still yummy though).
Just put all of your ingredients in your stand mixer. Use your whisk attachment and mix it until its is smooth. Add more or less vanilla to taste. Add more or less powdered sugar to reach the sweetness and thickened/consistency you like.
Frost with the best ever Cream Cheese Frosting!
My recipe for Cream Cheese Frosting makes quite a bit but I love my carrot cake with a thick layer of frosting.
See the photo below to show the cake-to-frosting ratio using the entire recipe for cream cheese frosting. (It is the perfect ratio in my opinion)!
You can half the frosting recipe and have plenty of frosting for this carrot cake….or make the recipe as is and enjoy a thick layer of sweet frosting!
This simple easy carrot cake will stay fresh for up to a week if covered tightly (but I bet it won’t last that long)!
I don’t ever refrigerate my cake…even with the cream cheese frosting! We have never gotten sick, but if you are worried you can store it in the fridge!
Yummy Carrot Cake is easy to make! It is simple but delicious! A moist carrot cake with a sweet and creamy cream cheese frosting makes this cake amazingly delicious!
For carrot cake that will feed a crowd, make my Carrot Cake Bars in a sheet pan.
For another delicious cake recipe try my Banana Bars, or Mom’s Pumpkin Bars!
If you liked this recipe please take the time to leave a comment and a star rating below! Also, don’t forget to follow me on Pinterest, Facebook and Instagram!
Check out the latest posts from the Butcher’s Wife!
- Greek Chicken
- Creamy Chicken Noodle Soup
- White Chicken Enchiladas
- Yummy Carrot Cake
- Creamy Baked Chicken
- Easy Peppermint Dip
Simple Carrot Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp cinnamon
- pinch of nutmeg optional- but I think is necessary
- 2 eggs slightly beaten
- 2 1/2 cups shredded/grated carrots
- 3/4 cup brown sugar, packed
- 1/4 cup white sugar
- 1/2 cup canola oil or vegetable oil
- 1 tsp vanilla
- 2 cups Cream Cheese Frosting you can use my recipe-link below
Instructions
- Preheat your oven to 350° Fahrenheit. Grease 9×13 baking pan.
- In a large bowl combine your flour, baking powder, baking soda, cinnamon and nutmeg.
- In another bowl combine your eggs, shredded/grated carrots, brown sugar, white sugar, oil and vanilla.
- Add your dry ingredients to your wet ingredients (or vice versa) and mix together. Do not overmix.
- Pour your cake batter into your greased 9×13 baking pan and spread batter evenly in pan.
- Place in oven for 20 minutes. Every oven cooks different so start checking on it at 18 minutes. It will be done when a toothpick comes out clean when poked in the center of the cake.
- When cake is done, remove from the oven and let cool completely before frosting.
- When cake is cooled, frost with Cream Cheese Frosting and enjoy!NOTE: This recipe makes a lot of frosting. I love a thick layer of frosting on my cake so I make the recipe as is. You may want to half the recipe if you don’t want thicker frosting, or make it as is and know you may end up with extra!This cake will stay fresh for up to a week if covered tightly.
- You can double this cake and bake it in a baking sheet/jelly roll pan for carrot cake bars. (Double your frosting if you do this)!
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
The was very good and smelled amazing but next time I will bake it in 9×9 pan. In a larger pan looked more like a flat bread.
I’m so glad it was good for you! Thanks for trying it!❤️
This was the first cake I have made in almost 40 years – my career was a priority, but as a retiree I have rediscovered my enjoyment of cooking….
My friends & family loved it and it was scoffed down super quickly.
Thanks for sharing your recipe
Thank you Jayne!! I’m so happy and excited for you that you are retired and enjoying cooking again!!! Thank you for trying my cake…I’m honored it was the first cake you’ve made in 40 years!!! Thank you so much for trying my recipe and for taking the time to comment!!! Enjoy your retirement and cooking!❤️😘
I made this carrot cake for Easter for the first time it was easy to make and very good my whole family loved it.
I am so happy your family loved it! Thank you for trying it, for giving it 5 stars and for taking the time to comment!❤️
Hi! Can these be made into cupcakes? Thanks!
Hi Tracy! Yes they can be made into cupcakes (I’ve never done it but they absolutely can)! Bake them at 350 for about 18 minutes or until a toothpick poked in the center comes out clean! Let me know how they turn out!❤️
It looks delicious. Thanks for sharing this recipe.
Carrot cake is my absolute fav. Trying this recipe next! Thank you.
It’s my fav too! Hope you like it! ☺️
Hi Trisha! I am so happy to hear it was delicious! Thank you so much for trying it and taking the time to comment!!! ❤️☺️
Omg this cake is to die for. I used all organic ingredients and also walnut oil. I have never tasted a cake this delicious. Amazing
Hi Toni! I am so happy to hear the cake turned out amazing!!!! Thank you for commenting and stopping by the blog!❤️😘
So I searched far and wide for a carrot cake recipe I liked the look of and voila ! Adore this recipe and wouldn’t try any other . Made it twice and turned out great . Thanks !
