Easy Carrot Cake

This moist and flavorful carrot cake is perfect for quick weeknight desserts or special gatherings, paired with a creamy cream cheese frosting.

Prep Time 15

Cook Time 35

Total Time 50

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 400 kcal

2 cups grated carrots (about 3 large carrots) Use firm, brightly colored carrots; pre-shredded carrots may yield a drier cake.
1.5 cups all-purpose flour Spoon and level to avoid compacting.
1 cup granulated sugar
0.5 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
0.25 teaspoon nutmeg
0.25 teaspoon salt
2 large eggs Use room-temperature eggs.
0.5 cup vegetable oil
0.25 cup unsweetened applesauce
1 teaspoon vanilla extract
0.5 cup chopped walnuts or pecans (optional) Adds crunch without changing cake structure.

Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until uniform.
In another bowl, beat the eggs with granulated sugar and brown sugar until slightly thickened. Add the oil, applesauce, and vanilla extract and mix until smooth.
Gradually add the dry ingredients to the wet, folding gently until just combined. Fold in the grated carrots and chopped nuts if using.

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Frost the cooled cake with an even layer of cream cheese frosting. Garnish with chopped nuts if desired.

Store the frosted cake in an airtight container in the fridge for up to 4 days. Freeze unfrosted layers for up to 2 months.

Keyword Carrot Cake, Cream Cheese Frosting, Easy Cake, Homemade Dessert, Moist Cake