Easy Carrot Cake

🖋️ Written by Emma

Easy Carrot Cake

introduction

Carrot cake is a delicious treat that combines the sweetness of carrots with warm spices. It’s moist, flavorful, and can be topped with creamy frosting. This cake is easy to make, making it perfect for both beginners and experienced bakers.

why make this recipe

This Easy Carrot Cake recipe is simple and satisfying. It’s a great way to enjoy a classic dessert with minimal effort. The cake is moist and has a wonderful blend of flavors. Plus, it’s perfect for any occasion, whether it’s a birthday, holiday, or just a special treat for yourself.

how to make Easy Carrot Cake

Ingredients:

• 2 cups grated carrots
• 1 cup sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chopped nuts (optional)
• Cream cheese frosting (for topping)

Directions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix the grated carrots, sugar, and vegetable oil. Add eggs and mix well.
3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the nuts if using.
4. Pour the batter into a greased cake pan or muffin liners.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool and top with cream cheese frosting before serving.

how to serve Easy Carrot Cake

Serve the Easy Carrot Cake with a generous layer of cream cheese frosting on top. You can slice the cake into squares or serve as individual muffins. It’s perfect for dessert or as a sweet snack along with your favorite drink.

how to store Easy Carrot Cake

Store the Easy Carrot Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months.

tips to make Easy Carrot Cake

• Make sure to grate the carrots finely for better texture.
• You can use a food processor to speed up the grating process.
• For extra flavor, add a teaspoon of vanilla extract to the wet mixture.
• If you like, sprinkle some powdered sugar on top of the cream cheese frosting for a decorative touch.

variation

You can add some crushed pineapple for extra moisture and sweetness. Another variation is adding raisins or coconut for added texture and flavor.

FAQs

1. Can I use other types of nuts?
Yes, you can use walnuts, pecans, or any nuts you prefer.

2. Is it okay to skip the frosting?
Yes, you can enjoy the cake plain if you prefer a less sweet dessert.

3. Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend to make a gluten-free version of this cake.

Easy Carrot Cake

A delicious and moist carrot cake that is perfect for any occasion, easy to make and topped with cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups grated carrots Make sure to grate the carrots finely for better texture.
• 1 cup sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour Substitute with a gluten-free blend if necessary.
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chopped nuts Optional, you can use walnuts, pecans, etc.
• 1 serving Cream cheese frosting For topping.

Method

 

Preparation

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix the grated carrots, sugar, and vegetable oil. Add eggs and mix well.
3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the nuts if using.
5. Pour the batter into a greased cake pan or muffin liners.

Baking

1. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
2. Let cool and top with cream cheese frosting before serving.

Notes

Store the Easy Carrot Cake in an airtight container at room temperature for up to three days. Refrigerate for up to a week, or freeze tightly wrapped for up to three months. For added flavor, a teaspoon of vanilla extract can be added to the wet mixture, and powdered sugar can be used for decoration.