Easy Carrot Cake
This Easy Carrot Cake Recipe is a game-changer. It’s incredibly moist, packed with warm spices and studded with crunchy pecans and sweet crushed pineapple. Layered with a luscious vanilla bean cream cheese frosting and topped with crunchy pecan praline, it’s a delicious dessert or sweet tea-time treat.
The Best Easy Carrot Cake Recipe
If you’re looking for an EASY carrot cake recipe that delivers exceptional results, you’ve found it. The batter is super simple and comes together with minimal effort. I baked the batter in a lined sheet pan because a) it bakes so much faster this way and b) it makes assembly so easy as you just cut the cake into 4 even pieces before layering with the creamy frosting.
The pecan praline topping is completely optional but does add incredibly texture to the cake. Feel free to substitute with toasted pecans if you still want the crunch.
Ingredients You’ll Need
- Vegetable oil. I used avocado oil but canola oil can also be used. Using oil instead of butter delivers an impossibly moist carrot cake.
- Brown sugar. White granulated sugar can be used too but I like the flavor-boost from the dark brown sugar. I used Demerara sugar but any brown sugar of your choice will work.
- Eggs.
- Vanilla extract. I used vanilla bean paste but extract is a more cost-effective option that still delivers delicious results.
- Flour.
- Baking powder.
- Baking soda.
- Salt.
- Spices: I used ground cinnamon, ground ginger, nutmeg and all spice. A pinch of ground cardamom is also a great addition to carrot cake.
- Carrots. I grate the carrots on the fine side of my box grater for the best texture.
- Crushed pineapple. Adds great flavor and along with the oil, keeps this cake lovely and moist.
- Pecan nuts. Walnuts can be substituted.
For the frosting:
I made a classic cream cheese frosting but whipped vanilla bean frosting will be delicious too.
- Cream cheese. Use brick-style full fat cream cheese, not cream cheese from a tub.
- Butter. I always use salted butter because it’s what I have in my home most often but unsalted butter can be used too.
- Powdered sugar/icing sugar.
- Vanilla bean paste. Use extract if that’s what you have.
- Salt.
- Fresh lemon juice. Lemon juice is optional in the frosting but I really love the tang it adds which cuts through the rich cake beautifully.
How To Make Easy Carrot Cake
1. Make the batter
Combine the dry ingredients in a mixing bowl. In a separate large bowl, whisk together the pineapple juice, eggs, sugar, oil and vanilla. Combine wet and dry ingredients. Fold in the grated carrots, pecans and crushed pineapple.
2. Bake the cake
Grease and line a sheet pan with parchment paper then pour in the batter. Bake in a preheated oven until golden brown and a toothpick inserted comes out clean.
3. Make the cream cheese frosting
Beat cream cheese, butter and vanilla until smooth. Gradually add the powdered sugar and mix until light and creamy. Add the lemon juice and salt and mix in.
4. Assemble
Once the cake is fully cooled, slice it into 4 equal rectangles. Layer the cake with the cream cheese frosting then top with the pecan praline or toasted pecans.
Can I Make This Ahead?
This carrot cake will stay moist for up to 5 days. I prefer storing it in the fridge as the cream cheese frosting stays a little firmer that way but it will last for up to 3 days at room temperature in an airtight container.
Video
Ingredients
- 1 cup (250ml) vegetable oil
- 1 cup (200g) brown sugar
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup (175ml) pineapple juice drained from crushed pineapple
- 2¾ cup (300g) flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- 1 tsp ground ginger
- ½ tsp allspice
- 15 oz (430g) canned crushed pineapple drained and juice reserved
- 2 cups (4 medium) carrots grated on fine side of box grater
- 1 cup (100g) chopped pecan nuts
For the Vanilla Bean Cream Cheese Frosting
- ½ cup (115g) butter softened
- 8.8 oz (250g) cream cheese softened
- 3¼ cups (400g) powdered sugar/icing sugar sifted
- 2 tsp vanilla paste
- 2 tsp lemon juice
- pinch of salt
For the Pecan Praline (optional)
- ½ cup (100g) brown sugar
- 1 tsp ground cinnamon
- 1 cup (100g) pecan nuts roughly chopped
- pinch of salt
Instructions
Make The Carrot Cake
- Preheat the oven to 400°F/200°C and grease and line a half sheet pan (18in x 13in x 2in /45cm x 33cm x 5cm) with parchment paper.
- Whisk together the dry ingredients in a mixing bowl.
- In a separate bowl, whisk together the eggs, oil, reserved pineapple juice, vanilla and sugar.
- Stir the dry ingredients into the wet ingredients and mix until smooth.
- Fold in the grated carrots, chopped pecans and drained crushed pineapple.
- Pour the batter into the prepared pan then place in the oven and bake for 30 minutes until golden brown and a toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely.
- Turn the cake out onto a large chopping board or a clean surface then carefully cut into 4 equal rectangles.
Make The Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Ensure both are at room temperature before starting.
- Add the vanilla and mix for another minute.
- Gradually add the powdered sugar and mix until smooth and creamy.
- Add the lemon juice and salt and mix in.
Make The Pecan Praline
- Melt the sugar in a frying pan set over medium heat, keep an eye on the caramel as it can easily burn.
- Once the sugar starts melting, gently stir with a spatula and allow to turn amber in color. Stir in the cinnamon, salt and pecan nuts then mix to combine.
- Transfer the pecans to a sheet of parchment paper and allow to cool and harden then roughly chop to break up the pieces.
Assemble The Cake
- Layer the pieces of cake together with the cream cheese frosting on a serving platter or cake stand.
- Top with a few handfuls of the pecan praline then refrigerate for 30 minutes before serving.