This carrot cake is moist, flavorful and easy to make in one bowl. Topped with a fluffy homemade cream cheese frosting it's a family favorite and the best for any celebration!
Prep Time: 20 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 50 minutesminutes
Servings: 9
Ingredients
Carrot Cake:
½cup + 1 Tablespoonvegetable oil
½cupgranulated sugar
½cuplight brown sugar, packed
2largeeggs, beaten
1cuppacked freshly grated carrots, about 2 large carrots
Preheat the oven to 350°F and line an 8x8" pan with parchment paper. Lightly spray with cooking spray. Shred carrots with grater.
In a large bowl, stir the oil and sugars together with a wooden spoon. Then stir in the eggs, carrots, pineapple and vanilla. Next stir in the flour, baking soda, baking powder, cinnamon and 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 the cream cheese, butter, powdered sugar and 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 a 9x13" pan or 2 (9x9") circle pan if doubling. It will be slightly thicker, so I like to take out about 1/2-1 cup batter for the 9x13". 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.)