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Whether it’s Easter or any other day, this carrot cake is a crowd-pleaser. Moist, tender, and topped with a classic cream cheese frosting, it’s surprisingly simple to make and perfect for both novice and experienced bakers. The texture is rich and satisfying, and the cream cheese frosting complements the spiced cake beautifully.
Recipe credit to my talented cousin Eliza Kroll for this straightforward and delicious carrot cake.
Ingredients for this Easy Carrot Cake Recipe
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 Tablespoon ground cinnamon
- 4 cups grated carrots (grate fresh carrots and do not squeeze out their moisture)
- 4 eggs
- 1 1/2 cups avocado oil or melted butter
- 1 cup chopped pecans (optional but recommended)
Optional Add-ins
Many bakers like raisins or crushed pineapple in carrot cake, but this recipe keeps things simple. If you enjoy coconut, it pairs beautifully with the cream cheese frosting. For best results, add 1 cup sweetened coconut flakes and 1/2 cup sour cream; the extra sour cream keeps the cake moist. If you include these additions, plan on increasing the bake time by 5–10 minutes.
How to Make this Easy Carrot Cake Recipe
This recipe is straightforward and requires minimal hands-on time. Allow adequate cooling time before frosting to ensure the best texture and appearance.
Make the Cake Batter
Grate the carrots before assembling the batter so the process is quick. Do not squeeze out the liquid from the grated carrots — that moisture helps keep the cake tender.
In a large bowl, combine the eggs and melted butter (or avocado oil) and mix until smooth. Add the sugar, then stir in the flour, cinnamon, baking soda, and salt. Fold in the grated carrots and pecans, if using. Mix until just combined; overmixing can make the cake tough.
Bake
Pour the batter into a greased Bundt pan or divide between two 8-inch round cake pans lined with parchment for a layered cake. Bake at 350°F (175°C): 50–60 minutes for a Bundt pan, or 30–40 minutes for two 8-inch rounds. Bake until a toothpick inserted into the center comes out clean, taking care not to overbake.
Let Cool
Allow the cake to cool completely before frosting. Frosting a warm cake will cause the frosting to melt and slide. When the cake is done, you can flip the pan onto parchment and leave the pan covering the cake while it cools, or remove the cake and wrap it in plastic wrap until completely cooled. Keeping the cake covered while it cools preserves moisture.
Make the Frosting
For the cream cheese frosting, start by whipping the softened butter and cream cheese together until smooth. Gradually add powdered sugar, a pinch of salt, and vanilla, continuing to beat until the frosting reaches your desired consistency.
Frost the Cake
Once the cake is completely cool, spread the frosting evenly. For a layered cake, frost between layers and around the outside. Store leftovers covered in the refrigerator.
What Frosting Should I Make?
Cream cheese frosting is recommended for its tangy balance with the sweet, spiced cake. If you prefer a different topping, a simple vanilla buttercream also works well.
More Easter Dinner Ideas
If you enjoy sharing seasonal meals, consider adding these other crowd-pleasing recipes to your menu:
Coconut Birds Nest Cookies
Perfect Roasted Vegetables
Six-Stranded Challah Bread
Twice-Baked Potatoes
HAPPY COOKING!
I hope this carrot cake becomes one of your favorites. If you’d like to follow my cooking adventures, find me on Instagram @AMBERSKITCHEN.
Carrot Cake
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Ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 Tablespoon cinnamon
- 4 cups grated carrots
- 4 eggs
- 1 1/2 cups avocado oil or melted butter
- 1 cup chopped pecans optional
- ***see notes below for more mix-in info
Frosting
- 8 oz cream cheese softened
- 1 cup butter softened
- 4 cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla
Instructions
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Combine eggs and melted butter (or oil) and mix until smooth.
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Add the sugar, then the flour, cinnamon, baking soda, and salt. Mix to combine. Fold in the grated carrots and nuts if using. Do not overmix.
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Bake at 350°F in a greased Bundt pan for 50–60 minutes or in two 8-inch rounds (greased and lined) for 30–40 minutes. Bake until a toothpick inserted in the center comes out clean.
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When the cake is done, flip the pan onto parchment and leave the pan over the cake while it cools, or remove and wrap the cake in plastic wrap until completely cool. This keeps the cake moist.
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Prepare frosting by combining and whipping the cream cheese, butter, powdered sugar, salt, and vanilla. Frost the cooled cake and refrigerate leftovers. ENJOY!