The Best Simple Carrot Cake Recipe
This is the BEST Simple Carrot Cake Recipe! Moist, tender carrot cake is topped with a rich, fluffy cream cheese frosting and studded with roasted walnuts. It’s made from simple ingredients and is the perfect dessert for special occasions like Easter, Mother’s Day, or anything in between.
For more Delicious Cake Recipes, be sure to check out my Banana Snack Cake, Pineapple Sunshine Cake, and Strawberry Crunch Cake.
When it comes to spring time desserts, it’s hard to find anything better than the classic Carrot Cake. Moist, fluffy, and full of warm spices, this Simple Carrot Cake Recipe with Cream Cheese Frosting is one of my favorites, especially for Easter.
Carrot Cake is also my husband’s favorite kind of cake, and over the years I’ve tried a few different recipes for his birthday. While I am a self-proclaimed cake lover, traditional Carrot Cake has never been my favorite. I don’t like a dense cake, and most of the ones I’ve tried have been too heavy for my tastes.
After some recipe testing, I’ve finally found just the right combination of simple ingredients. This recipe features freshly grated carrots, toasted walnuts, warm spices, and just the right amount of sweetness from a combination of white and brown sugar.
Finally you’ll top it all off with the best cream cheese frosting. It has the perfect amount of tang and sweetness and is so good you’ll want to eat it with a spoon!
Ingredients for The Best Simple Carrot Cake
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- chopped walnuts
- white granulated sugar
- light brown sugar
- canola oil
- Greek yogurt
- vanilla extract
- eggs
- baking powder
- baking soda
- all purpose flour
- Spices: cinnamon, nutmeg, salt
- shredded carrots
- cream cheese
- unsalted butter
- powdered sugar
How to Make Easy Carrot Cake – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
Step 1: Combine ingredients
In a large bowl whisk together the wet ingredients. In a separate bowl, combine the dry ingredients. Fold the wet ingredients in with the dry, being careful not to over mix.
Step 2: Bake
Add the carrots and 1 cup of roasted walnuts. Divide the cake batter into three 9-inch cake pans that have been sprayed with nonstick cooking spray. Bake for 30-35 minutes.
Step 3: Make frosting and decorate cake
Beat the frosting ingredients together in a large bowl and spread over the cooled cake and in between the layers. Decorate your carrot cake with the remaining chopped walnuts.
Tips and Notes
- Use room temperature ingredients. Using room temperature eggs in your cake will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the carrot cake batter.
- If your frosting is too runny, you can add another 1/2 cup of powdered sugar. You can also place the bowl in the fridge for 30 minutes to help it set. To help prevent your frosting from being too runny, try to allow your cream cheese and butter to come to room temperature on the counter and without the use of the microwave. I know, we all need to use it sometimes! And if you do have to go that route, just allow the cream cheese and butter to cool off completely. The heat from the microwave can make your frosting runny.
- Don’t use pre-shredded carrots. Use a box grater to shred your own carrots; about 4-5 medium sized carrots will do. The pre-shredded ones just don’t have enough moisture and can produce a drier cake.
- Greek yogurt adds moisture and fluffiness to the cake. The Greek yogurt’s acidity helps activate the baking soda and baking powder, which lends to a fluffier cake. This is especially important when working with typically denser cakes like carrot cake. This simple Carrot Cake recipe is much less dense than the typical carrot cake which is why I love it! If you don’t have any Greek yogurt on hand, you can use plain yogurt or sour cream instead.
- Feel free to substitute pecans for the walnuts. You can also omit the nuts completely for a nut-free carrot cake, or swap the nuts for raisins.
Simple Carrot Cake Recipe – FAQs
Yes, this Simple Carrot Cake recipe should be refrigerated, due to the cream cheese frosting. Since cream cheese contains dairy, it can spoil if left at room temperature for too long. Refrigerating the cake can also help keep it moist and prevent it from drying out.
Carrot cake can last for up to five days if stored in the refrigerator. It should be covered tightly with plastic wrap or stored in an airtight container with a lid.
Yes, Carrot Cake can be frozen for up to three months. It can also be made in advance and frozen. Wrap it tightly in both plastic wrap and aluminum foil and place it in a freezer-safe container. Allow it to thaw overnight in the fridge before serving.
