Easy Carrot Cake Recipe

Simple to make, this spice-filled carrot cake is delightful. Carrot cake with cream cheese icing is exquisite. With its bakery-like look and uncomplicated preparation, this carrot cake is perfect for holidays and special events.  

-2 cups all purpose flour -1 tsp ground cinnamon -1 tsp ground ginger -½ teaspoon ground cardamom -½ tsp ground cloves -½ tsp ground nutmeg -1½ teaspoon baking soda -1 teaspoon baking powder -½ tsp salt -1 cup canola oil


-1 cup granulated sugar -1 cup light brown sugar -4 large eggs -1 tbsp vanilla extract -¾ cup sour cream -3 cups shredded carrots

Lightly grease and parchment two 9-inch cake pans. Mix all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, cardamom, cloves, and nutmeg in a bowl. 


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Combine oil, granulated sugar, light brown sugar, eggs, and vanilla. Mix dry ingredients into wet mixture alternately with sour cream.

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Stir just until mixed. Pour carrot cake batter evenly into pans. After 30–35 minutes, a toothpick put into the center should come out clean or with moist crumbs.

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Let cakes cool 10 minutes in pan. Cool the cakes on a rack after removing from the pan. Cool cakes fully before icing. Make cream cheese frosting once cakes cool.

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 Beat butter and cream cheese on medium speed until creamy. Add 1 tablespoon (15 ml) milk, vanilla, powdered sugar, and salt. Add 3 tablespoons milk if needed. 

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Build cake: Place the first carrot cake layer on top. Frost the first carrot cake layer half-way. Evenly overhang the side. Cover cream cheese icing with carrot cake. 

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Cover the cake with remaining cream cheese icing. Decorate cake with pecans.

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