Easy Carrot Cake From Scratch

An easy carrot cake with a slice missing on a white cake stand.

5 from 4 votes

Easy Carrot Cake From Scratch

Skip the boxed mix and make this Easy Carrot Cake Recipe from scratch! With a moist, cinnamon-spiced carrot cake and sweet cream cheese frosting, this homemade dessert is simple to make and perfect for any occasion.

Prep Time20

Cook Time50

cooling time1

Total Time2 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 561kcal

Author: Kadee & Desarae

Ingredients

Carrot Cake

1 ½ cups canola oil
2 cups granulated sugar
4 eggs
4 cups shredded carrots loosely packed (about 4 carrots)
2 cups all purpose flour
2 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
½ cup chopped walnuts optional

Cream Cheese Frosting

8 ounces cream cheese room temperature
½ cup butter room temperature
16 ounces powdered sugar
1 teaspoon vanilla extract

Instructions

Carrot Cake

Start by grating your carrots. Skip the pre-shredded ones - they are too dry. You'll need 4 cups of carrots - about 4 carrots worth.
In a large mixing bowl combine canola oil and sugar. Mix until well combined. Add eggs and mix until well blended.
Toss in shredded carrots and stir until combined.
Add flour, baking powder, baking soda, and cinnamon. Mix until well combined. Add nuts if desired and stir to combine.
Generously grease your baking pans. (See below for pan size options and cook times.) I've found that adding a piece of parchment to the bottom of your pan prevents sticking. Transfer batter to your greased pans. Bake at 350 degrees. Time will depend on your pan size.
After baking - let cake cool completely before frosting.

Cooking Times

3 layer cake with a 9-inch cake pans: The cook time for this is 25-30 minutes. You'll need for more frosting so I recommend doubling the frosting recipe for this option.
3 layer cake with 6-inch cake pans. The cook time for these is 45-50 minutes because the cake layers are thicker.
9x13 pan. The cook time is 45-50 minutes for this size.
Cupcakes. Bake them for 13-15 minutes.

Cream Cheese Frosting

In a large mixing bowl combine butte, cream cheese, powdered sugar and vanilla extract.
Mix until smooth and well combined.
Use frosting to ice cooled cakes. If making a layered cake - frost layers and then stack.

Video

Notes

Decorate cake as desired. Here I've used a store bought caramel that I drizzled on the edge and then topped with walnuts and fresh herbs.
Leftover carrot cake can be stored in an airtight container in the refrigerator for up to 5 days.
Grate your own carrots by hand for best results. Pre-shredded, store-bought carrots will make the cake too dry.
Feel free to add raisins and/or shredded coconut in place of or along with the chopped walnuts, if desired.

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