This easy carrot cake recipe is going to change your whole mindset when it comes to making cakes, which can sometimes feel like fussy things to put together. Even if you LOVE the cake you are baking; carrot cake is one of my favorite desserts. And maybe this is true for you, too, as it tends to be a crowd-pleaser. But this single-layer version, baked in an 8-inch square pan, is truly easy. Since it’s just one layer, the assembly is so much faster. Full of warming spices and sweetness from carrots, this cake is an ideal choice to bring to your next holiday gathering, especially if you have a baking dish with a lid.
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How to customize this easy carrot cake recipe
Carrot cake is a surprisingly customizable dessert. It can handle a lot of add-ins, but it’s also perfectly lovely on its own as this recipe is written.
- If you want more layers of flavor (or just less oil), substitute part of the oil with applesauce or buttermilk, or substitute some crushsed canned pineapple for some of the sugar.
- You can use nuts (walnuts are a go-to), shredded coconut, raisins, currants, chopped dates, dried cranberries, or a combination of all of the above as add-ins. It can take about a cup or so of extra ingredients, depending on what you’re adding. Experiment!
- For some extra oomph, add a hint of orange zest or orange extract to the batter, icing, or both.
- I love carrot cake that isn’t *too* sweet so that the cream cheese frosting is appropriately balanced with the cake. If you like a sweeter carrot cake, add 1/4 cup more granulated sugar.
- Swap the flour in this recipe for a gluten-free baking blend, such as the Bob’s Red Mill Gluten-Free 1:1 Baking Flour. We don’t recommend just swapping random gluten-free flours on their own as this recipe will need xanthan gum; the baking blends typically have that in them already.
Can you make this easy carrot cake recipe ahead of time?
Yes! Because this cake is so moist and dense, it actually tolerates refrigeration really well. That means you can make it a day or two before you will actually serve it. Just pull it out of the fridge an hour or two before you plan to serve it so it can come to room temperature.Â
How to store carrot cake
This carrot cake will last for about 3-4 days in the fridge in an airtight container to prevent it from absorbing fridge odors and to keep it from getting too dried out. It’s moist, but it’s still a cake!
You can freeze this cake too up to 3 months if you wrap it well. We recommend freezing it without the frosting, but realize that life doesn’t always permit such luxuries; sometimes you have leftover frosted cake and that’s ok. Just know you might have to sacrifice some of that frosting.
If you are baking this cake ahead for a holiday or special occasion, it’s easier to just freeze an unfrosted cake. Defrost it at room temperature (or in the fridge) and then frost it.
Try these other delicious holiday recipes!
- Vegan Pot Pie Pockets
- Au Gratin Potatoes With Butternut Squash
- Spinach and Artichoke Dip
- Brussel Sprout Caesar Salad
- Stuffed Shells With Spinach
- Stuffed Mushrooms
- Mini Pineapple Upside Down Cakes
- The Best Chocolate Pecan Pie
Easy Carrot Cake Recipe
Ingredients
For the cake
- 3/4 cup vegetable oil or melted butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1 tsp baking powder
- 1 cup all-purpose flour
- 1 1/2 cup carrots grated, about 2-3 carrots
- 3/4 cup pecans or walnuts chopped, plus more for garnish
Optional add-ins (up to a cup total!)
- shredded coconut
- raisins
- dates chopped
For the cream cheese frosting
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 tsp vanilla extract
- 2 cups confectioners’ sugar
- 1/8 tsp salt
Instructions
- Preheat the oven to 350 and spray an 8-inch square baking dish with cooking spray.
- In a large mixing bowl, whisk together the oil, brown sugar, sugar, eggs, salt, cinnamon, ginger, cloves, and baking soda until fully combined. Add the flour, carrots, nuts, and any other mix-ins you are using. Stir until just combined.
- Pour the batter into your prepared baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean (a few crumbs are fine). Allow to cool for at least an hour before frosting.
- In the bowl of stand mixer or using a hand mixer, combine the softened cream cheese, butter, and vanilla. Beat until combined and fluffy. Add the confectioner's sugar and salt and beat until fully incorporated. If the consistency is too loose, add a bit more sugar. if it's too thick, add a little bit of water or milk.
- Once the cake is cooled, ice it. Pour the icing directly onto the cake in the pan and spread it evenly with a spatula or the back of a spoon. Top with chopped nuts or shredded coconut, if desired.
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