Easy Carrot Cake Recipe

All this easy carrot cake recipe needs is a big bowl so that you can mix in all the ingredients. First all the dry ones and then add the wet ones and you are ready to bake it. This could not be easier!

You can make this cake in a 9×13 rectangular cake pan or an 8×3 inch round one. You can also make it in two 9 inch cake pans. Simply divide the batter into each one. This will allow you to add cream cheese frosting in the middle. In fact, you can also make this into cupcakes. It is very versatile.

I use cream cheese frosting for this recipe as I think it complements it the best. We have two kinds of cream cheese frostings for you to pick from. One has butter the other one does not. They are both delicious but I have to admit I do have a weakness for the one with no butter. You decide which one you want to use.

Here is what you are going to need for this easy carrot cake recipe:

Serves twelve
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 cups sugar
1 cup oil
4 eggs, lightly beaten
1 tsp vanilla
3 cups grated carrots

· Preheat oven to 350 degrees.
· Prep a 9×13 rectangular or an 8×3 inch round cake pan by lightly greasing and flouring it.
· In a large bowl, mix together the dry ingredients. Whisk them well.
· Add the oil, eggs, vanilla and carrots.
· Mix well. Make sure you have no clumps of flour in your bowl.
· Pour the batter into your pan.
· Bake your cake for about 30 minutes or until a cake pin comes out clean when inserted in the middle.
· Cool down completely and frost with cream cheese frosting.
· Serve.

Print the Carrot Cake Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • December 31, 2011


    thanks for this recipe every one who I have made this for including myself absolutely adores this recipe

  • January 2, 2012


    You are very welcome! Thank you very much for letting me know! I appreciate it. Happy New Year!
    Mary Ann

  • January 22, 2013


    I really want to try out this recipe, but before I do there are certain questions I would like to ask you.
    Does the cake still taste great without the frosting?
    Can I substitute 1 cup of sugar for honey?

  • January 23, 2013


    Hi Janine!
    Thank you for stopping by! This cake will taste wonderful without the frosting. You can substitute the sugar for honey but it will change the flavor. Take care!
    Mary Ann

  • June 3, 2013


    Hi Frugal Chef,

    I bake this cake regularly, (getting ready to bake one right now self for my father-in- law’s b-day tomorrow). We all LOVE it! I’m planning a frugal wedding and was thinking to bake this cake to share out for my approximately 100 guests. Can i just multiply this recipe in order to make 2 or 3 big sheet cakes? Or do i need to do some adjustments in the measurements? I would surely appreciate your wise input.
    Thanks in advance.
    A fan 🙂

  • June 19, 2013


    Hi Fara!
    I am so sorry for the delay. I have been traveling. I recently doubled this recipe and had no problems. I am not sure I would triple it though. There is only one way to know . . . try it. I think more than two recipes at a time might make this way too heavy and would not cook evenly. Thank you so much for the message and congratulations on the wedding!
    Mary Ann

  • May 17, 2015


    This is the best carrot cake recipe ever. Me and my sister found it on YouTube, cause my sister doesn’t like banana bread, and know this is the go to cake at home! Thank you for sharing it with us all!

  • May 19, 2015

    mary ann allen

    Thank you so much for this message. I am very happy that this cake worked for you. I personally love it as well. It is so easy and so full of flavor. Take care!