Lizzy this makes me so happy to hear!!!! It is a simple but yummy recipe and I’m so glad you like it!!! Thank you for trying it and thank you for commenting….it means the world to me!!! Try my Banana Bars next…everyone loves those too! ❤️😘Thank you again and happy baking/cooking!😍
Amazing recipe! Thanks for sharing! Greetings and love from a Brazilian girl living in Ireland! By the way, I’d recommend you try the Brazilian version of carrot cake “bolo de cenoura”! It’s also amazing and full of flavor 🙂
Hello Anna!!! I’m so excited to hear from you in Ireland! Thank you for trying the recipe…I’m so glad it was amazing!!! I will definitely be trying the Brazilian version!!! Thank you for stopping by the blog and taking the time to comment … happy cooking/baking in Ireland!❤️😘
The Carrot Cake was so delicious. I added 1/2 cup of Dark Raisins and 1/2 cup of coconut.
This made the cake more dicious
🥰🥰🥰
Excellent carrot cake! Added 1/2 c. Chopped walnuts and used gluten-free flour.
Cut cream cheese frosting in half and there was still enough to spread for,the entire cake. The birthday ‘boy’ (well—he’s 71 lol) loved it. Thank you for an easy recipe.
Happy Birthday to the birthday boy!!! I’m so glad the cake was part of your celebrations and I’m so happy he loved it! Thank you for trying my recipe and taking the time to comment!🥰
I tried this carrot cake it’s delicious. I added a 1/2 cup of dark raisins, and a 1/2 cup of coconut and it was even more delicious.
Thank You
Veronica
Hi Veronica! Thank you for trying my recipe! Raisins and coconut sound delicious! Thank you for taking the time to comment and for stopping by the blog!😘
PLEASE put the measurement of temperature next to the oven temp, 350° C (Britain’s use celsius) will burn the cake on the outside and be raw in the middle.
Other than that, this is a fantastic recipe, absolutely delicious carrot cake!
Hi Harry! Thank you so much for pointing that out to me….I definitely need to be more mindful of this…I really appreciate you taking the time to let me know …that is a very important detail! Nobody wants burnt cake!
Thank you for trying the recipe, I’m so glad it was fantastic! And thank you for stopping by the blog and taking the time to comment and let me know how to improve! I love hearing from people! 🙂
The recipe is so amazing. Thank you for sharing <3
You are so welcome!!! I am so glad you liked it! Thank you for taking the time to comment!😘
It’s great except you left out salt.
Hi April! I’m glad it was great! Thank you so much for trying it! You are right I did leave out salt and I never put it in this cake… it’s how I’ve made it for years and I don’t miss the salt…. Which I know is pretty weird! But you can absolutely add some salt if you think it needs it! Thanks for taking the time to comment and for trying the cake!😘
Oh. My goodness thank you so much!! My cake came out so good for my fiancé’s mother birthday 💕♥️
Joelle I am so happy to hear it turned out so good and I’m happy my recipe could help celebrate her birthday! Thanks for trying it and for taking the time to comment! ❤️😘
HELLO,THEFROSTING/IS/ONLY/WITH/CREAMCHEESE
There are a few other ingredients in the frosting!
Wow, an amazing recipe, i’m gonna make this cake for the 2nd time, loved the recipe.
Hi Abigail! Thank you so much for the sweet comment! Thank you for trying the recipe… I am so happy to hear you liked it and are making it again! Thanks for taking the time to leave a comment! Enjoy the cake! ❤️😘
Hi, will this work for cupcakes? I made it as a cake And it was delicious but I find cupcakes just easier to grab and eat 😊
Hi Tele! Cupcakes are a great idea! I have never tried this recipe as cupcakes but I can’t think of any reason why it wouldn’t work! Let me know how they turn out! Happy baking! 🤗❤️
So yummy! I made it for my husband’s birthday today too! He loved it and said it was the best he ever had! Question…does it have to be refrigerated after it’s frosted?
Hi Tracy! Happy Birthday to your husband too…how fun! I’m so glad to hear you guys liked it! I have never refrigerated my cake and we have been ok! Thank you so much for trying it and the sweet comment! I think it’s the best too!❤️🥰😘
Can these be made into cupcakes? If so what’s the temperature to cook? Thanks!
This was delicious!! Made it for my husband’s birthday. He commented that it has the perfect cake to icing ratio. I laughed and told him that is exactly what your blog says. Lol. Thanks so much. I’ll definitely make it again.
