Simple Carrot Cake

A large slice of cake being removed to be served.

Course: Dessert

Cuisine: American

Keyword: carrot cake recipe, simple carrot cake recipe

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings:

Calories: 798kcal

Author: Malinda Linnebur

This simple carrot cake recipe has a mild spice and a delicious cream cheese frosting. It's easy to make, has a nice moist crumb, and can be made ahead!

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Ingredients

Carrot Cake

4 large eggs
1½ cups (300g) packed brown sugar
1¼ cups (295ml) netural oil (vegetable, canola, avocado)
½ cup (120 ml) milk or buttermilk
2 teaspoons vanilla
2½ cups (350g) all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon clove
3 cups (355g) freshly grated carrots
1 cup (110g) toasted and chopped walnuts or pecans, optional

Cream Cheese Frosting

8 ounces (225g) block style cream cheese, room temperature
½ cup (113g) butter, room temperature
4 cups (400g) confectioners' sugar
1 teaspoon vanilla

Instructions

Carrot Cake

Preheat oven to 350°F (175°C). Grease and flour 2 nine inch baking pans; set aside.
In a large bowl combine the eggs, sugar, oil, milk, and vanilla. Mix in flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove. Fold in the grated carrots and chopped nuts.
Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pans for 10 minutes. Turn out onto a wire rack to cool completely before frosting.

Cream Cheese Frosting

In a large bowl beat the cream cheese and butter with a hand mixer or stand mixer fitted with the whisk attachment. Beat until smooth. Add confectioners' sugar and vanilla. Beat on low speed until combined then medium-high until light and fluffy (about 3-5 minutes). Frosting should be soft and not runny. Add more powdered sugar if too runny, a pinch of salt if too sweet, and a little milk if too stiff.
Store cake in the refrigerator.

Notes

Make-Ahead: I actually prefer the taste of this cake made the day before. The flavors seem to meld together and the frosting seeps a little into the cake making it extra good!
Freezer-Friendly: Cool cakes completely and cover well with plastic wrap. Freezer for up to 3 months. You can also freeze a frosted cake. Cover tightly with plastic wrap and freeze for up to 3 months. Thaw completely before decorating.
To bake in a 9x13: Grease and flour pan before pouring in the batter. Bake for 40-45 minutes or utnil a toothpick inserted in the center comes out clean.
A note about the frosting: This makes enough for a 9x13 or a semi-naked cake as pictured in the post. If you prefer more coverage on your cake make 1 full frosting recipe + 1/2 of a frosting recipe.
Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

Nutrition