This easy carrot cake with cream cheese frosting is the perfect quick and easy fall dessert. Lightly spiced carrot cake with rich cream cheese frosting. I suggest grating your own carrots not buying shredded, grate these as fine as possible. The carrots add the perfect amount of moisture to this cake. Cinnamon, nutmeg, and allspice add the perfect hint of spice!
This easy carrot cake pairs perfectly with cream cheese frosting!
Grate your carrots as fine as possible to ensure your cake has the best texture
If you like this carrot cake, you’ll love…
Strawberry Cake with Cream Cheese Frosting
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White Chocolate Strawberry Cupcakes
Cinnamon Cake with Maple Buttercream
Grocery List:
- Oil
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla
- Carrots
- Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Allspice
- Nutmeg
- Cream Cheese
- Powdered Sugar
- Milk
Instructions:
For the Carrot Cake:
Preheat oven to 350 degrees F. Grease or line an 8×4 loaf pan, set aside.
In a mixing bowl combine the flour, cinnamon, nutmeg, allspice, salt, baking soda, and baking powder, mix to combine.
In a large mixing bowl combine the oil and sugar, whisk well to combine. Add in the eggs and vanilla. Slowly add in the dry ingredients and mix to combine.
Gently fold in the grated carrots. Pour the mixture into the prepared loaf pan and bake 55-60 minutes until the cake is firm and a toothpick inserted comes out clean. Allow the cake to cool completely before frosting.
For the Cream Cheese Frosting:
In a hand or stand mixer fitted with a paddle attachment, cream the cream cheese until fluffy, add in the powdered sugar, milk, and vanilla extract. Mix until light and fluffy.
Frost the cooled carrot cake, slice, and enjoy!
Carrot Cake with Cream Cheese Frosting
Equipment:
- Loaf Pan
Ingredients:
For the Carrot Cake:
- 1 1/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- 1/2 tsp Salt
- 3/4 cup Vegetable oil
- 1/2 cup Granulated sugar
- 3/4 cup Brown sugar, packed
- 2 Eggs, room temperature
- 1 tsp Vanilla Extract
- 3 Large carrots, grated, roughly 1 cup shredded
For the Cream Cheese Frosting :
- 8 oz Cream cheese, softened
- 3/4 cup Powdered Sugar
- 1/4 cup Milk
- 1 tsp Vanilla Extract
Instructions:
For the Carrot Cake:
- Preheat oven to 350 degrees F. Grease or line an 8×4 loaf pan, set aside.
- In a mixing bowl combine the flour, cinnamon, nutmeg, allspice, salt, baking soda, and baking powder, mix to combine.
- In a large mixing bowl combine the oil and sugar, whisk well to combine. Add in the eggs and vanilla. Slowly add in the dry ingredients and mix to combine.
- Gently fold in the grated carrots. Pour the mixture into the prepared loaf pan and bake 55-60 minutes until the cake is firm and a toothpick inserted comes out clean. Allow the cake to cool completely before frosting.
For the Cream Cheese Frosting:
- In a hand or stand mixer fitted with a paddle attachment, cream the cream cheese until fluffy, add in the powdered sugar, milk, and vanilla extract. Mix until light and fluffy.
- Frost the cooled carrot cake, slice, and enjoy!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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