Easy & Delicious Carrot Cake

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Carrot cake is one of those desserts that quietly wins hearts. No flashy decorations. No over-the-top flavors. Just moist, spiced cake with sweet bits of carrot, a hint of vanilla, and the perfect amount of creamy frosting. This easy carrot cake recipe is your new go-to—it’s simple, satisfying, and always a hit.

What makes this carrot cake so reliable is how unfussy it is. No pineapple, no raisins, no nuts (unless you want them). Just a perfectly balanced, tender cake that comes together in one bowl. You get sweetness from the carrots, warmth from cinnamon, and a texture that’s soft but never soggy.

It’s the kind of dessert you can whip up on a weekday or bring to a party and still hear, “This is the best carrot cake I’ve ever had.” Because it delivers exactly what carrot cake should: flavor, moisture, and just the right amount of spice.

We bake it in a square pan for maximum simplicity. No layering, no stacking, no stress. Just mix, pour, bake, and frost. And if you want to make it ahead? Even better. The flavors only deepen overnight.

Want to customize it? You can fold in chopped walnuts or shredded coconut. Add a handful of raisins if you love them. But honestly, it doesn’t need anything extra.

The frosting is a classic cream cheese version—smooth, tangy, and not too sweet. It’s the perfect match for the rich cake beneath it.

This recipe is a great choice for bakers of all levels. Whether it’s your first cake or your fiftieth, the steps are clear, the ingredients are simple, and the result is consistently delicious.

You probably already have most of the ingredients on hand: flour, sugar, oil, eggs, carrots, and spices. Nothing fancy, just pantry staples done right.

Serve it chilled for a firm texture or room temperature for a softer bite. It travels well, keeps beautifully, and pleases just about everyone.

It’s perfect for spring, Easter, brunch, or any time you want a dessert that feels homemade in the best possible way.

This cake isn’t about being flashy. It’s about comfort. A slice of this cake feels like a familiar favorite, something that brings people back for seconds.

 

 

 

 

Servings: 9 squares
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients:

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups finely grated carrots
  • 1 teaspoon vanilla extract

For the frosting:

  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. Add both sugars, oil, eggs, carrots, and vanilla. Stir until just combined.
  4. Pour batter into prepared pan and smooth the top.
  5. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool completely before frosting.
  7. To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
  8. Spread frosting over cooled cake and slice into squares.

Tips:

  • Use freshly grated carrots for the best moisture and texture.
  • Let cake cool fully before frosting to avoid melting.
  • Store covered in the fridge for up to 4 days.

Why You’ll Love This Recipe:

  • One-bowl, no-fuss prep
  • Moist, perfectly spiced cake
  • Tangy cream cheese frosting
  • Easily customizable
  • Great for beginners or experienced bakers

This Easy Carrot Cake is everything a great carrot cake should be: moist, spiced, and crowned with the perfect frosting. Simple to make, impossible to resist.

 

 

 

Easy & Delicious Carrot Cake Recipe

This Easy Carrot Cake is everything a great carrot cake should be: moist, spiced, and crowned with the perfect frosting. Simple to make, impossible to resist.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9

Ingredients
  

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups finely grated carrots
  • 1 teaspoon vanilla extract

For the frosting:

  • 4 oz cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • Add both sugars, oil, eggs, carrots, and vanilla. Stir until just combined.
  • Pour batter into prepared pan and smooth the top.
  • Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely before frosting.
  • To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
  • Spread frosting over cooled cake and slice into squares.

Notes

  • Use freshly grated carrots for the best moisture and texture.
  • Let cake cool fully before frosting to avoid melting.
  • Store covered in the fridge for up to 4 days.

 

 

 

 

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