Easy Carrot Cake Recipe

My easy carrot cake recipe is made with pantry ingredients and fresh carrots! I combine everything in a large bowl and let my hand mixer do the heavy lifting before baking it to perfection in only 35 minutes.

My Simple Carrot Cake Recipe

I am a huge fan of carrot cake — I seriously search it out whenever I see a dessert spread — but what I’m not a huge fan of is how some recipes seem to make it so complicated! Surprisingly, many of them feature a ton of ingredients that aren’t really necessary. After complaining about it to my husband, Ben, he couldn’t help but grin and say, “All the more reason to share your version!” Gotta love his encouragement. So here’s my easy carrot cake recipe!

And this recipe is just that  – easy. It comes together with super simple ingredients and is proof that baking doesn’t need to be difficult. Plus, this is an actual homemade recipe, made with real carrots. Nothing artificial to be found here — just simple flour, sugar, oil, eggs, cinnamon, vanilla, and of course… bright, orange, freshly grated carrots.

It doesn’t take too long to make, either! It’s been a staple on my Easter dessert table and multiple birthday parties since I introduced my family to it!

For even more cake recipes, check out my lemon poke cake, pineapple dump cake recipe, 3 ingredient cheesecake, cherry dump cake, and strawberry shortcake crumble next.

Easy Carrot Cake Recipe Ingredients

• All-purpose flour – I use regular all-purpose flour because it’s what I always have in my house and is easiest to use.
• Granulated sugar – This adds sweetness to the carrot cake, but I’ve used maple syrup and honey for a more natural sweetness.
• Baking soda – I find baking soda helps the cake rise and achieve a light and fluffy texture instead of a dense one.
• Vegetable oil – This makes the cake extra moist and helps it from drying out, which means I can keep eating it for days.
• Eggs – Binds everything together.
• Grated Carrots – Here’s where the carrot flavor comes from! Remember I like to use real, large-sized carrots in my carrot cake recipe that I grate fresh — about 5 should be enough for 3 cups
• Vanilla – I love adding vanilla extract for a touch of warmth to the batter.
• Ground Cinnamon – A touch of warm spiciness that pairs well with the carrots, sugar, and the vanilla.
• Salt – Salt in baking helps enhance all of the flavors in the other ingredients.
• Cream Cheese Frosting – I usually use my Cool Whip cream cheese frosting here! A store-bought cream cheese frosting is another option

How to Make Carrot Cake

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F and grease a 9×13-inch pan with nonstick cooking spray. Peel and grate the carrots and set aside.

STEP TWO: Combine the flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl. Slowly add the eggs, vanilla, and vegetable oil with a hand mixer, then incorporate the grated carrots.

STEP THREE: Transfer the batter to the prepared pan and bake for 30-40 minutes, or until an inserted toothpick comes out clean. 

STEP FOUR: Allow the cake to cool before frosting and serving. Enjoy!

Tips for the Best Moist Carrot Cake Recipe

• For the smoothest, moistest results, it’s important to finely grate the carrots. I usually use my food processor — it’s such an easy, hands-off approach that gives me the size I’m looking for. Otherwise, a simple box grater and some elbow grease work great.
• I try to bring the eggs to room temperature before getting started. This is true for really any baking recipe: room-temp ingredients tend to blend more easily and more smoothly. When I forget to pull them out of the fridge in time, I just pop them in a bowl of warm water for about 5-10 minutes before using.
• Don’t over-mix the batter! This will overdevelop the gluten in the flour and cause the cake to become way too dense. Stir until just combined.
• Start checking for doneness around the 30-minute mark. There isn’t much worse than a burnt cake, so I always make a point to keep an eye on the clock.
• Allow the cake to cool completely before icing, otherwise it will melt and slide off. Patience is key, but it’s so worth it!

Homemade Carrot Cake Variations and Substitutions

• I love the added crunch nuts can bring to carrot cake. When I bring it somewhere I know there won’t be any allergies, I stir in about 1 cup of chopped walnuts or pecans before baking.
• Carrot cake with raisins is another popular variation! My kids love them too, so I often add ½ cup to the cake batter.
• Make the cake even spicier and add some ground ginger and nutmeg along with the cinnamon. This one is especially tasty during the fall season.
• When I’m craving a lighter topping, I like to use my plain Cool Whip frosting. Or, I’ll simply sprinkle the cake with a generous helping of powdered sugar!

Easy Carrot Cake Recipe FAQs

Does homemade carrot cake need to be refrigerated?

Yes, this cake needs to be refrigerated due to the cream cheese frosting — it will spoil if left at room temperature for too long. I usually store leftover slices in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 30 minutes to bring it to room temperature.

Can I freeze this easy carrot cake recipe?

Yes! Though, I recommend freezing it unfrosted for the best results. Once it’s cooled completely, wrap the cake tightly in several layers of plastic wrap and foil to prevent freezer burn and store for up to 3 months. I like to thaw it overnight in the fridge, then bring it to room temperature before serving.

Why isn’t my carrot cake moist?

Carrot cake can come out dry if it’s been overbaked, or if not enough oil and too much flour were used. Follow the instructions and measurements on the recipe card as written, and start checking for doneness after about 30 minutes in the oven just to be sure.

Do I need to peel the carrots when making carrot cake?

I do, but it’s not required especially if a more rustic look and feel is desired. As long as the skin is scrubbed clean, it can easily be used as well.

More Easy Dessert Recipes

• Cream cheese fruit dip
• Blueberry cobbler
• Pineapple dump cake
• Jello salad