Easy Carrot Cake | Simple & Delicious Favorite

Some days, all you want is a slice of something sweet that feels like home. That’s exactly what this easy carrot cake delivers. Moist, spiced just right, and topped with creamy frosting, it’s perfect for any gathering or just a quiet coffee break on your couch.

Total Time: 1 hour 5 minutes
Yield: One 9-inch double-layer cake (16 slices) or 22–24 cupcakes

Why You’ll Love This Easy Carrot Cake

This carrot cake checks all the boxes. It’s soft, rich, and packed with flavor.

Even if you’ve never baked a cake from scratch, these steps will guide you through with confidence. Plus, you can choose how to bake it: go traditional with a double layer, make cute little cupcakes, or try a bundt for a big weekend brunch.

Also, it stores beautifully, so you can bake it ahead and enjoy it all week.

Ingredients You’ll Need

For the Carrot Cake

Here’s what you need:

• 2 cups all-purpose flour (spooned and leveled)
• 2 tsp baking soda
• 1/2 tsp sea salt
• 1½ tsp ground cinnamon
• 1¼ cups vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tsp vanilla extract
• 4 large eggs, room temp
• 3 cups grated peeled carrots (about 5–6 medium)
• 1 cup chopped pecans (optional but adds a great crunch)
• 1/2 cup raisins (optional for extra sweetness)

Want to switch it up? You can add up to 1 cup of finely chopped pineapple. Just make sure it’s well drained if using canned.

For the Cream Cheese Frosting

This creamy topping pulls it all together:

• 8 oz cream cheese, room temp
• 2 tsp cornstarch (optional, for a firmer texture)
• 1¼ cups powdered sugar, sifted
• 1/3 cup cold heavy cream (at least 36% fat)
• 1/2 cup chopped pecans for topping

For a classic frosting, use 16 oz cream cheese, 1/2 cup butter, 4½ cups powdered sugar, 1¼ tsp vanilla, and a pinch of salt.

Step-by-Step Instructions

Prepare the Cake Batter

First, preheat your oven to 350°F and place the rack in the center. Then grease and line two 9-inch round pans.

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set that aside.

In another bowl, whisk the oil, both sugars, and vanilla until smooth. Add the eggs one at a time, whisking after each.

Next, gradually stir in the dry mix. Once combined, fold in the grated carrots. If using, stir in the pecans and raisins now.

Bake and Cool

Divide the batter evenly between your prepared pans. Bake for 35 to 45 minutes, or until the cake springs back and a toothpick comes out clean.

Let the cakes cool in the pans for 15 minutes. Then turn them out onto wire racks and cool completely before frosting.

If you’re making cupcakes, bake for 14 to 18 minutes. For a 9×13-inch cake, increase the bake time by 5 to 10 minutes. For a bundt, expect around 60 minutes.

Make the Frosting

Beat the cream cheese until it’s smooth and creamy. Sift in the powdered sugar and cornstarch, then beat until fluffy.

Now pour in the cold heavy cream and beat for 2 to 3 minutes. The frosting should look thick but spreadable.

Assemble the Cake

Once the layers are cool, spread frosting on the first layer. Stack the second and frost the top.

You can frost the sides too, but it’s also beautiful with just a top layer and sides left bare. Sprinkle chopped pecans on top for a little crunch and charm.

Expert Tips for Best Results

• Always spoon and level your flour. Too much flour makes cake dry.
• Use fresh baking soda. It matters more than you think.
• Let your eggs sit at room temp before mixing. This helps the batter come together more smoothly.
• If using pineapple, chop it fine and drain it well.
• Want a super fluffy frosting? Use cold heavy cream, not milk or half-and-half.

Storage and Make-Ahead Instructions

You can keep the frosted cake in the fridge, covered, for up to 1 week. The flavors actually get better after a day.

Unfrosted layers stay fresh in the fridge for 5 days. To freeze them, wrap tightly and store for up to 3 months. Thaw in the fridge overnight.

Cupcakes can be frozen too. Just frost after thawing for best texture.

Easy Carrot Cake Recipe Card

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More Such Recipes

If you’re into cozy, spiced desserts, you’ll also love my easy pumpkin carrot cake for fall baking. It has the same warm spices with a seasonal twist.

Craving more spice? Try the cinnamon roll dump cake with classic spice flavor—it’s effortless and crowd-pleasing.

For a soft, chewy snack, you’ll want to bake these soft pumpkin oatmeal cookies for a cozy treat.

And if fruit-forward bakes are more your thing, don’t skip the easy Italian peach crumb cake as a fruity dessert alternative.

FAQ About Carrot Cake

Final Thoughts

This easy carrot cake brings together comfort and simplicity. Whether you bake it for a celebration or just a regular Tuesday, it always hits the spot.

Try it once, and you’ll see why it’s a favorite in so many homes. If you do, I’d love to hear how it turns out. Share your photos on Pinterest or tag me on Facebook. Your version might just inspire someone else to bake today.