Easiest Carrot Cake
Discover the ultimate "Easiest Carrot Cake" recipe—a delightfully moist, perfectly spiced dessert that's as simple to make as it is delicious. Featuring the natural sweetness of grated carrots and the tropical touch of crushed pineapple, this one-bowl wonder delivers incredible flavor with minimal effort. Warm spices like cinnamon and nutmeg pair beautifully with optional chopped pecans for a tender, nutty crumb. Ready in under an hour, this no-fuss recipe is perfect for beginners and experienced bakers alike. Top it off with a luscious cream cheese frosting for a classic finish, and enjoy this crowd-pleasing treat at your next gathering or celebration! Perfect keywords: carrot cake, easy homemade carrot cake recipe, moist carrot cake, cream cheese frosting, beginner baking recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup neutral oil (like vegetable or canola oil)
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 0.5 cups chopped pecans (optional)
- 1 batch cream cheese frosting (optional for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-inch cake pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
In a separate bowl, whisk together the oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until no dry streaks remain. Be careful not to overmix.
Fold in the grated carrots, crushed pineapple, and chopped pecans (if using) until evenly distributed.
Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes for round cake pans or 35-40 minutes for a 9x13-inch pan. The cakes are done when a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
If desired, frost with cream cheese frosting once completely cool, and enjoy!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 52.1 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
