Carrot Cake

This Carrot Cake comes together in about 30 minutes and bakes up in one pan for a quick and easy dessert that your family will love! Switch up the nuts or add in some extra spices to suit your taste, whatever you’ve got will work beautifully!

Ingredients Breakdown

When it comes to baking, some people get nervous. But I promise this carrot cake is super straightforward. Here’s what you’ll need:

For the Cake

• 320 g soft dark brown sugar: The base of flavor; it adds a lovely caramel note.
• 300 ml vegetable oil: For moisture, and a teeny bit of richness. You could also use melted butter if that’s what you’ve got.
• 4 large eggs: The binding agent. Let’s be honest, they help make the cake rise beautifully.
• 100 g plain yogurt: It keeps the cake incredibly moist. Plus, yogurt works wonders as a replacement for buttermilk!
• 2 teaspoons vanilla extract: Because vanilla makes EVERYTHING better.
• 400 g plain flour: The foundation of our cake!
• 1.5 teaspoons baking powder: This helps the cake rise and gives that fluffy texture.
• 1 teaspoon baking soda: A little leavening hero for extra lift.
• 2 teaspoons ground cinnamon: The quintessential spice for carrot cake!
• 1 teaspoon ground ginger: For that warm note that dances on your palate.
• ½ teaspoon cardamom powder: Absolutely optional, but it offers an unexpected depth.
• ¼ teaspoon ground nutmeg: Just a hint, too much will go a long way!
• 350 g grated carrots: The star of the show! Fresh grated is best, but you can use pre-grated too if you’re in a hurry.
• 100 g walnuts, chopped (optional): A delightful crunch! Feel free to leave out if nuts aren’t your thing.
• 50 g raisins (also optional): Add a sweet, chewy surprise; skip them if you’ve got picky eaters!

For the Cream Cheese Frosting

• 300 g unsalted butter, softened: The creamy base of our frosting.
• 300 g icing sugar, sieved: Gives the sweetness and smooth texture.
• 2 teaspoons vanilla extract: Yes, more vanilla! It’s essential!
• 600 g full-fat cream cheese: A must for that rich, tangy flavor in the frosting.

For Decoration

• Chopped walnuts: To sprinkle on top, if you want to add a little flair!

How To Make Carrot Cake

Making the Cake:

1. Preheat your oven to 180°C (350°F). Grease and line a 9×13 inch (or a similar size) baking pan.
2. In a large mixing bowl, whisk together the brown sugar, oil, eggs, yogurt, and vanilla extract. You’ll want it nice and smooth, about 2 minutes of whisking should do the trick.
3. In another bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and nutmeg. Give it a good stir to ensure everything is combined, about 30 seconds will suffice!
4. Gradually pour the dry mixture into the wet ingredients, stirring gently. We don’t want to overmix, just enough until the flour disappears!
5. Add in the grated carrots, walnuts, and raisins, if using. Fold them in until they’re just barely combined.
6. Pour the batter into your prepared pan and smooth it out. Pop it in the preheated oven and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Making the Cream Cheese Frosting:

1. In a mixing bowl, beat the softened butter until creamy, about 2 minutes.
2. Gradually add the icing sugar, followed by the cream cheese and vanilla extract. Beat until smooth and fluffy; about 4–5 minutes should do the trick! You want it to be light and airy.
3. Once your cake is completely cooled, frost generously with the cream cheese frosting using a spatula. Don’t be shy, load it up!

Decorating:

1. For an extra touch, sprinkle the top with chopped walnuts. They add a nice texture and look lovely!

If you loved this carrot cake, be sure to check out my Cheesecake-Stuffed Strawberries or my Hawaiian Carrot Pineapple Cake!

Why This Recipe Works

Quick & Easy

It really does come together in under 30 minutes, perfect for busy weeknights or when you need a speedy dessert for a friend dropping by unexpectedly.

Comfort Food

This carrot cake is loaded with tons of flavor, that combination of spices and moist cake is simply irresistible! Each bite melts in your mouth, seriously, it’s just a dream.

Customizable

The options are endless! Don’t have walnuts? Throw in some pecans! Want it spicier? Add more cinnamon or ginger! You can even swap out the plain yogurt for sour cream. It’s all about using whatever you have on hand.

Make-Ahead Friendly

You can bake this carrot cake a day in advance and keep it covered in the fridge. The flavor actually improves as it sits, which is a win-win!

Budget-Friendly

This recipe is made with accessible ingredients that you likely already have in your pantry! Simple, straightforward, and oh-so-delicious.

Serving & Storage Tips

Serving Suggestions

Serve this carrot cake warm or at room temperature. You can enjoy it as is, or top it with extra frosting and a sprinkle of chopped walnuts. Pair it with a cup of coffee or tea, it’s a match made in heaven!

Storage

Store leftovers in an airtight container in the refrigerator. It should last about 4-5 days, but I guarantee it won’t last that long!

Reheating Instructions

If you’d like to enjoy a slice warmed up, simply pop it in the microwave for 10-15 seconds. Just enough to take the chill off!

Freezer Friendly

Yes! You can freeze this cake. Wrap it tightly in plastic wrap and foil, then pop it in the freezer for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight. Then, frost when completely thawed for maximum deliciousness.

There’s something about making a cake from scratch that feels like magic, especially with a family favorite like this carrot cake. It’s easy, flavorful, and brings everyone to the table. Remember, food is about community, and this cake is a perfect centerpiece for gathering with your family and friends.

Happy baking, and let me know how your carrot cake turns out! You’re going to love it!

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Easy Carrot Cake

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• Author: amelia
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delicious and straightforward carrot cake that bakes easily in one pan, perfect for family gatherings or a quick dessert.

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Ingredients

Scale 1x2x3x

• 320 g soft dark brown sugar
• 300 ml vegetable oil
• 4 large eggs
• 100 g plain yogurt
• 2 teaspoons vanilla extract
• 400 g plain flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon cardamom powder
• ¼ teaspoon ground nutmeg
• 350 g grated carrots
• 100 g walnuts, chopped (optional)
• 50 g raisins (optional)
• 300 g unsalted butter, softened (for frosting)
• 300 g icing sugar, sieved (for frosting)
• 2 teaspoons vanilla extract (for frosting)
• 600 g full-fat cream cheese (for frosting)
• Chopped walnuts (for decoration)

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Instructions

1. Preheat your oven to 180°C (350°F). Grease and line a 9×13 inch baking pan.
2. Whisk together the brown sugar, oil, eggs, yogurt, and vanilla extract in a large mixing bowl until smooth.
3. Mix the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and nutmeg in another bowl.
4. Gradually pour the dry mixture into the wet ingredients, stirring gently.
5. Add in grated carrots, walnuts, and raisins, if using, and fold until combined.
6. Pour the batter into the prepared pan and smooth it out. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. Beat the softened butter until creamy, then gradually add icing sugar, cream cheese, and vanilla, beating until smooth.
9. Frost the cooled cake generously with the cream cheese frosting.
10. Sprinkle with chopped walnuts as decoration, if desired.

Notes

This carrot cake is versatile; you can customize it with different nuts or spices as per your preference.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 70mg