Super Easy Carrot Cake

This Super Easy Carrot Cake boasts a moist crumb, plenty of warm cinnamon spice, and a fluffy cream cheese frosting. It literally stays tender for days, so you can make it ahead of time. So much easier and just as delicious as layered cake!

👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Amy Dong📖 chewoutloud

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl
whisk
spatula
mixing bowl

📝 Preparation Steps

For the Cake

Preheat and Prep

Preheat oven to 350F with rack on lower middle position. Grease a a 9x13 pan and set aside.

Sift

In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

baking powder2 teaspoonscinnamon3 teaspoons

In a separate bowl, whisk together the sugar, oil, and eggs. Use a rubber spatula to fold mixture into dry ingredients until fully incorporated; do not over mix.

large eggs (beaten)4

Fold

Gently fold in carrots, and pineapple. Fold in optional raisins and walnuts, if desired.

Bake

Use a rubber spatula to transfer batter to prepared pan. Bake about ⏱️ 40 minutes or until toothpick comes out almost clean, with a few tender crumbs attached. Let cake cool completely at room temperature.

For the Frosting

Combine

In a mixing bowl, add the butter, cream cheese, and vanilla. Use electric mixer to beat well. Add powdered sugar gradually and beat until incorporated. If too thick, add small amount of milk. If too thin, add small amounts of sugar until desired consistency is reached. Frost cooled cake and garnish with chopped walnuts, if desired.

powdered sugar1 pound

Nutrition Facts

calories

513 kcal

fat Content

36 g

serving Size

1 serving

fiber Content

2 g

sugar Content

26 g

sodium Content

467 mg

protein Content

6 g

trans Fat Content

0.2 g

cholesterol Content

90 mg

carbohydrate Content

72 g

saturated Fat Content

12 g

unsaturated Fat Content

21 g

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