If there’s one dessert that brings a smile to everyone’s face, it’s this Easy Carrot Cake. With a super-moist crumb, the perfect balance of warming spices, a hint of fruity brightness, and a tender bite from freshly grated carrots, this cake is my all-time, no-fuss go-to for gatherings or quiet family treats. Simple to whip up but impressive enough for any occasion, this Easy Carrot Cake is absolutely packed with delicious flavor and nostalgic charm!
Ingredients You’ll Need
Making this Easy Carrot Cake is all about using pantry staples and a handful of fresh add-ins that make all the difference. Each ingredient here plays a vital role in creating a perfectly balanced and irresistible cake, with every bite showcasing a hint of something special.
- All-purpose flour: The base of the cake, giving it structure and that signature tender crumb.
- Baking powder & baking soda: Help the cake rise beautifully, ensuring a light and fluffy texture.
- Ground cinnamon & nutmeg: The classic duo that adds warmth and a gentle spiced aroma to the cake.
- Salt: Just enough to enhance all the flavors and balance out the sweetness.
- Granulated sugar & brown sugar: This blend gives moisture, depth, and a subtle caramel note.
- Vegetable oil: A neutral oil keeps the crumb extra moist (no dry carrot cake here!).
- Eggs: Four large eggs make the cake rich, bind the ingredients, and help with rise.
- Vanilla extract: Lends a beautiful aroma and rounds out the flavors.
- Finely grated carrots: The star ingredient—these add natural sweetness, color, and signature texture.
- Crushed pineapple (drained): This is the secret to incredible moisture and a hint of tropical brightness.
- Chopped walnuts or pecans (optional): Add crunch and nutty richness, but the cake is just as tasty without them if you prefer.
How to Make Easy Carrot Cake
Step 1: Prep Your Baking Pans
Begin by preheating your oven to 350°F (175°C). While the oven warms, grease and flour a 9×13-inch pan or two 9-inch round cake pans, making sure every nook and cranny is coated. This little bit of prep ensures your Easy Carrot Cake slides right out with no sticking and keeps those beautiful edges intact.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This simple step not only evenly distributes the leaveners and spices but also guarantees a consistent flavor and texture throughout the cake. You’ll notice how wonderful the spices smell already!
Step 3: Blend the Wet Ingredients
In a separate large bowl, add your granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or a mixer to blend everything until the mixture is smooth and glossy. The oil and eggs come together here to promise an incredibly moist and rich crumb in your finished Easy Carrot Cake.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet ingredients, stirring gently after each addition. Be careful not to overmix—just go until everything is combined and there are no streaks of flour left. This patience keeps your cake light rather than dense, which is essential for the perfect carrot cake.
Step 5: Fold in Carrots, Pineapple, and Nuts
Here’s where the magic happens. Fold in the finely grated carrots, drained crushed pineapple, and nuts (if you’re using them). Mixing by hand ensures the carrots are evenly distributed without overworking the batter. The carrot and pineapple don’t just add flavor but also create that signature moistness everyone loves in a homemade Easy Carrot Cake.
Step 6: Pour and Bake
Pour your luscious batter into the prepared pan(s) and spread it evenly. Slide the pan into your preheated oven and bake for 35 to 40 minutes. When the cake is done, a toothpick poked in the middle will emerge clean or with just a couple of moist crumbs. Let the cake cool completely before frosting—if you can resist!
How to Serve Easy Carrot Cake
Garnishes
This Easy Carrot Cake pairs beautifully with a classic cream cheese frosting—spread it on thick for maximum indulgence! For a special touch, sprinkle the top with extra chopped nuts, a dusting of cinnamon, or even a handful of toasted coconut. Don’t be afraid to get creative with piped frosting swirls or candied carrot strips for a bakery-worthy finish.
Side Dishes
This cake shines alongside a scoop of vanilla bean ice cream, a dollop of whipped cream, or a hot cup of chai or coffee. Its warm spice flavors play so nicely with creamy or slightly tangy sides, making every bite feel like a cozy celebration no matter the season.
Creative Ways to Present
Turn this Easy Carrot Cake into adorable cupcakes for picnics or parties (just reduce the baking time), layer it with extra frosting for a show-stopping celebration cake, or cut it into petite squares and serve on a dessert platter. Individual slices lovingly wrapped in parchment also make thoughtful, homemade gifts.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Carrot Cake keeps wonderfully in the fridge for up to three days. Simply cover it tightly with plastic wrap or pop it into an airtight container. The flavors actually deepen and the texture stays unbelievably moist!
Freezing
If you want to save your cake for later, you’re in luck: Easy Carrot Cake freezes beautifully. Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before frosting and serving.
Reheating
Enjoying a cold slice is honestly delicious, but if you prefer it warm, just zap an individual serving in the microwave for about 10 seconds. This brings back that just-baked freshness and makes the flavors and spices really pop.
FAQs
Can I make Easy Carrot Cake ahead of time?
Definitely! You can bake the cake a day or two before you need it. It keeps its moisture and flavor beautifully, especially if you store it in the fridge and frost right before serving.
Do I have to use crushed pineapple?
While you could skip the pineapple, I highly recommend including it! It’s the secret to that extra-moist, slightly tangy bite that makes this Easy Carrot Cake so irresistible. If you leave it out, consider adding an extra half cup of grated carrots or a handful of raisins for a touch more moisture.
Can I make this recipe as cupcakes?
Absolutely—this recipe adapts easily for cupcakes! Just divide the batter into lined muffin tins and bake at the same temperature for about 18–22 minutes. You’ll get perfectly portioned, party-ready Easy Carrot Cake every time.
How do I make the cake gluten-free?
If you need a gluten-free version, swap in your favorite 1-to-1 gluten-free flour blend. The rest of the recipe remains the same, but keep an eye on baking time, as some blends can bake a bit quicker.
What kind of frosting works best?
Cream cheese frosting is the timeless favorite for Easy Carrot Cake, providing just the right tang to complement the sweet, spiced crumb. If you’d like a lighter touch, a dusting of powdered sugar or a simple vanilla glaze also works well.
Final Thoughts
I can’t say enough about how this Easy Carrot Cake brings warmth, fun, and a delectable treat to any table. Whether you’re making it for a holiday, a birthday, or a much-needed midweek pick-me-up, give it a try—you might just find yourself baking a second batch before the first is gone!
Print
Easy Carrot Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy carrot cake recipe is a classic favorite that’s moist and delicious. With the perfect blend of spices, grated carrots, and optional nuts, this cake is perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Additional:
- 3 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- ¾ cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare your baking pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a separate bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine Mixtures: Gradually add dry ingredients to wet ingredients, stirring until combined.
- Add Carrots and Nuts: Fold in grated carrots, crushed pineapple, and nuts if using.
- Bake: Pour batter into pan(s) and bake for 35-40 minutes until a toothpick comes out clean.
- Cool and Frost: Let the cake cool completely before frosting with cream cheese frosting if desired.
Notes
- You can make this cake ahead and refrigerate for up to 3 days.
- For cupcakes, reduce baking time to 18–22 minutes. Add raisins or coconut for variation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
