Go Back Email Link
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 15 serving
Course: Dessert
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

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
  • ⅛ 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

Equipment

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

Method
 

  1. Preheat the oven to 350°F. Grease and line the pans with parchment paper.
For the cake
  1. 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.
  2. 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.
  3. 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.
  4. Transfer to the cooling rack and let it cool in the pan completely before frosting.
For the Frosting
  1. 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.
  2. With a mixer on low, add the icing sugar gradually until fully combined but don't overbeat. Stop when sugar is already mixed.
Assembly
  1. 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.
  2. 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.