Easy Carrot Cake
Easy Carrot Cake
Ingredients
For the Carrot Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups carrots, grated
- 1/2 cup chopped walnuts, optional
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cinnamon, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, beat the eggs, vegetable oil, and vanilla extract until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min
- 5
Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
⏱️ 3 min
- 6
Pour the batter into the prepared baking pan and spread evenly.
⏱️ 1 min
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 8
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This will take about 45-60 minutes.
⏱️ 60 min
- 9
While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until light and fluffy.
⏱️ 5 min
- 10
Gradually add the confectioners' sugar, beating until smooth. Stir in the vanilla extract.
⏱️ 3 min
- 11
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
⏱️ 1 min
- 12
Slice and serve. Store any leftover cake in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Easy Carrot Cake
For the Carrot Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups carrots, grated
- 1/2 cup chopped walnuts, optional
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cinnamon, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, beat the eggs, vegetable oil, and vanilla extract until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min - 5
Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
⏱️ 3 min - 6
Pour the batter into the prepared baking pan and spread evenly.
⏱️ 1 min - 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 8
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This will take about 45-60 minutes.
⏱️ 60 min - 9
While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until light and fluffy.
⏱️ 5 min - 10
Gradually add the confectioners' sugar, beating until smooth. Stir in the vanilla extract.
⏱️ 3 min - 11
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
⏱️ 1 min - 12
Slice and serve. Store any leftover cake in an airtight container in the refrigerator.