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–+ servings
Delicious slice of easy carrot cake with cream cheese frosting

Easy Carrot Cake

This easy carrot cake is moist, warmly spiced, and brightened by crushed pineapple, making it a crowd-pleasing dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can substitute with 1-to-1 gluten-free flour blend.
  • 2 cups sugar Can reduce to 1 3/4 cups for slightly less sweetness.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Optional to add 1/4 teaspoon nutmeg.
Wet Ingredients
  • 1 cup vegetable oil Can substitute with light-flavored olive oil or neutral oil; avoid coconut oil for a neutral taste.
  • 4 large eggs, room temperature For a vegan swap, use 4 flax eggs or 1 1/2 cups applesauce plus 1/4 cup extra oil.
  • 1 teaspoon vanilla extract
Main Ingredients
  • 3 cups grated carrots About 4 to 5 medium carrots; peel if desired.
  • 1 cup crushed pineapple, well drained Can be canned or fresh.
  • 1/2 cup chopped walnuts or pecans Optional.
  • 1 quantity Cream cheese frosting for topping Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment for easy release.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. In a separate bowl, whisk the oil and eggs until smooth, then stir in the vanilla.
  4. Add the grated carrots and thoroughly drained crushed pineapple to the wet mixture and stir to coat the pieces.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in chopped nuts if using.
  6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
  1. Bake for 25 to 30 minutes, rotating the pans halfway through for even color. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  2. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Frosting
  1. Once cooled, frost with cream cheese frosting and serve at room temperature.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 180mgFiber: 1gSugar: 19g

Notes

Grating carrots on the fine side helps them distribute and release moisture evenly. If you prefer fewer add-ins, skip the nuts. Store covered for up to 2 days or in the fridge for up to 5 days with frosting.

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