Easy Carrot Cake Recipe [with Video]

Surprise your family with a dessert fit for the season. This Easy Carrot Cake Recipe is a traditional take on the timeless treat and created using everyday ingredients.  

Are you hosting someone who is allergic to nuts? Check out my nut-free carrot cake recipe! This post contains affiliate links.

Be sure to check out the rest of our best cake recipes, too!

Serve a Sweet Treat

Carrot cake makes me think of Spring!

Bunnies munching on carrots.

Everything blooming and turning green.

And of course, Easter brunch!

Every year in my 20s, I would host an “orphan” Easter brunch.

Basically, it was for my friends who didn’t have family in town and weren’t traveling for the Easter weekend.

It was a great excuse to put my tiny kitchen to work and put on a show for my friends.

And they absolutely loved having somewhere to go – and the bonus of the day was they got to spend it with their chosen family.

A special thanks for Culinary.net for this scrumptious Springtime recipe.

Additional carrot cake ideas

You’re going to be thrilled about this fabulous Nut Free Carrot Cake, whether or not you have food allergies in your house. Made with fresh carrots and warm spices like cinnamon and ginger, this cake is moist and flavorful.

Or try a twist with carrot cake cream cheese bars – a delightful dessert that combines the rich and tangy flavor of cream cheese with the sweetness of carrot cake.

Easy Carrot Cake Recipe

Cake Ingredients:

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 cup vegetable oil
• 1 1/4 cups sugar
• 3 eggs
• 1 1/2 cups carrots, shredded
• 1 cup crushed pineapple with juice
• 2/3 cup walnuts

Frosting Ingredients:

• 2 packages (8 ounces each) cream cheese
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
• 5 1/2 cups powdered sugar

Directions for Easy Carrot Cake Recipe:

Heat oven to 350 F.

In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.

In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple.

Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.

Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.

To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth.

Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

Continue to Content

Easy Carrot Cake Recipe

Yield: 10

Surprise your family with a dessert fit for the season. This Carrot Cake recipe is a traditional take on the timeless treat and created using everyday ingredients.  

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Ingredients

Cake Ingredients:

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 cup vegetable oil
• 1 1/4 cups sugar
• 3 eggs
• 1 1/2 cups carrots, shredded
• 1 cup crushed pineapple with juice
• 2/3 cup walnuts

Frosting Ingredients:

• 2 packages (8 ounces each) cream cheese
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
• 5 1/2 cups powdered sugar

Instructions

1. Heat oven to 350 F
2. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.
3. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple.
4. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.
5. Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
6. To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth.
7. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 864Total Fat: 44gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 98mgSodium: 439mgCarbohydrates: 114gFiber: 2gSugar: 89gProtein: 8g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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