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Easy carrot cake recipe


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  • Vegetable cakes
  • Carrot cake
  • Easy carrot cake

This easy carrot cake is a great choice for baking with the kids and results in a tasty, moist cake perfect alongside a cuppa or some juice.


Buckinghamshire, England, UK

184 people made this

IngredientsMakes: 1 easy carrot cake

  • 225g (8 oz) light soft brown sugar
  • 150ml (5 fl oz) vegetable oil
  • 2 eggs
  • 110g (4 oz) plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 140g (5 oz) grated carrots
  • 60g (2 oz) walnuts

MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min

  1. Preheat the oven to 180 C / Gas 4. Grease and line a 20cm (8 in) cake tin with baking parchment.
  2. In a large bowl beat the sugar, oil and eggs together until creamy.
  3. In a second bowl mix flour, bicarbonate of soda and cinnamon. Stir into the egg mix.
  4. Add carrots and walnuts. Beat together and transfer to the prepared cake tin.
  5. Bake in the centre of the preheated oven for 1 hour and 10 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and turn out onto a wire rack. Allow to cool before slicing and enjoying.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

Not impressed with this recipe at all.-10 Oct 2015

well what a lovely cake.Had to half the recipe as never had enough of some ingredients and needed something quick and easy,I used mixed nuts as had no walnuts and crushed them and reduced cooking time but keep an eye on it cooking as it took under half the time using less ingredients. but well worth doing and I will be making this again my son loved it.a good tip; be nice to have had the buttercream icing to go with it too. but lovely and recommended.-18 Jul 2016

Love this recipe!! I didn't have walnuts so used some chopped mixed nuts, lovely moist cake and a big hit with my family. I made a buttercream frosting to go on top.-30 Aug 2015


Easy carrot cake recipe

Carrot cake is a popular dessert during Easter, but in my family we make it at any time and especially for my dad's birthday. Each year we celebrate with his two favorite cakes. The first one is a Carvel ice cream cake. This is the one we stick candles in gather around and sing him happy birthday! The second is a homemade carrot cake. He absolutely loves this cake and I'm always so delighted to see him enjoy it with a cup of tea.

Since carrot cake is popularly topped with cream cheese frosting, this cake might look bare. I don't mind frosting, but my dad can't stand the stuff! Even if we bought carrot cake from a bakery, he would scrape off the frosting and push it to the side. So anytime I make carrot cake for him, I never frost it. The only cake I remember having any kind of topping was black cake and it was iced with royal icing and silver sugar beads.

I really wanted to share this recipe the way we truly enjoy it and that's all by itself. However, if you are a frosting person, I've included my favorite cream cheese frosting recipe at the end of this post.


An easter must-have

Why hello there! It’s Fiona stopping in from Just So Tasty, and today we’re making one of my favorite desserts – carrot cake with cream cheese frosting.

I don’t know about you, but I absolutely LOVE carrot cake (Carrot Cake Cupcakes are a close second). While it’s delicious year round, I especially crave it in the spring and around Easter. The spices, moist cake crumb, and tangy cream cheese frosting (preferably lots of it) are all delish.

Now, I think a simple carrot cake should be in everyone’s baking repertoire. This easy carrot cake recipe is one to add to your list. No fancy layers or extravagant toppings! Just simple ingredients, easy prep, and a more-than-satisfactory result. It’s made in a jelly roll pan – sheet cake style – which means easy prep work and less baking time.


Homemade Carrot Cake Recipes

Why stick with your standard chocolate cake recipe when you can mix it up with a tasty homemade carrot cake recipe! This collection features some of our favorite easy cake recipes, including low fat cake and shortcut cake options! Top these off with your favorite cake frosting recipe, and you've got an unbelievable dessert! Perfect for winter, spring, summer, or fall, you're never going to be without a tasty dessert recipe again.

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Not only is The Best Carrot Cake Ever super easy to throw together in minutes, but it's truly the all-time best carrot cake you'll ever have. And the cream cheese frosting is absolutely amazing!

There's something sinfully delightful about having your cake and eating it, too! Carrot cake is chock-full of good-for-you ingredients, along with a few sweet surprises. Our easy-to-make All in One Carrot Cake will let you enjoy them all.

Delicious cake has a tendency to disappear, but our Carrot Cake Squares are a true vanishing act. This moist, flavorful cake topped with cream cheese icing attracts all the hungry tummies, and it's easy-to-eat square pieces seem to fly off the table. Good thing it only takes 35 minutes to cook more!

We already know carrot cake goes great with cream cheese, so how 'bout making it cheesecake instead? These parfaits combine the best of both worlds, and they're sure to become a favorite with your gang.

Our cake mix shortcut will have you in and out of the kitchen in no time and will leave you with the most delicious Iced Carrot Cake Cookies you've ever tasted!

Carrots are a vegetable and vegetables are good for us, so, does that mean we can serve up giant slices of this Buttermilk Carrot Cake? You're going to want to! One bite into this extra-creamy, homemade carrot cake and everyone will think you ordered it straight from the bakery up the road. Don't worry, we won't tell if you won't!

Looking for a fabulous dessert to serve to your friends and family? Look no further than our Fabulous Carrot Cake. This from-scratch carrot cake with a simple homemade frosting is sure to be the talk of the table. It's so moist and flavorful!

