Easy Carrot Cake

a slice of moist carrot cake with cream cheese frosting

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This easy carrot cake recipe is incredibly moist, perfectly spiced, and made with simple pantry ingredients. A secret shortcut keeps it tender and foolproof, all topped with classic cream cheese frosting.

Prep Time15

Cook Time50

Total Time1 5

Course: Easy Cake Recipes For Beginners, Over 100 Easter Recipes for Spring

Keyword: cake, carrot cake, easter, easter dessert, Easter recipe

Servings:

Author: Carrian Cheney

Equipment

Ingredients

For the Cake

4 Eggs
2 ½ Cups Flour
2 Cups Sugar
2 teaspoons Baking Soda
1 teaspoon Salt
1 ½ Cups Vegetable Oil
2 teaspoon Cinnamon
1 ⅔ Cups Carrot Baby Food *or puree (5 of the 4 ounce jars)

For the Frosting

1 Package Cream Cheese 8 oz
½ Cup Butter 1 stick
4 Cups Powdered Sugar
1 Tablespoon Vanilla

US Customary - Metric

Instructions

For the Cake

Preheat the oven to 350°F and grease and flour a 9x13" baking pan.
In a mixing bowl, beat the eggs. Add the flour, sugar, baking soda, salt, oil, cinnamon, and carrots. Mix until well combined.
4 Eggs, 2 ½ Cups Flour, 2 Cups Sugar, 2 teaspoons Baking Soda, 1 teaspoon Salt, 1 ½ Cups Vegetable Oil, 1 ⅔ Cups Carrot Baby Food, 2 teaspoon Cinnamon
Pour batter into prepared baking pan.
Bake for 50 minutes, or until a toothpick inserted comes out clean. While the cake is baking, make the frosting.
Allow the cake to cool completely before frosting.

For the Frosting

Beat the cream cheese, butter, powdered sugar, and vanilla together until smooth.
1 Package Cream Cheese, ½ Cup Butter, 4 Cups Powdered Sugar, 1 Tablespoon Vanilla
Spread the frosting evenly over the cooled cake.

Notes

Recipe from Barbara Ryan

Nutrition