Simple Carrot Cake, Easy Carrot Cake

Yummy Carrot Cake

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!

I love carrot cake and the creamy and thick cream cheese frosting that is spread on top! I love it! Simple Easy Carrot Cake is delicious and this is hands down the BEST recipe!

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. I don’t need 3 layers of cake with filling and a fancy coconut walnut frosting (don’t get me wrong because all of the fancier recipes are delicious).

I just like mine simple- simple to make and yummy to eat! Let me mention 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!

Simple Carrot Cake, Easy Carrot Cake Recipe

Carrot cake can seem like it would be a time consuming thing to make when you think of shredding the carrots, but I can whip up the cake batter in under 10 minutes! I

t’s fast and simple (have I mentioned that yet)?! Make this recipe (I got the recipe years ago from eatcakefordinner.net and it is the only one I make) just once and you will be hooked! No more boxed carrot cake mixes (sorry Betty Crocker)!

Carrots for Yummy 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!!

See below for the grater I have! It has 4 sides for grating, shredding, zesting…all you need! The smaller grater side shreds the carrots perfectly!

Finely grated carrot for Easy And Simple Carrot Cake

Baking/Making Yummy Carrot Cake

Preheat your oven to 350 degrees Fahrenheit.

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!)

Now 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 wet ingredients to the dry ingredients and mix just until combined. Do not over-mix!

Pour the batter into a greased 9×13 baking dish. Spread evenly in the pan. Let me mention 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!

Bake for 20-25 minutes, until the middle looks set. 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.

Frost with the best ever Cream Cheese Frosting!

Simple Carrot Cake  -  Easy Carrot Cake with Cream Cheese Frosting

This 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!

Simple Carrot Cake - the perfect bite

For another delicious cake recipe try my Banana Bars, or Mom’s Pumpkin Bars!

Comment below and let me know how you liked this recipe! Please leave me star rating also! Don’t forget to follow me on Pinterest, Facebook and Instagram (click on the icons at the top or bottom of the blog)!


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Simple Carrot Cake, Easy Carrot Cake
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5 from 15 votes

Yummy Carrot Cake

This carrot cake is simple, but sweet!  Frosted with cream cheese frosting it will become your new favorite cake!
Makes 9×13 pan of cake 18-24 pieces (depending on size of pieces)
DISCLAIMER: Let me mention 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!
Course Dessert
Cuisine American
Keyword cake
Prep Time 10 minutes
Cook Time 25 minutes
Servings 18 servings
Author Beth, The Butcher’s Wife

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 wet ingredients to your dry ingredients 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 20-25 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!
    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

My Cream Cheese Frosting recipe is perfect for this carrot cake and makes the perfect amount! 
Let me mention 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!
I never store this cake in the fridge (even with the cream cheese frosting).  We have never gotten sick, but if it worries you, you can store it covered in the fridge!
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66 Comments

  1. 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 🙂

    • Beth, The Butcher's Wife

      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!❤️😘

  2. Veronica Walker

    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

  3. 5 stars
    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.

    • Beth, The Butcher's Wife

      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!🥰

      • Veronica Walker

        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

        • Beth, The Butcher's Wife

          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!😘

  4. 5 stars
    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!

    • Beth, The Butcher's Wife

      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! 🙂

  5. 5 stars
    The recipe is so amazing. Thank you for sharing <3

  6. Oh. My goodness thank you so much!! My cake came out so good for my fiancé’s mother birthday 💕♥️

    • Beth, The Butcher's Wife

      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! ❤️😘

  7. CAMILA ABBO

    HELLO,THEFROSTING/IS/ONLY/WITH/CREAMCHEESE

  8. Wow, an amazing recipe, i’m gonna make this cake for the 2nd time, loved the recipe.

    • Beth, The Butcher's Wife

      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! ❤️😘

  9. 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 😊

    • Beth, The Butcher's Wife

      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! 🤗❤️

  10. 5 stars
    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?

    • Beth, The Butcher's Wife

      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!❤️🥰😘

  11. 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.

    • Beth, The Butcher's Wife

      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!❤️❤️❤️

  12. 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?

    • Beth, The Butcher's Wife

      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.

        • Beth, The Butcher's Wife

          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! ❤️😘

  13. Amna AlRumaihi

    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

    • Beth, The Butcher's Wife

      Thanks for trying it and for the feedback! I hope you liked it!!! ❤️❤️❤️

  14. 5 stars
    If I were to double the batter should I double the amount of carrots? Thank you!

  15. 5 stars
    Do you put in refrigerator when not eating or safe to leave out for a week?

    • Beth, The Butcher's Wife

      Hi Chasity! I just leave mine tightly covered on my counter and it keeps just fine! Hope you enjoy it! ❤️❤️

  16. Natalie Castellanos

    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!!

    • Beth, The Butcher's Wife

      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!! 😘😘😘

  17. Hi I want to use olive oil what do you think ?

    • Beth, The Butcher's Wife

      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!❤️❤️

  18. 5 stars
    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 !

    • Beth, The Butcher's Wife

      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!❤️😘

  19. 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!

    • Beth, The Butcher's Wife

      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!🤗😘❤️

  20. 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 😔

    • Beth, The Butcher's Wife

      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! 😘

  21. Priscilla Stevenson

    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.

    • Beth, The Butcher's Wife

      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! ❤️❤️❤️

  22. Sherry Fuller

    5 stars
    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.

    • Beth, The Butcher's Wife

      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! ❤️😘

  23. 5 stars
    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!

    • Beth, The Butcher's Wife

      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!

  24. 5 stars
    Just made your carrot cake. Very moist and tasty. Will be one of my favorites.

    • Beth, The Butcher's Wife

      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!😘❤️

  25. 5 stars
    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?

    • Beth, The Butcher's Wife

      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! ☺️

  26. 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?

    • Beth, The Butcher's Wife

      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! ❤️

  27. 5 stars
    Made this for Easter Sunday and it was a hit! Wondering if raisins, nuts and pineapple could he added to make it fancier?

    • Beth, The Butcher's Wife

      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! ❤️

  28. Ronisha Ware

    5 stars
    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 !!

    • Beth, The Butcher's Wife

      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! 😘❤️

  29. Hi!

    This recipe looks great! Could I also make it in a spring foam pan? If so how would I adjust the baking time?

    • Beth, The Butcher's Wife

      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! ❤️

  30. 5 stars
    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…

    • Beth, The Butcher's Wife

      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!!

  31. 5 stars
    Thank you for following my blog!

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