Easy Carrot Cake with Cream Cheese Frosting

An incredibly moist cake loaded with carrots, pineapple and pecans, this Easy Carrot Cake with Cream Cheese Frosting is always a crowd favorite!

I’ve been meaning to share this Easy Carrot Cake for quite a while, so that Sean would be one click away from his fave since he no longer lives at home.

He’s my daring one in the kitchen and will always attempt anything to satisfy his belly. So I bet he sees this recipe in his inbox this morning, and after work goes straight to the market lickety-split to grab the ingredients!

Step-By-Step Instructions

The first step is to whisk together flour, sugar, baking soda, ground cinnamon and salt in a large bowl. In a medium bowl you’ll whisk together your eggs, vegetable oil and vanilla extract until well combined. Then you’ll add the egg mixture to the dry ingredients until just combined. Add the carrots, pineapple and 1/2 cup of the pecans stirring to combine.

The second step is to pour into the prepared baking dish. Bake for 45 minutes, or until a tester inserted in the middle of the cake comes out clean. Remove from oven and let cool completely on wire rack before frosting.

The third step is to make your cream cheese frosting. You’ll add your cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 1-2 minutes until well blended. Gradually add the confectioners’ sugar, vanilla, and salt. Increase speed to high and continue to beat until light and fluffy, scraping down the sides of the bowl as needed. Spread the frosting on the cooled cake in an even layer. Sprinkle the frosting with the remaining 1/4 cup pecans.

Easy Carrot Cake with Cream Cheese Frosting

Author: MaryAnn Dwyer

Servings: 12 servings

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An incredibly moist cake loaded with carrots, pineapple and pecans, this Easy Carrot Cake with Cream Cheese Frosting is always a crowd favorite!

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients  

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 4 large eggs, lightly beaten
• 1 cup vegetable oil
• 1 tsp. vanilla extract
• 3 cups shredded carrots
• 1 8-oz. can crushed pineapple, drained
• 3/4 cup pecans, chopped

Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• 1/2 cup (one stick) unsalted butter, room temperature
• 3 cups confectioners' sugar, sifted
• 2 tsp. vanilla extract
• 1/8 tsp. salt

Instructions 

• Preheat oven to 325 degrees. Spray a 9x13 baking pan with nonstick cooking spray. Set aside.
• In a large bowl, whisk together flour, sugar, baking soda, ground cinnamon and salt. In a medium bowl, whisk together eggs, vegetable oil and vanilla extract until well combined. Add the egg mixture to the dry ingredients until just combined. Add the carrots, pineapple and 1/2 cup of the pecans stirring to combine.
• Pour into the prepared baking dish. Bake for 45 minutes, or until a tester inserted in the middle of the cake comes out clean. Remove from oven and let cool completely on wire rack before frosting.

Cream Cheese Frosting

• Add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes until well blended. Gradually add the confectioners' sugar, vanilla, and salt. Increase speed to high and continue to beat until light and fluffy, scraping down the sides of the bowl as needed. Spread the frosting on the cooled cake in an even layer. Sprinkle the frosting with the remaining 1/4 cup pecans.

Notes

I used pecans for this recipe, but it tastes delicious with walnuts too.

I like to freshly shred my carrots for this recipe.

Make sure to drain the crush pineapple before adding to the batter.

Keyword: cake, carrots, Easter, spring

Cuisine: American

Course: Dessert