This simple carrot cake is moist, delicious, and best of all…easy to make. The classic cream cheese frosting delivers that sweet, creamy taste we all love. I make this cake, adapted from our grandmother’s recipe, for my husband’s birthday every year.

Carrot Cake Ingredients

You will need vegetable oil, sugar, cinnamon, nutmeg, baking powder, baking soda, salt, and vanilla from the pantry. This recipe also calls for four eggs, grated raw carrots, and canned crushed pineapple. For the cream cheese frosting, you will need butter, cream cheese, powdered sugar, and vanilla. *Nuts (chopped walnuts or pecans) are an optional addition to the cake and can be placed on top of the frosting.

How to Make this Simple Carrot Cake

First, let the eggs sit out to reach room temperature, or place them in a bowl of lukewarm water. While you are waiting for the eggs to reach room temperature, you can prepare the carrots and pineapple. Drain the crushed pineapple of most of its water/ juice and set aside. Peel and grate 6- 8 carrots (depending on the size) to reach 2 1/2 cups total. Set these aside as well. Now, preheat the oven to 350°F.

Pineapple and carrots prepared in bowls

Next, mix oil, sugar, cinnamon, nutmeg, eggs, and vanilla in a large mixing bowl. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Add the dried ingredients gradually to the egg mixture, stirring as you add a bit at a time.

Now, fold the grated carrots and crushed pineapple into the batter. *If using chopped nuts, you can add these now as well.

Folding the carrots and pineapple into the batter

Lightly grease a 9X13 baking pan with olive oil spray or preferred oil/ butter. Pour batter into the pan. Bake for 50-60 minutes at 350°F. All ovens bake differently, so watch the cake and test with the toothpick method (the toothpick comes out clean when done).

Set on a wire rack to cool.

For the Cream Cheese Frosting

While the cake is baking, you can set the butter and cream cheese on the counter to soften. When the cake is nearly cool, combine the butter, cream cheese, and vanilla with a spatula. Add powdered sugar gradually, stirring as you add it. Blend until it is a creamy, smooth, and spreadable consistency.

Once the cake is cool, spread the icing on top of the cake evenly. Cover tightly with plastic wrap and store in the refrigerator. Set the cake out on the counter 30 minutes before you are ready to serve it.

Carrot Cake Tips and Serving Suggestions

Adding a sprinkle of nutmeg to the top of the cake before serving adds a nice subtle spice.
You can bake this cake in two separate round pans to make a layer cake. This makes it less “simple,” but if you like the layered look, it is an option. Be sure to monitor baking time, as it will need less time in two smaller pans. You would also need 1.5X the amount of frosting.
We love this carrot cake for spring birthdays. A few other classic and favorite birthday cakes are: Best Chocolate Cake Ever and Banana Cake with Butter Rum Glaze.
I love this Made-In Porcelain Baking Dish for this cake because it has a classic look. It is a bit wider than a standard 9X13, so I adjust the baking time to 10 minutes less.