Easy Carrot Cake

5 from 1 vote

This carrot cake is so easy and needs just one baking pan! Plus, the cream cheese frosting is perfectly sweet and has just 4 ingredients.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

cooking spray
2 ½ cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
4 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
1 cup avocado oil
1 ½ teaspoon vanilla extract
3 cups freshly grated carrots
1 cup chopped walnuts
½ cup raisins

For the Cream Cheese Frosting:

6 ounces cream cheese softened
6 tablespoons unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla
Pinch of salt

Instructions

Preheat the oven to 350°F. Spray a 13×9 baking dish with cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
In a separate large bowl, whisk the eggs until smooth, then add in both sugars, oil, and vanilla and combine. Add the dry ingredients to the wet mixture and mix until no flour streaks remain. Add the grated carrots, walnuts, and raisins and fold together until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cream Cheese Frosting

Place cream cheese and butter in a large bowl. Use a hand mixer and beat together on medium-high speed until smooth and fluffy.
Add vanilla and sift in powdered sugar and beat until smooth and light.
Once the cake is cooled, spread frosting on top and cut into 20 equal squares.

Notes

Storage: Kept in an airtight container in the fridge, the carrot cake will last for up to 5 days. I recommend placing pieces of wax or parchment paper between the layers of cake to prevent them from sticking together.

Nutrition

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