Easy Carrot Cake Recipe Simple: 7 Easy Steps for a Soft, Classic Loaf
A moist carrot cake loaf with finely grated carrots, warm spice, chopped nuts, and cream cheese frosting.
Ingredients
Scale
2 cups finely grated carrots
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup neutral oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
- Whisk flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- Whisk eggs, oil, and vanilla in a large bowl, then stir in the grated carrots.
- Fold the dry mixture into the wet mixture just until combined. Stir in the nuts.
- Transfer the batter to the loaf pan and bake for 50 to 60 minutes, until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then move to a wire rack and cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Frost the cooled loaf, top as desired, slice, and serve.
Notes
- Use finely grated carrots for the best texture. Thick shreds can make the loaf uneven and heavier.
Do not overmix the batter. Stir just until the flour disappears to keep the crumb soft.
Let the loaf cool completely before frosting or the cream cheese topping will melt.
A 9×5-inch loaf pan gives the cleanest shape and even baking for this recipe.
Store leftovers covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 10 to 15 minutes before serving.
You can leave out the nuts for a smoother texture, or add a little orange zest for a brighter finish.
Find it online: https://slicesync.com/easy-carrot-cake-recipe-simple/