Easy Carrot Cake

  • Yield servings

This simple carrot cake is bursting with complex flavors of sweet, spice and a truly delectable cream cheese frosting.

One recipe serves 16 people; for a larger gathering, make two sheets and place them side by side.


Cream Cheese Frosting:
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 teaspoons vanilla
3/4 cup confectioners' sugar (plus a little more, if needed)
Milk (if needed)
2 cups flour
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
1 1/2 cups canola oil
2 cups sugar
4 eggs
3 cups grated carrots


  1. For frosting, cream together cream cheese and butter, and stir in vanilla, sugar, and milk, if needed. Add more confectioners’ sugar to taste, but don’t overwhelm the rich cream cheese-butter combination by making it too sweet.
  2. For cake, preheat oven to 350F.
  3. Combine flour, salt, cinnamon, and soda. In a separate bowl, combine oil and sugar, then add eggs, flour mixture, and carrots.
  4. Pour the batter into a greased and floured 9-by-13-inch pan, and bake for 45 minutes, or until the cake springs back to the touch.
  5. Cool for 15 minutes, then remove cake from the pan and cool it completely before icing it with cream cheese frosting.

Recipe adapted by Tinky Weisbalt.



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