Easy Carrot Cake Recipe
Skip the layers and bake this in a square pan for dessert tonight!
Servings: 9
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.
