This scrumptious easy carrot cake recipe was given to me by Michelle, my dear friend Chrissy’s daughter.
When I first tasted this cake at their home, I knew I had to have the recipe.
Amazingly moist, not overly sweet, incredible frosting, absolutely delicious.
Chrissy and Michelle prepare so many wonderful dishes. I’ll try to get some more of their recipes to share with you.
Meanwhile enjoy this one, the first of many, an easy carrot cake recipe!
Easy Carrot Cake Recipe
Prep time
Cook time
Total time
Author: Marjorie Marina
Serves: 10
Ingredients
- 1 cup (230 g) flour
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) cinnamon
- ½ tsp (2.5 g) salt
- ⅔ cup (160 ml) oil
- 1 cup (230 g) sugar
- 2 eggs
- ½ cup (120 g) walnuts or brazil nuts, chopped
- 1½ cup grated carrots
- Raisins (optional)
Instructions
- In a bowl, mix flour, sugar, cinnamon, and salt together;
- Add wet ingredients, carrots, nuts, raisins, and the baking powder and baking soda last;
- Bake in a preheated 375 F (190 C) degree oven for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Notes
For the Topping
Ingredients:
8 oz cream cheese (1cup)
1/2 cup butter
1 cup of sugar
1 tbs vanilla extract
Directions:
Cream together cream cheese and butter until smooth;
Mix in sugar and vanilla. Store in refrigerator for 15 minutes. Spread over carrot cake and serve.
Ingredients:
8 oz cream cheese (1cup)
1/2 cup butter
1 cup of sugar
1 tbs vanilla extract
Directions:
Cream together cream cheese and butter until smooth;
Mix in sugar and vanilla. Store in refrigerator for 15 minutes. Spread over carrot cake and serve.
marilyn
love the recipes
Amanda
I made this today with my gluten free flour, and with melted margerine instead of oil. I was amazed how light it is and it is delicious. I didn’t want the cream cheese topping so i just made a sugar glaze and sprinkled demarara sugar over.
I had to guess the volume of carrots as there was no weight given. I can’t work with “cups”. And I just chucked a few raisins in as there was no quantity for them – I will put more in next time.
Thanks.
Marjorie Marina
What a great idea to use gluten free flour! I’ll pass this on.
Because the carrots come in all different sizes, I thought it was easier to work with “cups”. But usually it’s about two large carrots.
Raisins, I found out, is a matter of taste. Use as many or as few as you like.
Thank you so much for your input. It’s great to see my recipes improved!
Brenda
What size pan is this recipe for?
Marjorie Marina
Hi Brenda! I use the regular 8×8 square pan. Enjoy!