Easy Carrot Cake With Cream Cheese Icing Recipe

Name: Easy Carrot Cake With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 4 eggs; 1 1/4 cups vegetable oil; 2 cups granulated white sugar; 2 teaspoons vanilla extract; 2 cups flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 3 cups carrots; 1 cup chopped nuts (pecans, walnuts, etc.,) (optional); Icing; 1/2 cup butter, softened; 8 ounces cream cheese, softened; 4 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 cup chopped nuts, same as used in cake (optional)

Servings: persons

Cake
4 eggs
1 1/4 cups vegetable oil
2 cups granulated white sugar
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups carrots
1 cup chopped nuts (pecans, walnuts, etc.,) (optional)
Icing
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped nuts, same as used in cake (optional)

1
Preheat oven to 375. Grease and Flour a 9x11 pan or 2 8 inch round pans.
2
In a large bowl beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, salt, baking powder and cinnamon. Stir in carrots. Fold in nuts, if desired. Pour into prepared pan(s).
3
Bake in preheated oven for 30 to 50 minutes. Check after 30 minutes with a toothpick. If toothpick is clean, cake is done.
4
Let cool in pan(s) for an additional 10 minutes. Turn out onto a wire cooling rack and cool completely.
5
To make icing, use a medium bowl and mix butter, cream cheese, confectioner's sugar and vanilla until smooth. You may add chopped nuts to icing now or sprinkle later over the top of the cake (optional).
6
After the cake is completely cooled, ice the cake. If the chopped nuts were not added to the icing earlier sprinkle them over the iced cake (optional).

2676

kcal

Calories

128

Fat

371

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 4 eggs, 1 1/4 cups vegetable oil, 2 cups granulated white sugar, and more.

Yes, Easy Carrot Cake With Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Carrot Cake With Cream Cheese Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions