There’s something truly special about the aroma of warm cake wafting through the kitchen. This Easy Carrot Cake is a delightfully tender treat, infused with the sweet warmth of spices and the freshness of grated carrots. As you take your first bite, you’re greeted with a luscious cream cheese frosting that balances perfectly with the cake’s wonderfully moist texture. It’s a staple in my kitchen for family gatherings and cozy afternoons—it never fails to bring smiles all around!
This cake comes together surprisingly fast, making it an excellent option for busy weeknights or spontaneous celebrations. Whether you’re whipping it up for a birthday party or just because, this cake is incredibly versatile and always welcomes some creative serving options. And trust me, leftovers (if you’re lucky enough to have any!) are just as delectable, keeping that fresh taste for days.
Why I Love Easy Carrot Cake with Cream Cheese Frosting
This Easy Carrot Cake with Cream Cheese Frosting hits that sweet spot between simple and spectacular. It’s incredibly easy and undeniably delicious, making it a true winner at my table. The blend of spices creates a rich flavor profile that complements the sweetness of carrots beautifully. Plus, with that creamy frosting on top, this cake adds a touch of elegance to any occasion!
Easy Carrot Cake with Cream Cheese Frosting Ingredients
The magic of this carrot cake truly lies in the beautiful harmony of flavors and textures. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 60 g (2 oz / ¼ cup) UNSALTED BUTTER, SOFTENED: This adds richness and moisture, making for a velvety crumb.
- 60 g (2 oz / ¼ cup) CREAM CHEESE, SOFTENED: The star of the frosting, creating that luscious creamy layer.
- 1 ½ CUPS (195 g) ICING SUGAR / POWDERED SUGAR, SIFTED: Sweetens the frosting while ensuring a smooth texture.
- 2 TABLESPOONS (40 mL) LEMON JUICE: Adds a refreshing zing that balances the sweetness of the frosting.
- 1 TEASPOON (5 g) VANILLA EXTRACT: Brings warmth and depth to both the cake and the frosting.
- ¾ CUP (188 mL) CANOLA OIL: Keeps the cake wonderfully moist and tender.
- ½ CUP (120 g) CASTER SUGAR / SUPERFINE SUGAR: Adds sweetness with a light texture that integrates beautifully into the cake.
- ½ CUP BROWN SUGAR (110 g), PACKED: Contributes a hint of caramel flavor and moisture.
- 1 TEASPOON (5 g) VANILLA EXTRACT: A must for that comforting essence in the cake.
- 2 LARGE EGGS: Binds the ingredients while adding richness.
- 2 CUPS (260 g / approx. 4-5 LARGE) GRATED CARROTS: The star ingredient, adding natural sweetness and moisture.
- 1 ½ CUPS (225 g) PLAIN FLOUR / ALL-PURPOSE FLOUR: The base that gives the cake its structure.
- 1 TABLESPOON (16 g) BAKING POWDER: Helps the cake rise, creating a light texture.
- 1 TEASPOON (6 g) SALT: Balances the sweetness throughout.
- 1 TEASPOON (5 g) GROUND CINNAMON: Infuses the cake with warm spice notes.
Substitutions and Tips
Need a swap? If you’re short on any ingredients, here are a few ideas:
- Canola oil can be replaced with vegetable oil or melted coconut oil for a slightly different flavor.
- Caster sugar can be swapped with granulated sugar, but it might not dissolve as quickly; just whisk it well!
- For a nutty flavor, toss in some finely chopped walnuts or pecans into the batter—it adds a wonderful crunch!
- If you’d like to lighten the frosting, you can use Greek yogurt in place of some of the cream cheese, though it won’t be quite as rich.
Kitchen Tools You’ll Need
- 20 cm (8 inch) round cake tin (or a springform cake pan for easy release)
- Electric mixer (hand mixer works too!)
- Mixing bowls (a large one for the batter and a medium one for frosting)
- Sifting tool (fine-mesh sieve or sifter)
- Measuring cups and spoons
- Baking paper (for lining the cake tin)
How to Make Easy Carrot Cake with Cream Cheese Frosting
Let’s dive into creating this incredibly moist Easy Carrot Cake with Cream Cheese Frosting. I’ve broken down the process into simple steps, so follow along, and you’ll have a delicious dessert in no time. We’re aiming for a beautifully baked cake with a dreamy frosting that everyone will want to devour!
Preheat and Prepare
First, preheat the oven to 160°C (320°F, fan/convection) or 180°C (355°F, standard). Grease and line your 20 cm (8 inch) round cake tin with baking paper so the cake doesn’t stick!
Mix Wet Ingredients
Next, in a large mixing bowl, stir together the canola oil, caster sugar, brown sugar, vanilla extract, eggs, and grated carrots. You want this to be well combined and delightful!
Fold in the Dry Ingredients
Now, sift over the plain flour, baking powder, salt, and ground cinnamon. Stir together until just combined—don’t overmix! A few lumps are okay, as this keeps the cake tender.
Bake to Perfection
Once combined, pour the batter into your prepared tin. Bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean. This step is key! Allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Whip Up the Frosting
In the bowl of your electric mixer (or using a hand mixer), beat together the softened butter and cream cheese on high speed until pale and fluffy, about 3-4 minutes. You’re looking for that creamy consistency!
Sweeten the Frosting
Next, add the sifted icing sugar, lemon juice, and second dose of vanilla extract. Beat for another 3-4 minutes on high speed until fluffy, thick, and pale. If your frosting is too thick, add 1 teaspoon of lemon juice at a time until the desired consistency is reached.
Frost and Set
Finally, spread the luscious frosting evenly over the top of your cooled cake. The frosting will continue to firm up over the next couple of hours, becoming perfectly spreadable.
How to Store Easy Carrot Cake with Cream Cheese Frosting
If you happen to have leftovers, you’re in for a treat! This cake stays moist for days. At room temperature, the cake can sit for 1-2 days. In the refrigerator, store it in an airtight container for up to 3-4 days. If you want to keep it longer, you can freeze it for 2-3 months; just make sure to thaw it at room temperature before enjoying. To reheat, simply pop it in a microwave for a few seconds, and you’ll have that lovely warmth back!
Tips for Success
- Be light-handed when mixing the wet and dry ingredients; overmixing can lead to a dense cake.
- Fresh grated carrots are best—use a fine grater for a delicate texture.
- Let your cake cool completely before frosting it; this helps the frosting sit nicely without melting away.
- For a decorative touch, consider garnishing with chopped nuts or a sprinkle of cinnamon on the frosting.
Serving Suggestions
- Serve with a cup of warm chai or coffee for a delightful afternoon treat.
- Add a simple side salad for a playful contrast to the sweetness.
- Top with toasted walnuts or pecans for an added crunch.
- Pair with a scoop of vanilla ice cream to take your dessert to the next level.
- Slice it into rounds and serve on a beautiful cake stand for a stunning presentation!
I hope you enjoy this Easy Carrot Cake with Cream Cheese Frosting as much as I do. It’s more than just a dessert; it’s comfort on a plate! Happy baking!