Ally I am so so happy to hear this! Happy birthday to your husband! I’m so glad the cake was a hit! And I totally agree on the cake to frosting ratio- it’s perfection – he took the words right out of my mouth (or blog) lol! Thanks again for trying my recipe and for the sweet comment!❤️❤️❤️
Baked the first time using this recipe. It turned out great. Would it be ok if I add a bit of salt though cause it tasted like its missing something?
Hi Ida! You absolutely can add a bit of salt! Thanks for trying the recipe! ❤️❤️❤️😘
Hi Beth, I just need to share that the recipe is so good, that the cake is already gone in less than 1 day and there’s only 3 of us at home.
I am so so happy to hear that you guys liked it! It never lasts long when I make it (I’m usually the one that can’t stop eating it😆)! Thank you so much for trying it and got the feedback and sweet comment! ❤️😘
hi there!!!
I just put you the batter of this recipe in the oven and im so excited to try it, the smell is divine. It didnt rise that much and i read that this is more of a bar than a cake but i feel it would be great to add to the “notes” section the height or the measurement stating it wont rise more than an inch. Also giving instructions if the 9by13 inch isn’t available. Like i said its still in the oven but im sure i will like it, please add more info to the notes on how flat it will be ok, i would have used a smaller pan.
Thanks,
Amna x
Thanks for trying it and for the feedback! I hope you liked it!!! ❤️❤️❤️
If I were to double the batter should I double the amount of carrots? Thank you!
Hi Erin! If you are doubling the recipe double the carrots too! Hope you like it! 😘
Do you put in refrigerator when not eating or safe to leave out for a week?
Hi Chasity! I just leave mine tightly covered on my counter and it keeps just fine! Hope you enjoy it! ❤️❤️
This is my third time making carrot cake 🥕 with you recipe and I really love it ❤️. Everybody at home is thrilled thanks for the recipe . Best recipe ever!!
Natalie I am so happy to hear that you love it! Thank you so much for making it and the sweet comment! I love hearing good things like this!! 😘😘😘
Hi I want to use olive oil what do you think ?
Hi Barbara! I know other people have used olive oil and have loved the results. I myself have never used it but I don’t see why it would be any different… It may change the flavor just a bit, but carrot cake has such a strong flavor anyway so I don’t think the olive oil should overpower the taste. Let me know how it turns out… I will be super interested to hear your feedback!❤️❤️
I ABSOLUTELY LOVE THIS RECIPE !!!!! I reallly like carrot cake and I usually buy but during this quarantine I can’t go out and I was really intimidated by most of the recipes I found online but this one was superrr easy and it was DELICIOUS !
Yay for this comment! Hana, I am so happy you love it as much as I do! I love how simple it is … and so yummy! Keep baking and stay healthy and safe! Thank you for the sweet comment and support!❤️😘
Hi! I made this last week but think my oil was a bit off so had to throw it out. Was so sad!! I’m going to try it again using applesauce as a commenter previously posted and half the recipe. What would you recommend for baking time if I halved ? Thank you!
Hi Cheryl! I’m so sad to hear the oil was off and you had to throw it out! Almost everyone that has made it loves it…almost 😉… so I hope we can get you good results! If you half the cake I would check it around 15 minutes and go from there! Let me know how it turns out with time and applesauce! One of these days I will try it with applesauce! Happy baking and good luck!🤗😘❤️
This cake did not rise at all, it cooked and was about only one inch thick, taste was bland . I threw this out, was super disappointed 😔
Krista I am so sorry to hear you didn’t like it! People usually love it so I’m sorry to hear you didn’t! As the recipe states it is a thinner cake-more of a “bar” cake … and I haven’t heard anyone say the taste is bland so I’m sad to hear yours was! Thank you for trying it though and the feedback! 😘
This is the second time I’ve made this cake for the family. We are all quarantined in the house here in Stuttgart Germany and because I’m grandma, the kids love me even more when I make it! I do add pineapple just because we like it. Thank you for such an easy, tasty recipe.
Priscilla I am so happy to hear that you like this cake and have made it twice!! And to think it’s being made in Germany is amazing! Your grandkids are lucky to have such a loving grandma baking for them! Some of my greatest and most loved memories of my childhood are of my grandmother baking and cooking! I hope you and your loved ones are happy, safe and well during quarantine and continue to stay safe, happy and well! Thank you for the sweet comment and for making this yummy cake twice! Much love! ❤️❤️❤️
I followed the recipe exactly down to the 9 x 13 pan, and my cake looked exactly like yours except that I broke up about a half a cup of fresh pecans and sprinkled them on top. Very delicious and quite simple to make since I was able to shred the carrots in my food processor. Much simpler than making a layer cake, and we absolutely loved it! Thank you for a great recipe.
Sherry I am so happy to hear you liked it! I love how simple it is … pecans sound divine on top… I’m going to try that! Thanks for the comment! ❤️😘
So I finally made this cake and it was amazing. Everyone in my family loved it. Thank you so much for the recipe and the baking powder for baking soda tip worked like a charm!
