My Favorite Carrot Cake

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My Favorite Carrot Cake – the best and the easiest carrot cake! Moist and delicious!

Easter is quickly approaching and I bet you already have your plans for the holiday weekend set up. Let me add just one more thing to it. I promise, it won’t take much time and the reward is scrumptious!

Enter Super Easy Carrot Cake.

Just to show you how easy this cake is, I will tell you that I prepared this cake while my coffee was brewing one morning. I set up the coffee machine to make a pot of coffee and by the time the cake was in the oven, I was pouring my first cup of joe of the day. How is that for easy and quick?

But that’s not all! This cake is not only super easy but ridiculously delicious! It’s moist and sweet, with a gorgeous color and a delicate crumb. Oh, and let’s not forget about the frosting! It’s a cream cheese and cinnamon bliss! It’s truly everything you want in a carrot cake. No fuss but all the sweetness!

You can make this cake into a layer cake by doubling the recipe. Also, I highly recommend grating the carrots on the fine side of your grater. It will prevent the carrots from sinking and also, makes the cake more appealing, since there are no big strings of the veggie in this cake. I know a lot of people don’t like that. All you need is two bowls (one for the dry ingredients and one for the wet) and a spatula. It’s truly just mix and pour and bake kind of cake. A winner in my book!

You can easily make this cake on the Easter Sunday morning. It will be just perfect as an after-dinner sweet treat!

Enjoy!

5 from 7 votes

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My Favorite Carrot Cake

Prep Time

15 mins

Cook Time

28 mins

Total Time

43 mins

 

My Favorite Carrot Cake - the best and the easiest carrot cake! Moist and delicious!

Course: Dessert

Cuisine: American

Keyword: cake

Servings: 8 people

Calories: 475 kcal

Author: Anna

Ingredients

for the cake:

• 1 cup of all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 2 large eggs room temperature
• 1.5 cup finely grated carrots about 6 medium carrots
• 1/3 cup + 1 tablespoon vegetable oil
• 1/2 teaspoon pure vanilla extract

for the cream cheese frosting:

• 4 oz . cream cheese softened
• 4 Tablespoons unsalted butter. softened
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar
• 1/2 teaspoon ground cinnamon

US Customary - Metric

Instructions

1. Grease and flour a 9" round or square cake pan. Set aside.
2. Preheat the oven to 350 degrees F.
3. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and cinnamon).
4. In another mixing bowl, whisk together eggs, oil, vanilla and grated carrots.
5. Add the wet ingredients to the dry ingredients and stir with a spatula until combined.
6. Pour the batter into the prepared pan.
7. Bake the cake for 25 to 28 minutes OR until the toothpick inserted in the center of the cake comes out clean.
8. Cool the cake in the pan for 10 to 15 minutes. Invert gently onto a serving cake stand or plate.
9. Cool completely before frosting.

to make the frosting:

1. In a medium mixing bowl, beat together cream cheese and butter.
2. Add vanilla and mix well.
3. Add sifted powdered sugar and cinnamon and mix in well.
4. Beat the frosting for 2 to 3 minutes.
5. Spread over cooled cake.
6. Slice and serve.
7. Store any leftovers in a covered container in the fridge.

Recipe Notes

I highly recommend grating the carrots on the fine side of the grater. It will prevent them from sinking and won't have long strings of carrots in the cake.

Nutrition Facts

My Favorite Carrot Cake

Amount Per Serving

Calories 475 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 14g88%

Cholesterol 71mg24%

Sodium 114mg5%

Potassium 178mg5%

Carbohydrates 70g23%

Fiber 1g4%

Sugar 56g62%

Protein 4g8%

Vitamin A 4435IU89%

Vitamin C 1.4mg2%

Calcium 54mg5%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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