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–+ servings

Easy Carrot Cake Recipe

Megan
This easy carrot cake recipe is an incredibly moist and spice filled classic carrot cake. What makes this carrot cake even more stunning is layering it with a creamy and decadent cream cheese frosting. With it’s beautiful bakery worthy appearance and easy preparation, this simple carrot cake is the perfect cake for all your holiday or special gatherings.
4.72 from 14 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 16 servings

Equipment

Ingredients
  

Carrot Cake

  • 2 cups (240 g) all purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ teaspoon ground cardamom
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ tsp salt
  • 1 cup (237 ml) canola oil
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) light brown sugar
  • 4 large eggs (US), room temperature
  • 1 tbsp (15 ml) vanilla extract
  • ¾ cup (180 g) sour cream, room temperature
  • 3 cups shredded carrots about 5-6 medium carrots

Cream Cheese Frosting

  • ½ cup (113 g) unsalted butter, room temperature
  • 8 oz. (226 g) cream cheese, room temperature
  • 3½ - 4 cups (420 - 480 g) powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 - 3 tbsp (30 - 45 ml) milk, room temperature
  • ½ cup chopped pecans or walnuts

Instructions
 

  • Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 9 inch cake pans with parchment paper. 
  • In a mixng bowl, whisk the all purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, cardamom, cloves and nutmeg until well combined. 
    2 cups (240 g) all purpose flour, 1 teaspoon ground cinnamon , 1 teaspoon ground ginger, ½ teaspoon ground cardamom , ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
  • Whisk the oil, granulated sugar, light brown sugar, eggs and vanilla extract until well combined. 
    1 cup (237 ml) canola oil , 1 cup (200 g) granulated sugar, 1 cup (200 g) light brown sugar, 4 large eggs (US), room temperature, 1 tablespoon (15 ml) vanilla extract
  • Mix in the dry ingredients into the wet alternating with the sour cream. Alternating dry ingredients and sour cream, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the sour cream. Repeat until all the ingredients are just combined.
    Fold in the finely grated carrots.
    ¾ cup (180 g) sour cream, room temperature, 3 cups shredded carrots
  • Evenly pour the carrot cake batter into the prepared pans. Bake the carrot cake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  • Cool the cakes in the pan for 10 minutes. Remove the cakes from the pan to cool completely on a cooling rack. The cakes must be completely cooled before applying the frosting. 
  • While the cakes cool, make the cream cheese frosting. Beat the butter and cream cheese on medium speed until smooth and creamy. Beat in the vanilla extract, powdered sugar, salt and 1 tablespoon (15 ml) milk until smooth and well combined. If needed, add up to 3 tablespoons additional milk.  
    ½ cup (113 g) unsalted butter, room temperature, 8 oz. (226 g) cream cheese, room temperature, 3½ - 4 cups (420 - 480 g) powdered sugar, 1 teaspoon vanilla extract , ½ teaspoon salt, 2 - 3 tablespoon (30 - 45 ml) milk, room temperature
  • Assemble the cake: Place the first carrot cake layer on top. Apply half the frosting to the first layer of the carrot cake. Smooth evenly across and slightly passed the top onto the side. Top the cream cheese frosting frosting with the second layer of carrot cake. Apply the rest of the cream cheese frosting to the top, smoothing it out to the edge of the cake. Top the cake with chopped pecans if you like.
    Place the cake in the fridge to set for about 20 - 30 minutes if the frosting is soft.
    ½ cup chopped pecans or walnuts

Notes

Store leftover carrot cake in the fridge: Keep the cake in an airtight container or covered in plastic wrap in the fridge for up to 4 - 5 days. This cake tastes best at room temperature, so bring the cake to room temperature before enjoying.
See Variations section for other pan sizes and baking times. 
Brown Butter Cream Cheese Frosting: Make this carrot cake extra delicious by using brown butter in the cream cheese frosting. Brown 10 tablespoons of butter (141 g), cool to softened butter consistency and follow the cream cheese frosting recipe as written.
Keyword Carrot Cake Recipe, Carrot Cake with Cream Cheese Frosting, Easy Carrot Cake Recipe, Simple Carrot Cake Recipe
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