Easy Carrot Cake Recipe
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.
Servings: 16
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.
Nutrition
Calories: 371kcal | Carbohydrates: 40g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 64mg | Sodium: 255mg | Potassium: 203mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3029IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg