Easy Carrot Cake You Can Make Without Stress
An easy carrot cake with moist layers, warm spice, and smooth cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/4 cups neutral oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 3/4 cup chopped walnuts or pecans
- 1/2 cup raisins, optional
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Heat the oven to 350°F.
- Grease and line two round cake pans.
- Whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth.
- Add the eggs one at a time, then whisk in the vanilla.
- Stir in the grated carrots.
- Add the nuts and raisins if using.
- Fold in the dry ingredients just until combined.
- Divide the batter evenly between the prepared pans.
- Bake for 28 to 35 minutes.
- Cool in the pans for 15 minutes, then transfer to a rack.
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar gradually, then mix in the vanilla and salt.
- Frost the cooled cake layers and serve.
Notes
- Grate the carrots finely for the best crumb.
- Do not overmix once the flour is added.
- Cool fully before frosting.
- Chill briefly before slicing for cleaner layers.
Find it online: https://slicesync.com/easy-carrot-cake/