Simple + Perfect Carrot Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 slices
A simple + perfect carrot cake to celebrate Spring. Serve it at Easter or anytime. Great for feeding a crowd.
  • 2 C all purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ tsp nutmeg
  • ¾ C packed brown sugar
  • ¾ C granulated sugar
  • 3 large eggs
  • ¾ C vegetable oil (or coconut)
  • 1 tsp vanilla extract
  • 2 C grated carrots
  • 1 C drained crushed canned pineapple
  • optional: ½ C pecans, walnuts or raisins
  • ICING:
  • 1 8oz package cream cheese, room temperature
  • ¼ C soft butter
  • ½ tsp vanilla extract
  • 1 C icing sugar
  1. Preheat oven to 350F
  2. Grease and flour a 9x13 inch cake pan and set aside.
  3. In a large bowl, sift together flour, salt, baking soda and powder and spices.
  4. In a separate bowl or stand mixer, beat together the oil and sugars. Add the vanilla and eggs and beat for 1-2 minutes.
  5. Make a well in the flour mixture and pour the wet in to it. Gently stir together until just combined. Add the carrot, pineapple and raisins/walnuts/pecans if using.
  6. Pour in to prepared pan and bake on the center rack for 40 minutes or until a toothpick inserted comes out clean.
  7. Allow to cool completely in the pan.
  8. ICING:
  9. In your stand mixer or hand mixer, beat together cream cheese and butter until smooth. Add vanilla and icing sugar and beat until light and creamy, about 2 more minutes. Spread evenly over entire cake.
Because of the cream cheese icing, store the cake covered in the fridge. You can allow the cake to come to room temperature before serving but I personally prefer to eat it right out of the fridge!
The cake will last for about 5 days in the fridge but it's best on the first 3.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at