Easy Carrot Cake Recipe
This carrot cake is easy to make in an 8x8 pan for a smaller batch single layer cake. It's loaded with grated carrots and topped with a fluffy homemade cream cheese frosting.
Ingredients
Carrot Cake:
- ½ cup + 1 Tablespoon vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar , packed
- 2 large eggs , beaten
- 1 cup packed freshly grated carrots , about 2 large carrots
- ½ cup crushed pineapple , drained
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
Cream Cheese Frosting:
- 3 ounces cream cheese , softened
- 3 Tablespoons butter
- 1- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prep. Preheat the oven to 350°F and line an 8×8" or 9-inch square pan with parchment paper. Lightly spray with cooking spray. Shred 2 large carrots with grater.
- In a large bowl, stir 1/2 cup + 1 Tablespoon oil with 1/2 cup white sugar and 1/2 cup brown sugar together with a wooden spoon. Then stir in 2 large eggs, 1 cup carrots, 1/2 cup crushed pineapple and 1 1/2 teaspoons vanilla. Next stir in the 1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/2 teaspoon salt and stir, just until combined.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until golden brown and a toothpick comes clean. Let the cake cool completely.
- For the cream cheese frosting, beat together 3 ounces cream cheese, 3 Tablespoons butter, 1-2 cups powdered sugar and 1 teaspoon vanilla until smooth. Add more powdered sugar until you reach desired thickness and sweetness.
- Frost the cake with the cream cheese frosting, then cover until ready to serve.
- Cut carrot cake into 9 large squares or 12 medium pieces. Enjoy!
Notes
Caramel frosting: For a fun twist on the cream cheese frosting, simply add 1/2 cup dulce de leche to the frosting. Add a pinch of salt if desired.
Doubling the cake: You can easily double this recipe (hover over the serving amount to double the serving amounts). Just use two 8 or 9 inch cake pans or a 9x13 pan if doubling. I like to take out about 1/2-1 cup batter if using 9x13 as it will be too thick otherwise. You'll also want to cook about 5-10 minutes longer (I like to turn down the heat to 325°F the last 10 minutes so it doesn't brown.)
Nutrition
Calories: 394kcal, Carbohydrates: 51g, Protein: 3g, Fat: 20g, Saturated Fat: 14g, Cholesterol: 57mg, Sodium: 282mg, Potassium: 164mg, Fiber: 1g, Sugar: 39g, Vitamin A: 2679IU, Vitamin C: 2mg, Calcium: 56mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
