Easy Carrot Cake
This Easy Carrot Cake is wonderfully moist and flavorful, featuring a delightful cream cheese frosting, making it perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil Can substitute with applesauce for a healthier option.
- 4 large eggs
- 2 cups grated carrots
- 1 teaspoon vanilla extract
- 1 cup crushed walnuts or pecans (optional)
Frosting
- 1 batch cream cheese frosting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the sugar and vegetable oil together. Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined. If using, gently fold in the walnuts or pecans.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Once cooled, frost the top of one layer with cream cheese frosting, place the second layer on top, and frost the top and sides.
- Cut a slice and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to a week, or freeze slices for up to three months.