Carrot cake has a special place in my heart. It’s cozy, classic, and somehow feels both indulgent and wholesome at the same time. If you’ve ever thought carrot cake was tricky to make or that it belonged only in bakeries. I’m here to change your mind with this easy carrot cake recipe.
This version is soft, ultra moist, and full of warm spices like cinnamon and nutmeg. And of course, it’s topped with that rich, tangy cream cheese frosting we all secretly eat by the spoonful. Best of all? No mixer needed and it’s totally beginner friendly.
Carrot Cake Recipe
This version is soft, ultra-moist, and full of warm spices like cinnamon and nutmeg. And of course, it’s topped with that rich, tangy cream cheese frosting we all secretly eat by the spoonful. Best of all? No mixer needed and it’s totally beginner-friendly.
Ingredients for a Moist Carrot Cake with Cream Cheese Frosting
You’ll need a few baking staples and, of course, carrots!
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 cups grated carrots (about 3 medium carrots)
- Optional: ½ cup chopped walnuts or raisins
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
How to Make Carrot Cake From Scratch (Step-by-Step)
Let’s get baking! Here’s how to make this easy carrot cake from scratch:
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 2: Combine Wet Ingredients
In a separate bowl, mix oil, eggs, brown sugar, and granulated sugar until smooth.
Step 3: Combine Everything
Add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated carrots and optional walnuts or raisins.
Step 4: Bake
Pour batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean. Let it cool completely before frosting.
Carrot Cake Add-ins and Variations
Not into nuts? Want to get a little creative? Here are a few ways to tweak the recipe:
- Nut-free version – Just skip the walnuts for a smoother texture.
- Add-ins – Try crushed pineapple, shredded coconut, or golden raisins.
- Switch the shape – Make it a layer cake, cupcakes, or even a bundt!
Tips for Perfect Cream Cheese Frosting
Let’s be real — the frosting is half the reason we’re here.
- Use full-fat cream cheese for the richest flavor.
- Soften butter and cream cheese at room temp for the smoothest texture.
- Want a citrusy twist? Add a little lemon zest or vanilla to brighten it up!
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugars | 28 g |
| Protein | 4 g |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Cholesterol | 45 mg |
| Sodium | 220 mg |
| Potassium | 180 mg |
| Calcium | 50 mg |
| Iron | 1 mg |
FAQ’s Carrot Cake Recipe
- Q: Can I make carrot cake ahead of time?
- Yes! Store it covered in the fridge. It actually gets moister by the next day.
- Q: Can I freeze carrot cake?
- Absolutely. Wrap individual slices without frosting and freeze up to 2 months.
- Q: Can I use applesauce instead of oil?
- Yes, but expect a slightly denser texture.
Easy Carrot Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 cups grated carrots about 3 medium carrots
- Optional: ½ cup chopped walnuts or raisins
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Step 2: Combine Wet Ingredients
- In a separate bowl, mix oil, eggs, brown sugar, and granulated sugar until smooth.
- Step 3: Combine Everything
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated carrots and optional walnuts or raisins.
- Step 4: Bake
- Pour batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean. Let it cool completely before frosting.
Video
Notes
- Use full-fat cream cheese for the richest flavor.
- Soften butter and cream cheese at room temp for the smoothest texture.
- Want a citrusy twist? Add a little lemon zest or vanilla to brighten it up!
