Easy Carrot Cake Recipe Simple, Moist, and Full of Flavor
An easy carrot cake recipe simple enough for everyday baking, with moist layers, warm cinnamon flavor, fresh grated carrots, and creamy cream cheese frosting.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans, optional
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, if needed
Instructions
- Heat oven to 350°F. Grease and line two 8-inch round cake pans.
- Whisk flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk sugars, oil, eggs, and vanilla.
- Stir dry ingredients into wet ingredients.
- Fold in carrots and nuts if using.
- Divide batter between pans and bake 28 to 34 minutes.
- Cool in pans 10 minutes, then cool fully on a rack.
- Beat cream cheese and butter until smooth.
- Beat in powdered sugar and vanilla. Add milk only if needed.
- Frost cooled cake layers and serve.
Notes
Use finely grated fresh carrots for the best moist texture. Do not overmix the batter once you add the flour. Let the cake cool completely before frosting. Store covered in the refrigerator for up to 5 days.
Find it online: https://glazerush.com/easy-carrot-cake-recipe-simple/