Description
A moist, bakery-quality carrot cake made in a single bowl for zero stress. Features a tangy cream cheese frosting and pantry-friendly ingredients, perfect for fall or any occasion.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups fresh grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz block cream cheese, room temperature
- 1/2 cup unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper.
- In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract for 2 minutes until pale and thickened.
- Add flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix on low speed or stir by hand until just combined.
- Fold in grated carrots and optional nuts until evenly distributed.
- Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cake cools, beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, lemon juice, and salt. Beat on low until combined, then medium speed for 2 minutes until fluffy.
- Spread frosting over cooled cake and serve.
Notes
Grate carrots fresh for best moisture; do not use pre-shredded carrots. Ensure cream cheese and butter are at room temperature for smooth frosting. Do not overmix the batter to avoid a tough cake. Check for doneness at 30 minutes as oven temperatures vary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 380
- Sugar: 32
- Sodium: 250
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: carrot cake, one bowl recipe, easy dessert, cream cheese frosting, fall baking, homemade cake, moist carrot cake