Yes you can definitely add pineapple; it lends a lot of moisture and sweetness to the cake. However, it will also change the texture and can lend to a denser crumb.
More Easter Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Simple Carrot Cake Recipe with Cream Cheese Frosting
Ingredients
For the cake
- 2 1/2 cups chopped walnuts
- 1 cup granulated white sugar
- 3/4 cup packed brown sugar
- 1 cup canola oil
- 1/3 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 4 eggs, room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 cups shredded carrots, about 4 medium carrots
For the frosting
- 16 ounces brick style cream cheese, room temperature
- 1/2 cup unsalted butter, 1 stick, room temperature
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- pinch of salt
Instructions
To make the cake
- Preheat oven to 325 degrees Fahrenheit. Spread the chopped walnuts on a rimmed cookie sheet and roast for 8 minutes. Remove from the oven and allow the nuts to fully cool before using.
- Increase the oven temperature to 350 degrees. Spray three 9-inch round cake pans with nonstick cooking spray and set aside.
- In a large bowl, whisk together the sugars, canola oil, and Greek yogurt. Add in the vanilla extract and the eggs and whisk until smooth.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in a separate bowl.
- Fold the dry ingredients into the wet ingredients until just combined, being careful not to over mix. Fold in the shredded carrots and 1 cup of chopped roasted walnuts.
- Divide the cake batter into the prepared pans. Bake for 30-35 minutes, rotating the pans about halfway through. Bake until a toothpick inserted into the center of each cake comes out clean, or the cakes spring back when tapped gently with the tip of your finger. Let the cakes completely cool before frosting.
To make the frosting
- Beat the softened cream cheese and butter together in a large bowl until creamy and no lumps remain, about 2 minutes. Add the vanilla extract and pinch of salt.
- Add in the powdered sugar 1 cup at a time, mixing over low speed to incorporate. After all powdered sugar has been added, increase the mixer speed to high and beat at high speed for 30 seconds.
Decorating
- Place your first layer of fully cooled cake on a cake stand or large plate. Spread 1-2 inches of frosting on top. Place the second layer of cake on top and repeat the process.
- If your frosting is not firm enough, put the cake stand with the frosted cake into the fridge to chill for 30 minutes before you place the third cake layer on top. This will prevent the frosting from seeping out the sides with the weight of the cake.
- When you have the third layer on top, cover the whole cake with a thin layer of frosting and place it in the fridge to chill for 30 minutes. This is the crumb layer.
- When chilled, use the remainder of the frosting to cover the whole cake. You can use a knife or icing spatula to smooth out the frosting. Use the remainder of the chopped roasted walnuts to press into the sides of the cake and to decorate the top.
Notes
- Use room temperature ingredients. Using room temperature eggs and Greek yogurt in your cake will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the carrot cake batter.
- If your frosting is too runny, you can add another 1/2 cup of powdered sugar. You can also place the bowl in the fridge for 30 minutes to help it set. To help prevent your frosting from being too runny, try to allow your cream cheese and butter to come to room temperature on the counter and without the use of the microwave. I know, we all need to use it sometimes! And if you do have to go that route, just allow the cream cheese and butter to cool off completely. The heat from the microwave can make your frosting runny.
- Don’t use pre-shredded carrots. Use a box grater to shred your own carrots, about 4-5 medium sized carrots will do. The pre-shredded ones just don’t have enough moisture and can produce a drier cake.
- Greek yogurt adds moisture and fluffiness to the cake. The Greek yogurt’s acidity helps activate the baking soda and baking powder, which lends to a fluffier cake. This is especially important when working with typically denser cakes like carrot cake. This simple Carrot Cake recipe is much less dense than the typical carrot cake which is why I love it! If you don’t have any Greek yogurt on hand, you can use plain yogurt or sour cream instead.
- Feel free to substitute pecans for the walnuts. You can also omit the nuts completely for a nut-free carrot cake, or swap the nuts for raisins.
This carrot cake is outrageous! I recommend it to everyone!
This is such an amazing carrot cake!! A sure hit for Easter!
Looks absolutely delicious! I’m excited to make this!
Can this cake be made as a single layer cake IE a 13’x9″
Yes definitely! The bake time will increase slightly.