Name: Easy Carrot Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar (packed); 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 2 cups finely grated carrots; 1/2 cup crushed pineapple (drained); 1/2 cup chopped walnuts or pecans (optional); 1/2 cup raisins (optional)

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If you’re craving a foolproof classic that never fails to charm a crowd, this Easy Carrot Cake is the recipe you need in your collection. It’s delightfully moist, rich with warm spices, and brimming with carrots and a subtle hint of pineapple, guaranteeing flavor in every bite. Whether it’s for a family get-together or a sweet treat after a busy weekday, this cake is the perfect reunion of comfort and ease. Once you discover just how straightforward and satisfying it is, you’ll want to whip up this Easy Carrot Cake any time a dessert moment calls your name!

Ingredients You’ll Need

The beauty of this Easy Carrot Cake lies in its simple, pantry-friendly lineup. Each element brings its own magic—spices for warmth, carrot for color and sweetness, and a splash of pineapple for moisture. Here’s what you’ll need and why each one matters.

All-Purpose Flour: The foundation that keeps the cake sturdy yet tender with every slice.
Baking Soda: Gives your cake the perfect lift and fluffy crumb.
Ground Cinnamon: Infuses warmth and a classic, comforting carrot cake aroma.
Ground Nutmeg: Enhances the depth of spice for that bakery-style flavor.
Salt: Balances the sweetness and amplifies the other flavors.
Granulated Sugar: Sweetens the batter, helping create a fine crumb.
Brown Sugar (packed): Adds a chewy texture and a touch of caramel-like richness.
Vegetable Oil: Keeps the cake luxuriously moist and tender for days.
Large Eggs: Bind everything together and add structure and richness.
Vanilla Extract: Lends a sweet aroma and rounds out the overall flavor.
Finely Grated Carrots: The star ingredient—adding sweetness, vibrant color, and unmistakable carrot cake heart.
Crushed Pineapple (drained): Moistens the cake while adding a subtle, tropical tang.
Chopped Walnuts or Pecans (optional): For crunch and that irresistible nutty flavor, blend in your favorite.
Raisins (optional): Provides bursts of sweetness and traditional texture for carrot cake fans.

How to Make Easy Carrot Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C) so it’s hot and ready for baking magic. Lightly grease and flour either a 9×13-inch baking dish (for easy slicing) or two 8-inch round cake pans if you’re aiming for a layer cake look. This prevents sticking and guarantees perfect edges every time.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Whisking ensures all the flavors and leavening get evenly distributed, so each bite is as good as the last—and your cake rises beautifully.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Beat everything together until the mixture is silky, smooth, and well blended—a luscious base for your Easy Carrot Cake. Mixing the sugars with the oil and eggs first helps dissolve them for better texture.

Step 4: Combine Wet and Dry

Pour your whisked dry ingredients into the wet bowl. Mix them gently until just combined—overmixing can make a dense cake, so as soon as the flour disappears, you’re ready to move on!

Step 5: Fold in the Good Stuff

Now for the mix-ins! Gently fold in the grated carrots, crushed pineapple, and if you’re using them, the chopped nuts and raisins. Folding keeps your batter light while evenly distributing little pops of texture and flavor throughout this Easy Carrot Cake.

Step 6: Bake to Perfection

Pour the batter evenly into your prepared pan(s) and smooth the top. Bake for 30–35 minutes (in a 9×13) or 25–30 minutes (in round pans). Test with a toothpick in the center—the cake is ready when it comes out clean or with just a few crumbs. Let it cool completely before you dream about that sweet, lush frosting!

How to Serve Easy Carrot Cake

Garnishes

Cream cheese frosting is the classic choice here—its tang beautifully pairs with the sweet, spiced cake. Sprinkle on extra chopped walnuts, pecans, or a flurry of grated carrot for gorgeous, eye-catching appeal. For an extra treat, a dusting of cinnamon or a few curls of candied orange peel will make each slice look photo-ready.

Side Dishes

Pair your Easy Carrot Cake with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for a touch of cool creaminess. If you want to balance out the sweetness, sliced fresh berries or a citrus fruit salad make a light, refreshing side.

Creative Ways to Present

Layer the cake with a thick swoosh of cream cheese frosting in between rounds for a centerpiece-worthy display. You can even cut the cake into cubes for adorable, bite-sized carrot cake bars or make cupcakes for individual treats. Top each mini creation with a tiny marzipan carrot or edible flowers for extra wow-factor.

Make Ahead and Storage

Storing Leftovers

This cake stays unbelievably moist! Wrap it well or store covered at room temperature for up to 2 days. For longer enjoyment, tuck it into the fridge where it’ll keep fresh for up to 5 days.

Freezing

Want to save slices for a rainy day? Wrap individual pieces or the whole (unfrosted) Easy Carrot Cake tightly in plastic wrap, then foil. Freeze for up to 2–3 months. Thaw slices overnight in the fridge and frost when ready to serve for that just-baked taste.

Reheating

If your leftover cake needs to be brought back to room temperature, just pop a slice in the microwave for 10–15 seconds. It’s not necessary, but a tiny bit of warmth brings out the spices and moisture—perfect for enjoying with coffee or tea.

FAQs

Can I make Easy Carrot Cake as cupcakes?

Absolutely! Just divide the batter into lined muffin tins and bake at 350°F for 20–23 minutes, or until a toothpick comes out clean. They’re perfect for parties and pack lunches!

Is it possible to make this Easy Carrot Cake gluten free?

Yes—substitute your favorite 1-to-1 gluten free baking flour blend for the all-purpose flour. The rest of the recipe stays the same, so you’ll still get a delicious, tender crumb.

Do I have to include pineapple, nuts, or raisins?

Not at all! The pineapple keeps things extra moist and adds a subtle flavor, but you can leave it out if you prefer. Nuts and raisins are fun for extra texture but completely optional. The Easy Carrot Cake shines with or without them.

What’s the best way to grate carrots for this recipe?

Use the small holes of a box grater, or your food processor’s fine grating attachment. Aim for finely grated carrot so it blends seamlessly into the cake and bakes up tender, not crunchy.

How far ahead can I frost the cake?

You can frost your Easy Carrot Cake a day in advance—just cover tightly and refrigerate so it stays fresh. Let it sit at room temperature for about 30 minutes before serving to soften the frosting for that bakery-fresh texture.

Final Thoughts

If you’re ready to fall in love with a no-fuss, flavor-packed classic, you simply have to give this Easy Carrot Cake a try. It’s the kind of dessert that never goes out of style and always brings smiles, whether you stick to tradition or add your own twists. Happy baking and even happier sharing!

Easy Carrot Cake Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the moist and flavorful Easy Carrot Cake, a classic dessert that combines the sweetness of carrots and pineapple with warm spices. This recipe is simple to make and perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Wet Ingredients:

1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract

Additional Ingredients:

2 cups finely grated carrots
1/2 cup crushed pineapple (drained)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)

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Instructions

Preheat oven: Preheat oven to 350°F (175°C) and prepare baking pans.
Mix dry ingredients: Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
Combine wet ingredients: In a separate bowl, beat sugars, oil, eggs, and vanilla until smooth.
Blend: Mix dry ingredients into wet mixture, then fold in carrots, pineapple, and nuts/raisins.
Bake: Pour batter into pans and bake until a toothpick comes out clean.
Cool: Allow the cake to cool completely before frosting.