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A close-up side view of a moist carrot cake topped with cream cheese frosting and pecans.
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Easy Carrot Cake

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 pieces
Calories 450
A moist and flavorful carrot cake topped with creamy frosting and chopped pecans, perfect for any occasion.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon

Wet Ingredients

  • 1 ¼ cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs

Carrots and Nuts

  • 3 cups grated peeled carrots
  • 1 cup coarsely chopped pecans
  • ½ cup raisins

Frosting

  • 8 ounces cream cheese
  • 2 teaspoons cornstarch
  • 1 ¼ cups powdered sugar
  • ⅓ cup cold heavy cream
  • ½ cup coarsely chopped pecans (for topping)

Instructions 

  • Preheat oven to 350°F (180°C). Prepare two 9-inch round pans.
  • Mix dry ingredients in a bowl. Whisk wet ingredients separately, then combine with dry. Fold in carrots, nuts, and raisins.
  • Divide batter into pans and bake for 35-45 minutes. Cool completely.
  • Make frosting by beating cream cheese, then adding cornstarch, powdered sugar, and heavy cream until fluffy.
  • Assemble cake, frost top and sides, and garnish with chopped pecans.

Notes

Ensure cakes are fully cooled before frosting to prevent melting.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, carrot, dessert