When it comes to dessert, this recipe has the best of both worlds. Our Carrot Cake Banana Bread is as good as it sounds and we know you'll love it! The homemade carrot cake, banana bread mix is better than anything you can buy in the store, and the cream cheese frosting is the perfect complement to this moist banana bread cake recipe.

If you love Amish recipes, then our Carrot Cake Whoopie Pies are going to put a hop in your step this summer! You won't believe how easy it is to make! Carrot cake mix is baked like a cookie and each delectable dessert has a fluffy cream cheese filling that will bring the feeling of summer into your kitchen. A new, carroty-flavored twist, on a classic Amish taste.

Here's a creamy version of carrot cake we bet you won't be able to resist. Our Crumbly Carrot Cake Bars taste like the perfect combination of carrot cake and cheesecake. They're just as great for serving on Easter Sunday as they are for bringing along to any friendly potluck.


  • 1 box yellow cake mix
  • 2 Cups grated carrots
  • 1/2 Cup water
  • 3 large eggs
  • 1/2 Cup vegetable oil
  • 1/4 Cup raisins
  • 1/2 Cup crushed pineapple (do not drain)
  • 2 Teaspoons ground cinnamon
  • 1/4 Cup walnuts

Preheat oven to 350 degrees F. (If you have a convection oven heat to 325 degrees F.)

Prepare two 8-inch round cake pans with butter and flour, spray with pan release, or use GOOP.

In the bowl of a stand mixer, add all the ingredients and beat at low speed just until everything is just incorporated, then increase the speed to medium and beat for another 2 minutes.

Divide the batter into the two prepared pans and place in the oven for 35–40 minutes. Test the cakes at 30 minutes if a toothpick comes out clean, the cakes are done.

Allow cakes to cool for about 10 minutes in the pan, then invert onto a cooling rack until the cakes cool to room temperature.


Best Carrot Cake Recipe

Grab a cup of coffee and a slice of your carrot cake and pat yourself on the back for what is now what you may consider the BEST Carrot Cake Recipe.

Let us know in the comments below if you love carrot cake, and how yours turned out!

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Gallery

  • Cake:
  • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
  • 1 ⅓ cups granulated sugar
  • ½ cup sweetened flaked coconut
  • ⅓ cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • 2 large eggs
  • 2 cups grated carrot
  • 1 ½ cups canned crushed pineapple, drained
  • Cooking spray
  • Frosting:
  • 2 tablespoons butter, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Additional grated carrot (optional)

To prepare cake, lightly spoon flour into dry measuring cups level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl stir well with a whisk. Combine oil and eggs stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.


Recipe Summary

  • ¾ cup vegetable oil, plus a little more for greasing pan
  • 1 ¾ cups light brown sugar
  • 4 large eggs (preferably free-range or organic)
  • Grated zest and juice of 1 orange (approximately 1 tsp. zest and 1/3 cup juice)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ½ cup walnuts, roughly chopped
  • 1 teaspoon ground cinnamon, heaped
  • Pinch of ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 10 ounces carrots, peeled and coarsely grated
  • 2 cups low-fat sour cream
  • 2 tablespoons powdered (icing) sugar
  • 2 oranges

Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).

Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked if it's still slightly sticky, put it back in the oven for a few more minutes.

Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.

For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.


Easy Carrot Cake Recipe

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This easy carrot cake recipe is moist, perfectly-spiced, and topped with the BEST cream cheese frosting. Customize it with your favorite fillers or enjoy it simply as-is.

I know Easter came and went but this cake was so good that I had to share! Carrot Cake is definitely one of those classic spring desserts that everyone seems to have a recipe for. Luckily, it’s one of those cakes that can be made in its simplest form — just carrots and spices. Or turned into a “kitchen sink” dessert with fruits and nuts added in.

This version is almost purely carrots and spices. I did swap crushed pineapple for part of the oil, but you can do all oil, or applesauce instead of pineapple if you want to keep it classic.

No carrot cake recipe is the same, but that’s what makes it such an iconic dessert. Grandma may have put walnuts and raisins in hers, but you may like it with pineapple and coconut. It’s literally a dessert that can be transformed to what you want it to be.

Carrot cake is my actually husband’s favorite! Sadly, this is probably the first time I’ve made it for him outside of these Coconut Carrot Cupcakes, Carrot Cake Whoopie Pies, and Cream Cheese Marbled Carrot Bars.

I actually haven’t made a layered cake since my daughter’s first birthday, so almost 6 years ago. I decorated cakes in a bakery for several years though. It was fun to whip up this carrot cake with a simple, yet elegant swirl on top and scalloped edges with the help of a cake decorating comb.

I also have to say with confidence that this carrot cake recipe is frosted with the BEST cream cheese frosting. It’s my favorite of all time! Not too sweet, and it spreads and pipes beautifully. That makes this easy carrot cake a winner!


Tips for making The Best Carrot Cake

  • I added nuts to the carrot cake but they are optional if you are not a fan. Raisins can be added as well.
  • I find that the flavor of this cake develops the longer it sits. I like to make it a day or two ahead of time and frost the day of.
  • When you are making this cake I suggest you shred up the carrots in a food processor versus a grater. It saves a lot of time and is less of a mess. You can always grate them by hand if you do not have a food processor.
  • You can make either a two layer cake with (2) 9-inch pans or a three layer cake with (3) 8-inch cake pans. Just make sure to adjust the cooking time.
  • For a fun twist on carrot cake try my Carrot Cake Muffins.