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A double layer Easy Carrot Cake topped with thick cream cheese frosting and chopped pecans on a rustic wooden table.
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Easy Carrot Cake

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 12 servings
Calories: 450kcal

Ingredients

  • 2 cups all -purpose flour
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 tsp ground cinnamon
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 4 large eggs , room temperature
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract for frosting

Instructions

  • Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
  • In a separate large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and 1 tsp vanilla extract.
  • Add eggs to the wet mixture one at a time, whisking thoroughly after each addition.
  • Gradually fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain.
  • Fold in the grated carrots and chopped pecans.
  • Divide the batter equally between the prepared cake pans.
  • Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Cool cakes in the pans for 15 minutes, then transfer to a wire rack to cool completely.
  • Prepare the frosting by beating the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar and the remaining 1 tsp vanilla extract, beating until the frosting is light and fluffy.
  • Once the cake layers are completely cold, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.