Easy Carrot Cake Recipe
Easy carrot cake made with fresh grated carrots, warm spices, walnuts, and raisins in a 9x13 pan, then topped with cream cheese frosting.
Servings: 20 servings
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 9x13-inch 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 the vanilla and sift in the powdered sugar. Beat until smooth and light.
- Once the cake cools, spread the frosting on top and cut into 20 equal squares. Garnish with more chopped walnuts, if desired.
Notes
My Top Tip: Let the cake cool fully before frosting, slicing, and serving. If you cut it when it’s still warm, it is likely to crumble apart. And if you frost it before it's cool, the frosting will probably melt. Give yourself plenty of time so it can cool completely.
Storage: Store the carrot cake in an airtight container in the fridge 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.
Freezing: I would only freeze the unfrosted carrot cake. Wrap the cake in a layer of plastic wrap, followed by a layer of foil. It'll last in the freezer for up to 3 months. Thaw in the fridge, then frost and serve.
Nutrition
Serving: 1slice | Calories: 414kcal | Carbohydrates: 57g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 303mg | Potassium: 180mg | Fiber: 2g | Sugar: 40g | Vitamin A: 2916IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
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