Easy Homemade Carrot Cake
Indulge in this easy homemade carrot cake recipe, bursting with flavors of pineapple, and nuts, topped with creamy icing.
An Easy Carrot Cake Recipe that anyone can make!
This easy carrot cake recipe holds a special place in my heart. It was the first cake I made when I decided to dive into the world of baking for my blog. It’s not just any recipe; it’s my Granny’s, and she was a genius in the kitchen! I still remember the warmth of her kitchen filled with the sweet aroma of freshly baked goods. Her apple pie was legendary, and I wish I had that recipe to share with you all. But this easy carrot cake? That’s a staple that my Great Aunt Jo always claimed was the only carrot cake recipe anyone ever needed.
Here’s why I love this dish!
- Its truly a dump and go style.
- Its not fussy and I don’t think you can mess it up.
- It has pineapple…need I say more.
If you love baking and loves cakes, try my banana cake. You won’t find another like it. I have tested this recipe for over a year to get it right and its finally perfect. Moist and delicious, just like I wanted it to be. Have fun making your cakes!
Directions For This Easy Carrot Cake Recipe
- Preheat the Oven: Start by preheating your oven to 350°F. You want to make sure it’s nice and hot for baking.
- Prepare Your Baking Pan: Grease a 9×13 baking pan with butter and set it aside. This will prevent your cake from sticking!
- Mix the Batter: In a large bowl, combine each ingredient one by one, stirring well after each addition. This will ensure all those lovely flavors blend together beautifully.
- Bake to Perfection: Pour the batter into your prepared baking dish and pop it in the oven. Bake at 350°F for about one hour. Here’s a little tip: insert a toothpick into the center of the cake after it’s done baking. If it comes out clean, your cake is ready! If not, give it a bit more time in the oven.
- Cool Down: Once done, let your homemade carrot cake cool completely on a cooling rack before icing it. Patience is key here, friends!
Cream Cheese Icing Instructions
- Cream It Up: In a mixing bowl, cream together one stick of butter and eight ounces of cream cheese until smooth.
- Sweeten the Deal: Gradually add one pound of sifted powdered sugar, two teaspoons of vanilla extract, and one cup of chopped nuts. Mix until well combined.
- Ice Your Cake: After your cake has cooled, generously spread the icing over the top. This creamy topping is the cherry on top of this delightful dessert!
More Cakes
- Lemon Berry Dump Cake
- Chocolate Covered Banana Cake
- Spiked Eggnog Cupcakes
- Buttermilk Banana Cake — Luscious Cream Cheese Frosting
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Easy Homemade Carrot Cake
Equipment
- Measuring Cups and Spoons
- A mixer (or spoon for the traditional method)
Ingredients
Cake
- 1½ cups avocado oil
- 3 cups sugar
- 3 large eggs (room temperature and slightly beaten)
- 2 cups flour (see alternatives to all-purpose flour)
- 2 tsp cinnamon
- 2 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp salt
- ½ cup flaked coconut
- 2 cup shredded carrots
- ½ cup nut meats (pecan or walnut, crushed)
- 8½ oz crushed pineapple
Cream Cheese Icing
- 1 stick butter (room temperature)
- 8 oz cream cheese (room temperature)
- 1 lb powdered sugar (sifted)
- 2 tsp vanilla extract
- 1 cup chopped nuts (same as you used in cake)
Instructions
- Preheat the oven to 350°F.
- Grease a 9×13 baking pan with butter and set aside.
- Combine each ingredient one by one into a large bowl and stir well after each addition.
- Pour the batter into the prepared baking dish and bake at 350°F for one hour.
- Insert a toothpick into the center of your cake after removing it from the oven. If it is clean, the cake is done. If it is not, continue to bake the cake until the toothpick is clean.
- Place your homemade carrot cake on a cooling rack and cool completely before icing.
Cream Cheese Icing Instructions
- Cream 1 stick of butter and 8 ounces of cream cheese.
- Add 1 pound of powdered sugar, 2 teaspoons of vanilla extract and 1 cup of chopped nuts.
- After cake is cool, spread the icing over the cake and serve.