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–+ servings
A slice of easy carrot cake with cream cheese frosting on a white plate

Easy Carrot Cake Recipe

by Cassandra Morris
This easy carrot cake recipe is soft, moist, perfectly spiced, and topped with a rich cream cheese frosting. Made with freshly shredded carrots and crushed pineapple, this simple single-layer cake is perfect for Easter, spring gatherings, or anytime you want a classic homemade dessert everyone will love.
Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings 12

Ingredients

For the Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 ½ cups light brown sugar packed
  • 1/2 cup granulated white sugar
  • 1 ¼ cups vegetable oil
  • 3/4 cup crushed pineapple drained very well
  • 2 teaspoons pure vanilla extract
  • 4 large eggs room temperature
  • 3 cups carrots peeled and freshly shredded

For the Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

Make Carrot Cake

  • Preheat the oven: Preheat your oven to 325°F. Lightly grease a 9x13-inch glass baking dish and set aside.
  • Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • Drain the pineapple: Place the crushed pineapple in a sieve and let it drain well. Gently press with paper towel or the back of a spoon to remove excess liquid. This helps prevent the cake from becoming soggy.
  • Mix the wet ingredients: In a medium bowl, whisk together the brown sugar, granulated sugar, vegetable oil, drained crushed pineapple, vanilla extract, and eggs until fully combined and no brown sugar lumps remain.
  • Combine the batter: Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until just combined. Fold in the freshly shredded carrots. Do not overmix.
  • Bake: Pour the batter into the prepared baking dish and spread it into an even layer. Bake for 40 to 50 minutes, but begin checking at the 35-minute mark. The cake is done when a toothpick inserted into the centre comes out clean or with a few moist crumbs. Do not overbake. If the top is browning too quickly, loosely tent it with foil.
  • Cool: Allow the cake to cool in the pan set on a wire rack for 1 hour. Then place it in the refrigerator to speed up the cooling process, if needed. The cake must be completely cool before frosting.

Make Cream Cheese Frosting

  • Make the cream cheese frosting: In a large bowl, beat the cream cheese and butter with a handheld mixer on high speed until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until light and creamy.
  • Frost the cake: Spread the cream cheese frosting evenly over the completely cooled cake.
  • Chill and serve: Refrigerate the cake for at least 1 hour before serving so the frosting can set properly.