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This recipe makes the best carrot cake I’ve ever tasted. I prefer this cake to any bakery carrot cake that I’ve tried. As a bonus, this carrot cake recipe is very easy! Even if you are not an experienced baker, go ahead and try making this cake – it will turn out delicious. This easy carrot cake recipe is as simple as dumping the ingredients in a bowl, mixing them, pouring in a baking dish and baking in the oven. No complicated steps, it’s as easy as a made-from-scratch carrot cake recipe can get!
I personally like the carrot cake without frosting – that’s the reason why the pictures of the carrot cake on this page are not frosted :) My favorite way of eating this carrot cake is for breakfast with my morning coffee. I do have a recipe for the carrot cake frosting, and I will include it here in case you want to frost your cake.
Best Easy Carrot Cake Recipe
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
3/4 cup vegetable oil
1/2 cup apple sauce
2 cups sugar
1 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tbsp ground cinnamon
3 cups shredded carrots
1 cups chopped walnuts or pecans
Ingredients For The Carrot Cake Frosting (optional):
8 oz cream cheese, softened
1/2 cup butter (1 stick), softened
3 cups powdered sugar
1 tsp vanilla
Directions How To Make Best Easy Carrot Cake Recipe:
For this carrot cake recipe, you’ll need either a 9 x 13 inch rectangle baking pan, or 2 round baking pans the 9 x 9 size.
To make shredded carrots, I use the food processor fitted with the top shredder disk blade. To chop the walnuts, I also use the food processor – the regular blade that goes inside the food processor bowl. Shredding carrots and chopping walnuts takes just seconds when using the food processor!
Preheat oven to 350F.
In a large bowl, beat the eggs with sugar. Add the oil, apple sauce and vanilla and mix until combined. Add the flour, baking soda, baking powder, salt and cinnamon. Mix until combined. Add the carrots and nuts, and stir.
Spray the cake baking pan with a non-stick cooking spray. Pour the cake batter into the baking pan. Put in the oven and bake for 45 minutes.
When the cake is out of the oven, let it cool down in a pan for 10 minutes, then invert onto a plate or wire rack.
To make the optional frosting:
For the frosting, you’ll need a hand-held mixer. Put the butter, cream cheese, sugar and vanilla in a bowl and mix with the mixer until combined. Frost the carrot cake after the cake has cooled down.
More pictures of this carrot cake: