Name: Best Ever Carrot Cake Recipe
Prep time: 15 min
Cook time: 35 min
Ingredients: 2 cups flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1 tsp cinnamon; 1 1/2 cups brown sugar; 3/4 cups vegetable oil; 4 cups shredded carrots; 4 eggs (at room temperature)

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This easy to make carrot cake recipe guarantees a sweet, delicious and moist dessert with a tangy smooth cream cheese frosting that all will enjoy.

A close up view of a piece of carrot cake on fork.

Grandma’s Easy Carrot Cake Recipe

The classic combination of a sweet carrot cake with the tanginess of a cream cheese frosting is a tried and true recipe our family has been indulging in for years.

While the cream cheese frosting is delicious, our kids actually prefer it without. If we’re really feeling fancy, we simply sprinkle some icing sugar on top.

Overhead view of a carrot cake in a rectangular glass dish with white frosting. The carrot cake has been cut into 20 serving size squares.

The kids love this baked (healthier) treat for an afternoon snack. And we love to indulge in a piece with a fresh cup of coffee or delicious afternoon tea.

Carrot Cake Recipe Variations

For additional flavor options, consider adding raisins or chopped walnuts to the carrot cake batter before baking.

slice of delicious and moist carrot cake with cream cheese frosting

Best Ever Carrot Cake Recipe

Jane and Sonja

A guaranteed sweet, delicious and moist dessert with this easy to make best-ever carrot cake recipe.

5 from 1 vote

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Prep Time 15 mins

Cook Time 35 mins

Course Dessert

Cuisine American

Servings pieces

Calories 202 kcal

Equipment

stand mixer or electric mixer

Ingredients

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 1/2 cups brown sugar
3/4 cups vegetable oil
4 cups shredded carrots
4 eggs at room temperature

Instructions

Grease a 9”x13” glass pan.
Preheat the oven to 365F.
Shred carrots.
In a medium sized bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon and salt.
Using a stand mixer or electric mixer, beat eggs for 2-3 minutes.
Add brown sugar and mix until sugar is fully dissolved.
Slowly pour oil into the egg and sugar mixture. Continue mixing for a few minutes until ingredients are well blended and a creamy texture forms.
Add dry ingredients to the mixture and mix at a slow speed.
Lastly, add shredded carrots (and any other optional ingredients such as raisins or chopped walnuts) to batter and stir with a wooden spoon just until blended.
Bake at 365F for 30-40 minutes. Check that the cake is fully cooked by inserting a toothpick into the center, if the toothpick comes out clean, the cake is done.
Prepare frosting by combining cream cheese, icing sugar and lemon juice and mixing at a medium speed until all ingredients are blended and icing appears smooth and creamy.
When the cake cools completely, spread the cream cheese frosting over top and serve!

Notes

Be sure to keep the peel on the carrots and shred just prior to mixing to retain the moisture.

Nutrition

Calories: 202kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 7gCholesterol: 33mgSodium: 206mgPotassium: 155mgFiber: 1gSugar: 17gVitamin A: 4324IUVitamin C: 2mgCalcium: 41mgIron: 1mg

Keyword carrot, dessert, sheet cake

Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!

For more vegetable based dessert recipes, try this much loved easy zucchini cake recipe and this rhubarb strawberry crisp recipe.

Do you have a favourite carrot recipe?

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Best Ever Carrot Cake Recipe