Easy Carrot Cake Recipe

A piece of carrot cake with cream cheese frosting on a white plate. A piece has been taken out and is on a spoon next to it. There's a white and blue dishtowel in the background with 2 carrots on it.

4.95 from 17 votes

This easy Carrot Cake is deliciously moist and topped with a smooth cream cheese frosting! A nut-free sheet cake that is ready in 35 minutes and super simple to throw together.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Julia Foerster

Ingredients

1 1/4 cups light brown sugar 250g
1 cup vegetable oil 240ml
4 large eggs room temperature
2 cups finely grated carrots 250g
1 large orange zest finely grated
2 cups all-purpose flour 250g
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp grated nutmeg
1/2 tsp salt

For the Cream Cheese Frosting

1/2 stick butter room temperature, 60g
1 cup confectioners' sugar sifted, 100g
1 tsp vanilla extract
8 oz cream cheese 225g

Instructions

Preheat the oven to 350°F (180°C) and grease a 13x9-inch baking dish. Set aside.
In a large bowl combine sugar, vegetable oil, and eggs with a spatula. Add grated carrots and orange zest. Mix until combined.
In a small bowl combine flour, baking powder, baking soda, cinnamon, and nutmeg. Sift the dry mixture into the bowl with the wet ingredients.
Mix together until just combined.
Pour mixture into prepared baking dish and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool down completely before frosting it.
To make the frosting, beat together butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
Add vanilla extract and cream cheese and beat until blended. Frost cooled cake.

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