This easy Carrot Cake Recipe is moist and delicious, and has the perfect cream cheese icing ever. This cake is guaranteed to become one of your go-to dessert recipe for all occasions.
Carrot Cake Recipe
This Carrot Cake recipe was given to me by a co-worker many years ago, and I instantly fell in love!
I’d consider this to be one of the best cake recipes ever as it’s very easy to make and extremely delicious, it’s super moist, and never dry.
This is hands down the best carrot cake recipe ever!
In fact, this is one of the top recipes that my own friends have requested a copy of and since have always compared others to this.
I’d consider that to be a victory! When we love a recipe, and those we know ask for it as well, it has to be featured on the blog.
I’ve tried other variations on this cake before, and many are dry. Not this one, this is the best carrot cake recipe ever!
Thing is, when I was a kid, I never cared much for this kind of cake. I mean, vegetables in cake?! BLAH! Now? What was I thinking?
I’m glad my own kids love this cake, since it’s now one that I literally crave. It’s such a moist cake combined with the best icing ever.
I’ve even had my kids request it as their birthday cake! Winner!
How to make Carrot Cake
This moist carrot cake actually requires few ingredients, and the most timely part of this recipe is grading the carrots.
I use a simple cheese grader yet there are quicker methods with other tools yet it’s certainly not necessary. This is a good task to pass onto those kids, safety in mind of course!
This homemade carrot cake recipe is one that you need to try – I’m certain you’ll be hooked. My kids request this cake often, even more than non-vegetable cakes. Go figure!
Feel free to make a layered cake as I did or a simple sheet cake and add icing to the top only. You can make this cake super fancy or as basic as you want.
Enjoy! I know for sure you will!
- 2 cups Flour
- 2 cups White Sugar
- 2 tsp Cinnamon
- 1 tsp Vanilla
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 cup oil
- 4 Eggs
- 3 cups finely shredded Carrots
CREAM CHEESE ICING
- 8 oz Cream Cheese
- 1 tsp Butter
- 2 cups Icing Sugar
- 1 tsp Vanilla
- Using a large bowl, mix all ingredients together under the cake ingredient grouping.
- Grease baking pan of choosing and bake at 325°C for 50-60 minutes
- Beat all ingredients under the icing grouping together in a bowl until fluffy. I use a mixer.
- Smooth over a cooled Carrot Cake
Nutrition Information:Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 606Saturated Fat: 6gCholesterol: 114mgSodium: 610mgCarbohydrates: 110gFiber: 2gSugar: 82gProtein: 8g