Description

This Easy Carrot Cake recipe by Chef Rachel is a simple yet incredibly flavorful carrot cake featuring grated carrots, warm spices, and optional pineapple and nuts for added texture. Baked to perfection and topped with a rich cream cheese frosting, this cake is perfect for any occasion and guaranteed to impress with its moist, tender crumb.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

Wet Ingredients

1 cup vegetable oil
4 large eggs
2 cups grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained (optional)

Add-ins

1 cup chopped walnuts or pecans (optional)

For the Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
Combine wet ingredients: In another bowl, beat the vegetable oil and eggs together until smooth. Gradually stir in the grated carrots and drained crushed pineapple, if using.
Combine mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined, taking care not to overmix to maintain cake tenderness.
Add nuts: Fold in the chopped walnuts or pecans if you desire some crunch and extra flavor.
Divide batter: Evenly distribute the batter between the two prepared cake pans.
Bake: Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely before frosting.
Prepare frosting: While the cakes cool, beat together the softened cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar and mix until fully combined. Finally, stir in the vanilla extract.
Frost the cake: When the cakes are completely cooled, place one cake layer on a serving platter, spread a generous layer of frosting on top, then place the second layer over it. Frost the top and sides of the entire cake evenly.

Notes

Ensure carrots are finely grated for a moist and tender cake.
Drained crushed pineapple adds moisture and a subtle sweetness; omit if preferred.
To keep cake layers from sticking, grease and flour pans properly.
Do not overmix the batter to prevent a dense cake.
Allow cakes to cool completely before frosting for best results.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake, easy carrot cake, moist carrot cake, cream cheese frosting, homemade carrot cake