Simple Carrot Cake Recipe

Simple to make moist 2-layer carrot cake packed with flavor and finished with cream cheese frosting.

This simple carrot cake recipe is deliciously moist and packed with flavor, the way carrot cake is meant to be.  I must admit I am one of those people that does not like nuts, raisins or pineapple in my carrot cake.  Instead, I love a from-scratch carrot cake that has a blend of spices and is topped with a delicious layer of homemade cream cheese frosting.  And thankfully, my husband and I are on the same page!  It happens to be both of our favorite cake (we were meant to be!).

With Easter around the corner, this recipe is the perfect dessert for serving to your guests.  It’s a delicious springtime sweet that can be festively decorated for the holiday, or any occasion.  If you are hosting, it can often get hectic with all the prep work.  Because this cake is so moist, it can easily be baked 2-3 days in advance.  Additionally, you can prepare the cream cheese frosting up to three days in advance, and store it in the refrigerator.

Of course, the carrots are the star in this recipe.  It’s important to properly prep your carrots to yield the best result for this simple carrot cake recipe.  Otherwise you could be left with a dry cake or a cake with chunks of carrot and no one wants that!

How to Grate Carrots for Carrot Cake

It’s easy to save some time and purchase pre-shredded carrots at the supermarket.  However, these carrots lack moisture.  Instead, I suggest two ways of prepping your carrots.  The first is to use a box grater and grate your carrots by hand.  It’s more of a workout but less equipment to clean.  I prefer this method.

The second method, and a much quicker method, is to use a food processor or stand mixer with the grater attachment.  These will each produce the ideal grated carrots for this simple carrot cake recipe.

How to Store Carrot Cake

When making the carrot cake ahead of time, bake your cake and then allow to fully cool.  Wrap each layer tightly in plastic wrap, and keep in the refrigerator for 2-3 days.  Alternatively, store the tightly sealed cakes in the freezer for up to 1 month.  When ready to use, thaw overnight in the refrigerator before frosting.

Cream cheese frosting should be transferred to an airtight container and stored in the refrigerator for up to 3 days or it can be stored in the freezer for up to 1 month.  To use, bring to room temperature and rewhip using a stand mixer fitted with the whisk attachment or a handheld mixer.

Additionally you can store the cake once it is fully assembled.  Store covered in the refrigerator for up to 3 days.  Allow to come to room temperature before serving.

Final Thoughts…

Always make sure your cake has fully cooled before applying the cream cheese frosting.  Because carrot cake is so moist, it can easily crumble as your frost the cake.  This creates crumbs in your cream cheese frosting.  To avoid this, I like to refrigerate my cake layers for about 30 minutes to an hour.  Then I apply my frosting to the cake.

I hope you enjoy this simple carrot cake recipe as much as I do.  Happy Spring Baking!

Simple Carrot Cake Recipe

★★★★★ 5 from 3 reviews

• Author: Maria
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert

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Description

Simple to make moist 2-layer carrot cake packed with flavor and finished with cream cheese frosting.

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Ingredients

For the Carrot Cake:

• 2 3/4 cups (390 g) bread flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups (440 g) granulated sugar
• 1 2/3 cups (365 g) canola oil
• 5 large (250 g) eggs
• 3 cups (400 g) grated carrots

For the Cream Cheese Frosting:

• 16 oz (450 g) full fat cream cheese, softened to room temperature
• 1 stick (115 g) unsalted butter, softened to room temperature
• 5 cups (600 g) powdered sugar
• 2 teaspoons pure vanilla extract

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Instructions

1. For the Carrot Cake.  Preheat oven to 350°F/177°C.  Butter and flour two 9-inch round cake pans.  Line with parchment paper and set aside.
2. In a medium bowl, sift the bread flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Set aside.
3. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, blend the sugar and oil.  Add the eggs, one at a time, to the mixture until combined.  Add the sifted ingredients into the sugar-oil mixture and mix until combined thoroughly.  Fold in grated carrots.
4. Divide cake batter evenly between the two prepared cake pans.  Bake in preheated ovens for 40-45 minutes or until light golden brown and a toothpick inserted in the center comes out clean.
5. Allow cakes to cool completely in the pans set on a wire rack before frosting and assembling.
6. For the Cream Cheese Frosting.  In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth.  Add powdered sugar and mix until completely combined and creamy.  Add vanilla extract and mix on medium speed for 30 seconds.
7. Assemble the Cake.  Set one layer on a plate.  Evenly cover the top with frosting. Top with second layer and spread remaining frosting over the top and sides of the cake.

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