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Sliced of carrot cake on a plate with dessert fork in front

THE BEST AND EASY CARROT CAKE RECIPE

This is a non-negotiable moist and delicious cake blanketed with a tinge of tang, creamy and lusciously sweet cream cheese frosting.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 15 serving
Calories: 690kcal

Equipment

  • 3 9 inches cake pan
  • Stand mixer or electric handheld mixer or balloon whisk
  • large mixing bowl and rubber spatula

Ingredients  

For the Cake

  • 1 cup (200 g) Granulated sugar
  • 1 cup (200 g) Light brown sugar
  • 1 ½ cup (327 g) Vegetable oil
  • 5 large Eggs, beaten
  • 4 cups (400 g) Grated carrots
  • 2 ½ cups (320 g) All-purpose flour
  • 2 ½ teaspoon (15 g) Baking soda
  • 2 ½ teaspoon (10 g) Baking powder
  • 1 teaspoon (5.9 g) Salt
  • 1 ½ teaspoon (4 g) Cinnamon
  • ½ teaspoon (1 g) Nutmeg
  • teaspoon (pinch) of ground cloves

For the Frosting

  • 2 8 ounces Cream cheese, room temperature
  • ½ Cup (113 g) Butter, room temperature
  • 2 teaspoon Vanilla paste
  • ½ teaspoon (3) pink salk
  • 7 Cup (875 g) Icing sugar, sifted

Instructions

  • Preheat the oven to 350°F. Grease and line the pans with parchment paper.

For the cake

  • In the bowl of a standing mixer, or using a handheld electric mixer and a large mixing bowl, beat the sugar and oil until blended at a medium speed. Add the eggs and beat for 1 minute or until fully incorporated.
  • Sift all the dry ingredients into the egg mixture and continue beating at a low speed for 2 minutes or until thoroughly mixed. Add the grated carrots, using a wooden spoon or a rubber spatula, combine well.
  • Pour the batter into the prepared cake pans. Bake for 40 minutes or until a cake tester comes out clean and the whole kitchen smells amazing.
  • Transfer to the cooling rack and let it cool in the pan completely before frosting.

For the Frosting

  • In the bowl of a standing mixer, or a handheld electric mixer and a large mixing bowl, beat the cream cheese, butter, salt and vanilla paste at a medium-high speed until creamy and lump-free.
  • With a mixer on low, add the icing sugar gradually until fully combined but don't overbeat. Stop when sugar is already mixed.

Assembly

  • Smear 3 tablespoons of the frosting on top of the cake stand or cake plate then place the first layer of the cake to hold the cake stay while frosting.
  • Spread the frosting between each layer of the cake, the side and top. Enjoy!

Notes

  • Love nuts, Add ¾ cup roasted chopped pecans or walnuts in the batter along with the carrots. OR, sprinkle the nuts around the frosted cake.
  • The cake must be kept in the fridge. It will still keep itself moist but take it out 20-30 minutes before serving.
  • You don't have to use all the spices listed in the ingredients, use what you have. But, opt for cinnamon.
Category: Dessert
Cuisine: American
Keyword: , cream cheese frosting, carrot cake, moist cake

Nutrition

Calories: 690 kcal (35%)Carbohydrates: 104 g (35%)Protein: 5 g (10%)Fat: 30 g (46%)Cholesterol: 78 mg (26%)Sodium: 516 mg (22%)Potassium: 179 mg (5%)Fiber: 2 g (8%)Sugar: 84 g (93%)Vitamin A: 5984 IU (120%)Vitamin C: 2 mg (2%)Calcium: 80 mg (8%)Iron: 2 mg (11%)
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