Carrot Cake – simple and easy Carrot Cake which is moist and flavorful and has lemony cream cheese frosting.
For more delicious cakes, check out my posts Eggless Vanilla Cake, Moist Chocolate Cake, Eggless Almond Cake, and Eggless Tresleches Cake.
This Carrot Cake recipe is fool proof and made with staple pantry ingredients. Easy to follow steps, and the batter comes together in 10 minutes.
How to make Carrot Cake with Cream Cheese Frosting
Carrot Cake Recipe
Preheat the oven to 350 F.
1 & 2 – In a large bowl add the flour, white sugar, brown sugar, cinnamon, baking soda, baking powder and salt. Mix until well combined.
3 & 4 – Add vegetable oil and mix it with the flour mixture.
5 – In a bowl add two eggs and whisk it.
6 & 7 – Add the whisked egg and vanilla extract to the flour mixture, and mix it well.
8- Add freshly grated carrot and chopped nuts to the batter.
9 – Gently fold the carrot and nuts in to the batter.
10- Grease and line a 8 inch round pan with parchment paper.
11- Pour the batter into the pan and gently tap to remove any air bubbles.
12- Bake for 25-30 minutes until the tooth pick inserted comes out clean. Remove and let the cake cool in the pan for 15 minutes. Remove the parchment a paper and let the cake rest for another 30 minutes before frosting.
How to make Cream Cheese Frosting –
1 – Remove the cream cheese and let it come to room temperature for 2 hours.
2- Using a whisk beat the cream cheese till soft and creamy.
3- Add vanilla extract, milk and lime juice and mix again. Now add the powdered sugar and whisk till smooth and creamy. If the mixture is too thick you can add little more milk.
4- Let the cream cheese frosting set in the fridge till ready to frost. The frosting will be little thick after its chilled. Mix it again for 30 seconds and that will make it creamy.
Frost the carrot cake with cream cheese. Slice and enjoy the carrot cake with cream cheese frosting.
Tips –
Freshly grate the carrot. You can use either thin or medium grater to grate the carrot.
Makes sure the eggs are at room temperature.
Cream cheese should be at room temperature while making the frosting. If not it will be very hard to mix.
Add nut or dry fruits of your choice.
Do not skip the frosting, that’s what makes the carrot cake tastes so good.
This Carrot cake tastes better as it rests. You can make this one day in advance.
This cream cheese frosting works only to top the cake, but not ideal for frosting the entire cake.
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Simple Carrot Cake Recipe
Ingredients
Carrot Cake-
- 1 cup all purpose flour
- ½ cup white sugar
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup neutral oil ( I used vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated peeled carrot (heaped)
- ⅓ cup chopped nuts ( I used cashew and almonds)
Cream Cheese Frosting –
- 4 oz softened blocked cream cheese
- ½ teaspoon vanilla extract
- ½ teaspoon lime juice
- 1 tablespoon whole milk
- ¼ cup powdered sugar see note
Instructions
Carrot Cake –
- Preheat the oven to 350 F.
- In a large bowl add the flour, white sugar, brown sugar, cinnamon, baking soda, baking powder and salt. Mix until well combined
- Add vegetable oil and mix it with the flour mixture.
- In a bowl add two eggs and whisk it. Add the whisked egg and vanilla extract to the flour mixture, and mix it well.
- Add freshly grated carrot and chopped nuts to the batter. Gently fold the carrot and nuts in to the batter.
- Grease and line a 8 inch round pan with parchment paper. Pour the batter into the pan and gently tap to remove any air bubbles.
- Bake for 25-30 minutes until the tooth pick inserted comes out clean. Remove and let the cake cool in the pan for 15 minutes. Remove the parchment a paper and let the cake rest for another 30 minutes before frosting.
Cream Cheese frosting –
- Remove the cream cheese from the refrigerator and let it come to room temperature for 2 hours.
- Using a whisk beat the cream cheese till soft and creamy.
- Add vanilla extract, milk and lime juice and mix again. Now add the powdered sugar and whisk till smooth and creamy. If the mixture is too thick you can add little more milk.
- Let the cream cheese frosting set in the fridge till ready to frost. The frosting will be little thick after its chilled. Mix it again for 30 seconds and that will make it creamy.
Sujatha. Y v
Yummy