Carrot Cake with Cream Cheese Frosting Easy Recipe

A classic carrot cake recipe with a creamy, tangy cream cheese frosting. This dessert is perfect for any occasion!

Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and nuts (if using).
Pour batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.

In a large bowl, beat cream cheese and butter until smooth.
Gradually add powdered sugar, beating until creamy and desired consistency is reached.
Stir in vanilla extract.
Once the cake is completely cooled, frost with cream cheese frosting.

For a moister cake, you can substitute some of the oil with applesauce.
Be sure to let the cake cool completely before frosting to prevent the frosting from melting.
Adjust the amount of powdered sugar in the frosting to your desired sweetness and consistency.
You can add a pinch of salt to the frosting to balance the sweetness.