Ronald I am so glad to hear the tip worked and you and your family enjoyed the cake! It’s so easy but so yummy and we love it too! Thanks so much for commenting! I hope you and your loved ones are staying safe!
Just made your carrot cake. Very moist and tasty. Will be one of my favorites.
Karen I am so so happy to hear you liked it! It is hands down one of my favorite sweet treats! Thanks for the comment!😘❤️
This recipe looks amazing! I’m planning on giving it a try soon but I can’t seem to find any baking soda around here. Can I just leave it out or should I replace it with some more baking powder?
Hi Ronald! It is an amazing Carrot Cake so I am so excited you’re going to try… I think you will love it! So you can always substitute baking powder for baking soda, you just need to triple the amount … I don’t know the science behind it, I learned the tip years ago and it’s never failed me! So the recipe calls for 1/4 teaspoon baking soda so you would add 3/4 baking powder as a substitute along with the 1 teaspoon of baking powder it already calls for… so you would add a total of 1 and 3/4 teaspoons of baking powder (if my math is correct 😉) hope that makes sense… let me know how you like it! ☺️
I made this in an 8×8” pan for Easter and it was a huge hit! I thought I remembered seeing that you can substitute applesauce for the oil, but now I can’t seem to find that statement. Is it equal amount of applesauce?
Rhonda… I am so happy to hear it was a hit! Thanks for the comment!😘😘
I have never tried it with applesauce but it sounds yummy… and yes I would substitute it straight across for the same amount! Let me know how it turns out with applesauce! Happy baking! ❤️
Made this for Easter Sunday and it was a hit! Wondering if raisins, nuts and pineapple could he added to make it fancier?
Ashlee I am so happy to hear it was a hit!!! Raisins, nuts and pineapple could absolutely be added to make it fancy!!! Thanks for the comment and hope your holiday was fabulous! ❤️
This recipe is awesome. I bought a 5lb bag of matchstick carrots for salads.. it seemed like a good idea at the time, but the carrots out lasted the salads. Since the kids been out of school due to quarantine nothing goes to waste . I make these in muffin tin , I make the cream cheese a little thinner and I dip the tops of the muffins. I did add a teaspoon salt in the batter just to balance the sweetness. Every time my kids eat them, they say these never get old. Thanks for helping me use up a 5lb bag of carrots !!
Ronisha!! This made my day hearing you loved the recipe!!! I’m so glad I could help you use up the carrot sticks in such a yummy way!! I am going to try it muffin tins and dip the top… that is genius and my boys would love it!!! This quarantine is so crazy right?!!! I have been trying to use or freeze things during quarantine and I’m sure most of it won’t be good after it’s been frozen… but hey it’s worth a shot!! Crazy times that I’m sure I’ll look back on and love…I love the slow pace of life… but I find myself eating way too much! 🤪🙄😆 hope all is well and you are your loved ones are safe and happy! Thanks for the sweet comment! Happy baking! 😘❤️
I cant wait to try this! Have you tried it in a loaf pan? I saw throughout the recipe you stated it is a thin cake and read that it doesn’t rise much so I was curious..
Hi Amanda! I have never tried it in a loaf Pan but I saw on Pinterest someone commented on my recipe that they tried it and it worked great (there was even a picture and it looked yummy)… so I know it’s been done … I just have never tried it! ❤️
Hi!
This recipe looks great! Could I also make it in a spring foam pan? If so how would I adjust the baking time?
I have never tried it but I think it would work just fine! I would keep the temperature at 350 and allow for a little bit longer baking time… maybe check it at 30 minutes and go from there… I’m totally guessing but I bet it will take a good 40 minutes at least! Make sure to grease the pan really well and if you are worried about the batter leaking out you can wrap some foil around the bottom! Another trick you can do to make removal easier without sticking to the sides and bottom is put the cooled cake in the freezer for about an hour and then gently slide a spatula or knife under the bottom and around the sides for clean removal! Please let me know how it turns out!! Happy baking! ❤️
Thank you so much for sharing this incredible recipe. I made it for my family today and they loved it so did I. It’s my favourite cake second to red velvet ofcz.
But I would like to ask something I noticed you only put oil in the cake. And when I usually bake I use both oil and butter to give the cake a bit of that extra moisture. Could one do that with this cake aswell and what would the recommended amount be if you had to use both…
Elinah I am so glad to hear you guys like it! For this recipe I have only used oil and for a lot of my cake recipes I do use just oil or butter… I have never tried both … if you want to try both I would keep it as close to the 1/2 cup as possible so maybe 1/4 cup of each… or try 1/2 cup butter and 1/3 oil… you don’t want to much oil and butter! If you try it let me know… I’m super curious to know the results!!
Thank you for following my blog!
☺️☺️