Easy Carrot Cake

The perfect classic carrot cake that's simple to make in one bowl, this Easy Carrot Cake recipe is made with fluffy cream cheese frosting. It's the best carrot cake recipe for beginners!

Course Baking, Dessert

Cuisine American, North American

Keyword carrot cake, Easy Carrot Cake

Prep Time 20

Cook Time 35

Cooling Time 1

Total Time 1 55

Servings servings

Calories 299kcal

Author Chrissie

Equipment

mixing bowls
Grater
measuring cups and spoons
liquid measuring cups
Silicone Spatula
Whisk
Offset Spatula
8-inch square baking pan a 9-inch square baking pan also works
Hand Mixer

Ingredients

For the Cake

1 cup all purpose flour
1/2 cup granulated sugar
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup shredded carrots
2/3 cup buttermilk at room temperature
1/3 cup vegetable oil
2 eggs at room temperature

For the Frosting

1/3 cup unsalted butter at room temperature
1 cup powdered sugar
1/3 cup cream cheese cold from the fridge
1/2 teaspoon vanilla extract

Instructions

For the Cake

Preheat your oven to 350 degrees Fahrenheit and prepare a square cake pan (8-inch square or 9-inch square) by greasing it with butter or baking spray and lining it with parchment paper. Set it aside.
Add the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and cloves to a large mixing bowl and whisk together until combined.
Add the shredded carrots to the dry ingredients and mix together.
Measure the buttermilk and oil into a liquid measuring cup and then add the eggs. Whisk them together well with a fork until combined.
Add the buttermilk mixture to the dry ingredients and mix together by hand with a silicone spatula just until the mixture is smooth and no lumps remain.
Pour the batter into the prepared baking pan and bake for about 35-38 minutes at 350 degrees Fahrenheit. To see if the cake is done, insert a toothpick into the centre. If it comes out clean, the cake is done.
Place the cake pan on a wire rack to cool completely.

For the Frosting

Add the butter to a mixing bowl and mix on high speed with a hand mixer until pale in colour (2-3 minutes).
Add the powdered sugar and mix well until combined, scraping down the sides of the bowl.
Add the cold cream cheese and mix well to combine, just until the mixture is creamy and smooth. Mix in the vanilla.
Be sure to frost the cake after the cake has cooled completely. Adding frosting to a hot cake will cause the frosting to melt.
Add the frosting on top of the cake and use an offset spatula to push the frosting out to the edges of the cake, smoothing out the top.
Slice and serve immediately or store in an airtight container in the fridge until ready to serve.

Notes

Storage Instructions

Store this cake in an airtight container in the fridge for up to 3 days.

Freezer Instructions

We recommend freezing this cake unfrosted in an airtight container or large freezer bag. Defrost at room temperature and then frost before serving. It's possible to freeze the cake once it's been frosted, although the frosting might change slightly in texture as it freezes and thaws.

Nutrition