Go Back
Delicious homemade carrot cake topped with cream cheese frosting

Effortless Carrot Cake

A moist, warmly spiced carrot cake that's quick and easy to prepare, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups finely shredded carrots (about 3–4 medium carrots)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (adds depth and extra moisture)
  • 3 large eggs
  • 1/2 cup vegetable oil or canola oil (neutral-flavored oil keeps the crumb tender)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup walnuts or pecans (optional) (toast briefly for extra flavor)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. Add granulated sugar and brown sugar to the dry mix and stir briefly to combine.
  4. Crack in the eggs and pour in the vegetable oil and vanilla. Stir until just combined—avoid overmixing to keep the cake tender.
  5. Fold in the finely shredded carrots. If using, fold in chopped walnuts or pecans.
  6. Pour the batter into the prepared pan and spread it evenly with a spatula.
Baking
  1. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  2. Remove from the oven and let the cake cool completely in the pan on a wire rack before frosting.
  3. Frost with your favorite cream cheese frosting once the cake is fully cooled.

Notes

For a lighter crumb, use half granulated and half brown sugar. For less sweetness, reduce granulated sugar by 1/4 cup. This cake can be made nut-free by omitting nuts.