Easy Carrot Cake is made with classic carrot cake ingredients but with way less effort than a traditional layer cake! It's a moist, tender, delicious spice cake with a homemade cream cheese frosting recipe that is so quick to make!
Add the wet ingredients to the dry and mix just until barely combined. Careful not to over-mix or the cake will not be a moist.
Pour the batter to the prepared pan
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Place the pan on a wire cooking rack to cool completely before frosting.
Making the Cream Cheese Frosting
In a large mixing bowl, add the softened cream cheese and butter and beat with an electric hand mixer for one minute or until fluffy.
6 ounces cream cheese, 4 tablespoons butter
Then, add the vanilla and mix in.
1 teaspoon vanilla extract
Add the powdered sugar in batches and beat in on low speed.
After all of the powdered sugar is added, beat on medium-high speed for 2 minutes until the frosting is fluffy.
2 cups powdered sugar
Spread the frosting over the entire top of the cake.
Sprinkle with chopped roasted pecans and/or ground cinnamon.
Notes
Use regular vegetable oil if desired.
For lower calories, swap out the oil for an equal amount of unsweetened applesauce.
Use light or dark brown sugar. You can also use regular white sugar if desired.
Use gluten-free one-to-one flour if needed.
Use sour cream instead of Greek yogurt.
Be sure to rate your own carrots. Using pre-shredded carrots will make the cake have a different texture.
Make sure to measure using the spoon and level method or a food scale so the cake does not become too dry.
Using both baking powder and baking soda results in a light cake.
Add ½ cup of raisins.