Easy Carrot Cake
This easy carrot cake recipe is perfect for any occasion. Topped with the most delicious cream cheese frosting, your entire family will love this cake recipe. The texture is moist, light and fluffy which tastes great with coffee in the morning. Or enjoy it as a snacking cake throughout the day. No matter what, this easy cake recipe is a winner.
Ingredients Needed for Carrot Cake
Dry Ingredients – This recipe calls for AP (all purpose) flour. I did not test any other types of flour, so I strongly recommend using this flour. Baking Soda is used as a leavening agent. Make sure it is not expired. Cinnamon spice is used to flavor for the cake. Salt adds a touch of flavor but also activates the baking soda in the recipe. Be sure to measure this amount versus guessing.
Wet Ingredients – Cane sugar, you can also use granulated sugar for this recipe. However, I didn’t test any other types of sugar. I suggest using the cane sugar. You’ll need light brown sugar for this recipe. Make sure it is packed in the measuring cup. Freshly grate 2.5 cups of fresh carrot. The number of carrots needed will vary based on size. You’ll need two large eggs for this recipe. You’ll also need vanilla which adds extra flavor to this cake and 2% milk. Lastly, you’ll need vegetable oil.
Cream Cheese Frosting
Frosting – Be sure the cream cheese it is room temperature so it’s easy to work with. Make sure the butter is also room temperature. You’ll need powdered sugar fro this recipe. Do not use any other type of sugar for this recipe. Only powdered sugar will work. Salt and Vanilla – adds a touch of flavor.
Tips and Tricks for This Recipe
Use a 9×13 inch baking dish for this recipe. If you use a ceramic or glass dish, you’ll need to bake the cake for about 30-32 minutes. If you use metal, you will need to bake the cake for about 30 minutes. A knife inserted into the center of the cake should come out clean to ensure doneness.
When making the cream cheese frosting, be sure the butter and cream cheese are at room temperature. Also, you will add the powdered sugar a little at a time when blending.
Allow the cake to completely cool before frosting it. I let mine rest for about 1 hour before frosting. You’ll want the frosting to be room temperature for easy spreading. If it is too cold, you run the risk of it clumping and pulling up the top of the cake.
DO NOT split the batter between containers or try to make a layered cake. Make the recipe as listed.
How to Make Carrot Cake
Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with baking spray, set it aside.
In a mixing bowl, combine the dry ingredients. (AP flour, cinnamon, baking soda, salt). Mix well.
In a separate bowl, combine the wet ingredients. (Cane sugar, light brown sugar, eggs, vegetable oil, milk, vanilla and grated carrots). Mix well.
Combine the wet and dry ingredients. Mix until a batter forms. Pour the batter into the prepared baking dish. Spread it evenly using a spatula.
Bake for 30 minutes or until the center is set.
PREPARE THE CREAM CHEESE FROSTING
While the cake is baking, combine butter and cream cheese in a bowl, using a hand mixer.
Next, add the vanilla, salt and some of the powdered sugar. Mix well. Add the powdered sugar a little at a time so it doesn’t get everywhere.
Once everything is combined, set the frosting aside. Remove the cake from the oven, allow it to cool before frosting.
Storage
Store any leftovers covered in the refrigerator for up to four days. Since this recipe has cream cheese, you’ll need to refrigerate any leftovers. Looking for more cake recipes?
Easy Carrot Cake
Ingredients
Dry Ingredients
- 1+¾ cup AP flour, all purpose
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt, this activates the baking soda! Be sure to measure versus guessing.
Wet Ingredients
- ¾ cup cane sugar
- ½ cup light brown sugar, packed in cup
- 2.5 cups carrots, grated
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup 2% milk
- ½ cup vegetable oil
Cream Cheese Frosting
- 8 ounces cream cheese , softened
- ¼ cup butter , softened
- 3 cups powdered sugar , add a little at a time
- pinch salt
- 1 teaspoon vanilla
Equipment
- 3 mixing bowls
- 1 9×13 inch baking dish
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9×13-inch baking dish with baking spray, set it aside.
- In a mixing bowl, combine the dry ingredients. (AP flour, cinnamon, baking soda, salt). Mix well.
- In a separate bowl, combine the wet ingredients. (Cane sugar, light brown sugar, eggs, vegetable oil, milk, vanilla and grated carrots). Mix well.
- Combine the wet and dry ingredients. Mix until a batter forms.
- Pour the batter into the prepared baking dish. Spread it evenly using a spatula.
- Bake for 30 minutes or until the center is set.
PREPARE THE CREAM CHEESE FROSTING
- While the cake is baking, combine butter and cream cheese in a bowl, using a hand mixer.
- Next, add the vanilla, salt and some of the powdered sugar. Mix well.
- Add the powdered sugar a little at a time so it doesn’t get everywhere.
- Once everything is combined, set the frosting aside.
- Remove the cake from the oven, allow it to cool before frosting.
