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–+ servings

Easy Carrot Cake Recipe

Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 1 hour
Servings 9


For the cake

  • 3/4 cup vegetable oil 150g
  • 1/2 cup brown sugar 100g
  • 1/4 cup sugar 100g
  • 2 eggs
  • 1/2 tsp salt 1g
  • 2 tsp cinnamon 4g
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1 tsp baking powder 2g
  • 1 cup all-purpose flour 120g
  • 1 1/2 cup carrots 160g, about 2-3 carrots, grated
  • 3/4 cup pecans or walnuts 85g, 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 block cream cheese 225g, softened
  • 1/4 cup unsalted butter 58g , softened
  • 1 tsp vanilla extract
  • 2 cups confectioners’ sugar 240g
  • 1/8 tsp salt


  • Preheat the oven to 350 F (175 C) and spray a square baking dish with cooking spray.
  • In a large mixing bowl, combine the oil, sugar, brown sugar, eggs, salt, cinnamon, ginger, cloves, and baking soda. Mix until fully combined, then add in the flour, carrots, nuts, and any other add-ins you are using. Mix until just combined. Pour it into your prepared baking dish and bake for 35-40 minutes, until a toothpick inserted comes out clean (a few crumbs are fine). Allow to cool for an hour before icing.
  • While the cake cools, make the icing. In a mixing bowl, combine the softened cream cheese, butter, and vanilla. Using a hand mixer, beat together until combined and fluffy. Add in the confectioner's sugar and salt and beat until fully incorporated. If the icing is too loose, add a bit more sugar. If the icing is too thick, add milk or water by the teaspoon.
  • 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 garnish of your choice. I topped mine with more nuts.